Title: BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING
Categories: Breakfast
Yield: 6 Servings

2 tb Plus 1/4 cup (1/2 stick)
-unsalted butter
2 tb Plus 1/2 cup sugar
2 tb Water
2 lg Ripe bananas, peeled, cut
-into 1/2-inch-thick rounds
1 ea Unsliced loaf egg bread
-(1-pound), ends trimmed,
-bread cut into 6 slices
-(each about 1-1/2 inches
-thick)
2 c Milk (do not use low-fat or
-nonfat)
6 lg Eggs
2 1/2 ts Ground cinnamon
1/4 ts Vanilla extract

———————————-TOPPING———————————-
1 1/2 c Thinly sliced almonds,
-toasted
1/4 c (packed) golden brown sugar
1/4 c Quick-cooking oats
2 tb All purpose flour
Maple syrup

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2
tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
Continue stirring until mixture is foamy, about 2 minutes. Add bananas;
cook until tender, stirring occasionally, about 5 minutes. Transfer to
small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1
side of each bread slice, cutting 3/4 of way through bread and creating
pocket that leaves 3 sides of bread intact. Divide banana mixture equally
among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla
and 1/2 cup sugar in large bowl to blend. Pour into large glass baking
dish. Place bread in egg mixture; let soak 10 minutes, turning
occasionally.

Place almonds in shallow bowl. Carefully remove bread from egg mixture and
coat both sides with almonds. Place bread on heavy large baking sheets. Mix
brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
Add remaining 1/4 cup butter and rub in, using fingertips, until moist
clumps form. Sprinkle topping over bread.

Bake French toast until topping is golden brown and filling is hot, about
25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Bon Appétit December 1996

—–

Date: Mon, 27 Feb 95 02:38:43 EST
From: Gilgilmore@aol.com

Here’s a quick but tasty breakfast drink that will stoke your furnaces
for those cold morning rides:

INTER-GALACTIC BREAKFAST DRINK
1 cup orange juice
1 large banana
2 T non-fat milk powder

Place all ingredients in a blender and mix on high for about 30 secs.
Add a few ice cubes for interest/texture. One could optionally include
ingredients such as one half a peeled apple, tsp wheat germ, etc. Let your
taste, and conscience be your guide . Drink on.

Title: Fig Brownie Pudding
Categories: Desserts
Yield: 5 servings

24 Fig cookies
1 c Condensed sweetened milk
1/2 c Water
1 1/2 ts Baking powder
1 oz Baking chocolate; melted
1 pk Chocolate bits
1 ts Vanilla
1/2 c Chopped walnuts

Crumble fig cookies into milk, add remaining ingredients and stir
together. Place in generously buttered baking dish. Bake in moderate
oven (350 F.) for about 25 minutes or until a little puffy. Serve in
dessert dishes while warm, with whipped cream. Serves 5-6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Crockpot Chili Beef Short Ribs
Categories: Crockpot
Yield: 4 servings

3 lb Short ribs
1 tb Vegetable oil
2 Garlic cloves
2 ts Chili powder
1 15 oz tomato sauce
1/2 ts Salt
1 ts Pepper
1 Onion
2 Cans red kidney beans

Put ribs in pot of boiling water, reduce heat and simmer for 10
minutes. Remove ribs from water and drain well to remove as much fat
as possible. (This can easily be done the evening before to save time
in the morning.) Brown ribs in hot oil. Remove, drain all but 1 tsp
fat. Add chopped garlic, lightly brown in oil^^. Add chili powder,
tomato sauce, bring to simmer. (I do all of this the evening before
to save more time.) Sprinkle ribs with salt and pepper put in
crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8
hours on low. Remove bones from pot, skim off any visable fat. Add
kidney beans, cover and cook on high one hour. Serve with cornbread.

From the recipe files of Sheila Exner – September 1991

MMMMM

Title: CHOCOLATE SOUR CREAM FROSTING
Categories: Chocolate, Cakes
Yield: 9 servings

1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened
-Chocolate, melted

Servings: Makes enough for 9 x 13″ cake

DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in
melted chocolate. Spread over 9 by 13″ cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

—–

Title: Spicy Chinese Sauce
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Sichuan peppercorns, crushed
1 tb Minced fresh ginger
1 tb Minced garlic
6 tb Chinese black soy sauce
4 Scant tablespoons Chekiang
-vinegar or white rice
-vinegar
4 1/2 ts Sugar
3 tb Sesame oil
1 ts Chili oil or cayenne pepper
-or Tabasco

Mix all. Process just to blend, pour into a bowl and let stand until
the sugar is completely dissolved.

NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick
malt type vinegar though it has more flavor. It has quite a unique
and good taste. Any good Chinese market should have it.

Posted by Stephen Ceideburg

MMMMM

Title: Watermelon Fire and Ice Salsa
Categories: Diabetic, Appetizers, Fruits
Yield: 6 servings

3 c Chopped watermelon 1 tb Chopped green onion
1/2 c Green bell peppers, chopped 1 tb Jalapeno peppers, chopped*
2 tb Lime juice 1/2 ts Garlic salt
1 tb Chopped cilantro

* Use up to 2 TBS. chopped jalapenos, depending on taste.

Combine all ingredients. Cover and refrigerate 1 hour. Serve on
sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream
with 1 cup salsa and serve with chips. PER SERVING: 1/2 cup
calories ~ 31, protein – 1 g., fat – .4 g., carbohydrates – 7 g.,
cholesterol – 0, sodium – 156 mg. FROM: Light Easy Meals from
Family Circle Magazine issue August 1992. NOTE: lower sodium figure
by using garlic powder in place of garlic salt and adding lite salt
to taste.

MMMMM

Date: Wed, 24 Aug 94 23:27:34 PDT
From: Zite Hutton

Joe Miko requested a pizza dough recipe a couple of days ago that will
work in a DAK Turbo Baker II. That’s the kind of bread machine I have –
and here’s the pizza dough I’ve been making (and am very pleased with).
I have been told that the DAK and Welbilt machines need a slightly
different dry to wet ingredient ratio than other bread machines – and
I’m not sure in which direction, so others may need to experiment.

This is an adaptation of the pizza dough recipe on page 522 of Ornish’s
“Program for Reversing Heart Disease”.

BREAD MACHINE PIZZA DOUGH

I generally start the dough about 2 hours (or 2 1/2 hours) before I want
to cook the pizza.

Set DAK Turbo Baker II machine on “white bread” and “manual” – I also use
the “turbo” setting.

Place in bread machine:
1 scant Tbsp. active dry yeast
3 cups all-purpose flour
1 pinch of sugar
1 tsp salt
1 1/4 cups warm water

I then let the dough run through “manual” cycle (doesn’t bake). It beeps
off, and usually by the time I am ready to use it, the dough has risen to
the top of the baking pan.

Preheat oven to 450 degrees F.

Punch down dough, take out of machine, knead for about 1 minute. (I put
it on a floured surface.) Stretch the dough with your fingertips to form
a circle. It should be flat in the middle and thicker around the edges.
(My husband uses a rolling pin, and usually turns up and crimps the edge.)

Sprinkle cornmeal over a pizza stone or heavy baking pan and then
transfer the dough to the stone or pan.

Place toppings and herbs (I use a lot of oregano) on pizza, and bake for
10 to 15 minutes, until the crust has browned.

Makes 1 12-inch medium thick-crusted pizza.

Ideas for pizza toppings:
Sauce: canned tomatoes, drained, then pureed
Sauce: roasted red peppers, pureed (instead of tomatoes)
Herbs: basil, oregano, thyme, pepper, rosemary
(Wild) mushrooms, thinly sliced
Zucchini, thinly sliced, sauteed
Fresh chopped spinach and fresh sliced tomatoes
Nutritional yeast for a “cheesy” taste

Stuffed Crabs

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Onion,small,chopped

2 tb Butter

2 c Crabmeat,picked over

1 c Bread crumbs

1/4 c Water

1/2 Juice of lemon

2 Hard-cooked eggs,minced

1 tb Minced parsley

1. Lightly brown onion in butter in saucepan.

2. Add crabmeat, 1/2 cup bread crumbs, the water and lemon juice; cook 15

to 20 minutes.

3. Stir in eggs and parsley, spoon mixture into eight shells or a buttered

baking dish and sprinkle with remaining bread crumbs.

4. Bake in preheated 350’F. oven about 15 minutes.

– – – – – – – – – – – – – – – – – –

SWEET SPINACH TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8-inch unbaked pie pastry
-shell
2 1/2 lb Fresh spinach
1/4 c White wine
1/2 c Rose water
1/3 c Sugar (or more)
1/4 ts Cinnamon
pn Salt (generous)
Sliced strawberries and
-confectioners’ sugar for
-topping

A Spinnage Tart–Take good store of Spinage, and boyl it in a Pipkin,
with White-Wine, till it be very soft as pap: then take it and
strain it well into a pewter dish, not leaving any part unstrained:
then put to it Rose-water, great store of Sugar and cinamon, and boyl
it till it be as thick as Marmalad. Then let it coole, and after
fill your Coffin and adorn it….–Gervase Markham, The English
Hous-wife

Spinach “was held in special regard because it had reached the western
world much later than the other greenstuff of medieval cookery,”
comments C. Anne Wilson in Food and Drink in Britain. “It came from
Persia, through the Arabs, and was first recorded in the west by St.
Thomas Aquinas. It arrived too late to acquire any traditional
medicinal merits.”

Here the Elizabethans treat spinach as a fruit, and with great
success. It is fascinating to note how serendipity thrives among
cooks who have no preconceived notions about the “proper” use of a
particular food.

1. Bake pie shell at 425F for 10 minutes. Reduce temperature to
350F and bake for an additional 35 minutes or until done. Let cool.
2. Wash and trim spinach. Put spinach directly into large enameled
or aluminum pot without draining. Add wine. 3. Cover and steam
spinach over medium flame for 1-2 minutes or until spinach is wilted.
4. Drain spinach and mince very fine. 5. In the same pot, combine
rose water, sugar, cinnamon, and salt. Bring to a boil, stirring to
dissolve sugar. 6. Add chopped spinach and stir to coat. 7. Simmer
over very low flame, stirring occasionally, until all liquid
evaporates. Remove from heat and set aside to cool. 8. Fill pie shell
with spinach mixture. Arrange sliced strawberries decoratively on
top. 9. Chill at least 2 hours. 10. Just before serving, sprinkle
lightly with confectioners’ sugar.

– – – – – – – – – – – – – – – – – –