Pickled Tomatoes (Mom)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PICKLE JAR INGREDIENTS—–
Cherry tomatoes
Water
Dill seeds
Garlic cloves
Black pepper, whole
Grape leaves
—–PICKLING SOLUTION—–
1 qt Vinegar (white)
3 qt Water
1 c Salt
1/2 t Alum

Let tomatoes stand in cold water a while, then wash (in cold water).
Drain and put in jars. For each pint jar, put in a teaspoon of dill
seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf
into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
Bring to rolling boil; lower heat and boil 3 to 4 minutes. Pour into
sterilized jars up to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside down. Boil water and
cool. (Water is sucked up into jars.)

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Title: Southern Cornbread
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

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Title: Chewy Oatmeal Cookies
Categories: Cookies
Yield: 30 servings

3/4 c Shortening, butter flavored
1 1/4 c Brown sugar; firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Oats, rolled (raw); quick/
-old fashioned
1 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Cinnamon
1 c Raisins
1 c Walnuts; chopped

Recipe by: quaker Oatmeal boxtop
Preparation Time: 0:30
2. Lightly grease cookie sheet with shortening.
3. Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well.
4. Combine oats, flour, baking soda, salt and cinnamon; add to shorteing
mixture and combine until just blended.
5. Stir in raisins and nuts.
6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart.
7. Bake for 10-13 min., or until lightly browned. Cool 2 min. on cooling
rack.

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CHOCO-SCOTCH CLUSTERS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Chocolate Chips — Semisweet
6 oz Butterscotch Morsels
1/4 c Peanut Butter
3 c Cereal — Rice Krispies

Melt chocolate, butterscotch, and peanut butter in top
of a double boiler, stirring constantly, until well
blended. Remove from heat, add Rice Krispies and stir
until cereal is thouroughly coated. Drop by
tablespoon on wax paper. Cool until firm. VARIATION:
For a lighter snack, increase the Rice Krispies to 4
cups.

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Title: Harvest Pumpkin Drop Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 36 Servings

2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground allspice
1 c Butter, softened
1 c Sugar
1 c Canned pumpkin
1 lg Egg
1 ts Vanilla extract
1 c Chopped pecans
1 c Dried cranberries (optional)
36 Pecan halves + or –

PREHEAT oven to 375°F. Combine flour, baking powder,
cinnamon, baking soda, salt and allspice in medium
bowl.

BEAT butter and sugar in large bowl with electric
mixer at medium speed until light and fluffy. Beat in
pumpkin, egg and vanilla. Gradually add flour mixture.
Beat at low speed until well blended. Stir in chopped
pecans and cranberries with spoon.

DROP heaping tablespoonfuls of dough 2 inches apart
onto ungreased cookie sheets. Flatten slightly with
back of spoon. Press one pecan half into center of
each cookie.

BAKE 10 to 12 minutes or until golden brown.

Let cookies stand on cookie sheets 1 minute; transfer
to wire racks to cool completely. Store tightly
covered at room temperature or freeze up to 3 months.

Makes about 36 cookies

Note: If dried cranberries are not available,
substitute raisins or currants.

From the recipe files of suzy@gannett.infi.net

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Title: KOMPOT W SPIRYTUSIE – 12-FRUIT COMPOTE WITH SPIRITS
Categories: Fruits
Yield: 12 servings

3 c Water
1 lb Mixed dried fruit (pears,
-figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins
1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or
-pitted plums
3/4 c Brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large
enough to hold all the ingredients. Bring to a boil, cover and then simmer
for about 20 inutes (or until the fruit is plump and tender).
2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and
spices. Cover and simmer for about 5 minutes.
3. Grate orange peel and set aside. Peel and section the orange (removing
the skin and white membrane). Add to fruits in kettle.
4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat. Stir in the orange peel, cover and let stand 15 minutes.

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EGG BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
1 tb Sugar
1 t Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 sm Egg
3/4 c Milk — or enough to make
-16/16 c with the whole egg
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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Title: GLORIOUS GRAPE GELATIN
Categories: Diabetic, Desserts
Yield: 4 servings

1 tb Unflavored gelatin
4 tb Cold water
2 c Unsweetened grape juice
2 2/3 c Sliced banana

In a small bowl sprinkle gelatin over cold water. Set
aside 5 minutes to soften. Bring grape juice to a
boil and stir in softened gelatin. Cool to room
temperature.

Refrigerate mixture, stirring occasionally until it
reaches a consistency slightly thicker than unbeaten
egg whites. Stir in sliced banana. Spoon mixture
into 6 cup mold and chill until firm. OR pour a little
gelatin mixture into each serving dish, slice about
1/2 banana per dish, top with remaining gelatin and
stir gently.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie
1985 Shared but not tested by Elizabeth Rodier, Feb 94.

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Title: ONE SERVING BOSTON CLAM CHOWDER
Categories: Soups, Low-fat, Lunch
Yield: 1 servings

1/3 c Chopped onion
1/3 c Sliced celery
1/3 c Sliced leek
1 c Defatted chicken broth
1 sm Red potato, diced
1 c Low-fat milk
5 ea Drained, canned clams,
– chopped
1 c Shredded spinach
Freshly grated nutmeg
– (optional)
Salt pepper to taste

1. In medium saucepan, saute’ onion, celery and leek in small amount of
broth, about 5 minutes.
2. Add potato and remaining broth. Bring to boil and simmer covered, about
10 minutes or until potato is tender.
3. Stir in remaining ingredients. Heat without boiling.

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Title: Northwestern Apple Candy
Categories: Candies
Yield: 1 servings

4 To 5 unpeeled apples
2 tb Unflavored gelatin
1/2 c Cold water
2 c Sugar
1 tb Cornstarch
1/8 ts Salt
2/3 c Coarsely chopped walnuts
1 ts Grated lemon peel
1 tb Lemon juice
1/3 c Confectioners’ sugar (for
-rolling)

Wash apples; without peeling or coring, cut in small pieces. Cook
until very tender in just enough water to avoid scorching. Put
through a food mill or sieve and measure 2 cups pulp into a 2 quart
heavy saucepan. Cook until thick, stirring often.

Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to
apple pulp. Cook again over low heat, stirring constantly, until
mixture is very thick. Add gelatin; stir until gelatin is dissolved
and mixture is again thick. Remove from heat.

Stir in walnuts, lemon peel, and juice. Turn into an 8″ square
shallow glas dish that has been rinsed with cold wate. Let stand 24
hours.

Cut rectangles (about 60). Roll in confectioners sugar, and place on
rack until outside is dry. Store in covered container. Makes about
1 pound 12 ounces.

Note: You can use 2 cups sweetened canned applesauce to make this
confection, but reduce the amount of sugar from 2 to 1-1/3 cups.

From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

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