LOW CALORIE IRISH TRIFLE CUPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix
1 1/2 c Cubed frozen fat free
-golden pound cake
4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat
until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz
dessert cups.

3. Divide half of raspberries evenly among dessert
cups. Spoon pudding over raspberries. Top with
remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine,
March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

– – – – – – – – – – – – – – – – – –

Julienned Leeks and Vegetables in Mustard Butter

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:15
Categories : Wisconsin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 leeks, cleaned, slit — julienned
(matchstick width and about 4 in. long)
3/4 pound asparagus, thin — julienned
5 large carrots — julienned
1/4 cup chicken broth
MUSTARD BUTTER as follows — * see note
4 tablespoons butter
1 teaspoon Dijon mustard — prepared
1/2 teaspoon lemon juice — fresh
1 teaspoon fresh dill weed
1 teaspoon chives — minced
white pepper
salt

When cleaning leeks, remove withered outer leaves, cut off base and
upper green leaves down to where the dark green begins to lighten. Slice in
half and rinse gently under running water or in a pan of water, then rinse
under faucet.
Use a skillet with a good, (transparent) cover. Place broth in skillet
and bring to a boil; add largest (therefore toughest) vegetable “parts”
first. Suggested timetable:
upper parts of carrots, cover, cook 4 minutes.
white of leeks, cover, cook 2 minutes.
thin carrots, and asparagus stalks, cover, cook 1.
remainder, cover, cook 1.
Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl
(to conserve heat). Add mustard butter and toss. Cover to keep warm.
*Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill
and chives, dash of pepper and salt.
Published by Wisconsin Trails Magazine (1988).
Cooksnotes — Use “light” butter, the reduced-cholesterol kind. Use
stone-ground Polish mustard.

– – – – – – – – – – – – – – – – – –

NOTES : Spring menu side dish for spring meats like herb-crusted lamb or
pork tenderloin.
Parslied Red Potatoes add color to the menu.

CHERRY NUT BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/4 c Margarine
1 ea Egg
2 c Flour
2 t Baking powder
1 t Salt
1 cn Dalton cherries small jar
1/2 c Walnuts

cream sugar margarine. add egg, sift flour baking powder and salt. In
cup put juice of cherries and fill cup with milk. Add milk mixture
alternately with flour adding cut up cherries nuts with each portion of
flour. Bake in 350 F oven in loaf pan 1 hour or until toothpick comes out
clean.

– – – – – – – – – – – – – – – – – –

ENGLISH ORANGE TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pillsbury Date or Cranberry
-Quick Bread Mix
—–TRIFLE MIXTURE—–
1/4 To 1/2 cup orange-flavored
-liqueur or orange juice
1 pk (3.5 oz) vanilla pudding
-pie filling (Not instant)
2 c Milk
1 tb Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups)
-orange marmalade or peach
-preserves
—–FROSTING—–
1 c Whipping cream
1 tb Powdered sugar

1. Heat oven to 350F. Grease and flour bottom only of
8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread
mix according to direc- tions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow
baking dish, and drizzle with orange liqueur or orange
juice. Cover; let stand for about 2 hours. Meanwhile,
in a medium saucepan, combing the pud- ding, milk and
orange peel. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, remove from heat.
Cover surface with plastic wrap, and cool 1 hour. Fold
whipped cream into cooled pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread
1 cup of the pudding mixture in the bottom of the
bowl. Add 1/3 of the bread squares; spread with 1/3 of
the marmalade mixture and 1 cup of the pudding
mixture. Starting with the bread squares, repeat
layers 2 more times. Cover with plastic wrap and
refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small
bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar. Beat until stiff peaks form.
Frost trifle. Garnish as desired. Refrigerate.

(Typist’s note: To reduce the calories, you could use
low calorie instant pudding, low calorie nonfat
nondairy whipped topping, low calorie marmalade, and
use orange juice and not liqueur.)

Source: Better Homes and Gardens Magazine, Nov/Dec
1993 Typed for you by: Linda Fields, Cyberealm BBS,
Watertown NY 1993 315-785-8098 or 786-1120

– – – – – – – – – – – – – – – – – –

Title: Spanish Hot Dogs and Rice
Categories: Pork, Kids
Servings: 4

1 cn Stewed tomatoes.
1/2 lb Hot dogs sliced 1/2″
Thick
3/4 c Green pepper, diced
3/4 c Onion, diced
Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real
measurments…is a “what you have”… Spanish hot dogs rice: Enough rice
for four people… put rice on to cook…while it’s cooking slice as many
hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
inch thick. dice 1 green pepper…I used to use the frozen diced pepper and
use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
combine all the above, heat, while the rice is cooking…set the table and
spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it! and
there is little that’s faster or easier!

MMMMM

Title: Selecting The Correct Processing Time (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed foods
and pint jars.

To destroy microorganisms in acid foods processed in a boiling-water
canner, you must:

* Process jars for the correct number of minutes in boiling water.
* Cool the jars at room temperature.

The food may spoil if you fail to add process time for lower
boiling-water temperatures at altitudes above 1,000 feet, process for
fewer minutes than specified, or cool jars in cold water.

To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:

* Process the jars using the correct time and pressure specified for
your altitude.

* Allow canner to cool at room temperature until it is completely
depressurized.

The food may spoil if you fail to select the proper process times for
specific altitudes, fail to exhaust canners properly, process at lower
pressure than specified, process for fewer minutes than specified, or
cool the canner with water.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Spiced Lentils No. 2809 Yields 4 Servings

1/2 Lb Lentils: Red, Brown, 1 Tbls Coriander, Ground
Yellow or Green; Whole 1/4 tsp Chili Powder
or Split 1/4 tsp Cumin, Ground
1 Onion, Chopped – Pepper, Ground
1 Clove Garlic, Minced 2 Tbls Fresh Coriander Leaves
2 Tbls Vegetable Oil Chopped
1/2 tsp Turmeric

Rinse the lentils carefully and remove any grit.
Bring the lentils to a boil in salted water.
Cook until soft.
Soften the onion and garlic in the oil in a frying pan.
Add the spices.
Stir fry for 2 or 3 minutes.
Add the lentils.
Adjust seasonings.
Sprinkle the coriander leaves over.
Serve hot.

ENGLISH CHEESE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
2 c Unbleached Flour
1/2 t Salt
2 t Sugar — Granulated
4 T Butter — Chilled, *
3 T Shortening — Chilled
5 T Water — Cold
—–FILLING—–
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 Eggs — Large
2 Egg Yolks, Large
1/3 c Sugar — Granulated
2 T Rosewater
1/2 t Nutmeg — Grated
1/4 t Cinnamon — Ground
1/4 c Currants — Dried

* DO NOT use margarine in this recipe.
~——————————————————
~—————– CRUST:
Sift together the flour, salt and sugar into a
medium-sized mixing bowl. Add the butter to the flour
all at once. Mix together until well blended. Then
add the shortening and continue to blend by cutting it
into the flour mixture. The mixture will begin to
look like crumbs or small pebbles. It will have the
texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough
will be come sticky and cling together. Gather it
into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F.
When the pastry has chilled, roll it out on a pastry
board to a thickness of 1/8-inch. The easiest way is
to roll the dough between 2 sheets of waxed paper.
Roll the dough up onto the rolling pin and transfer
it to a 9-inch pie tin. Gently press it into the tin
without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell
thoroughly to prevent trapped air from bubbling the
dough. Butter a sheet of aluminum foil and place the
foil down into the shell. Weight it down with weights
or beans to keep the crust from lifting up. Bake the
crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue
baking for another 8 to 10 minutes or until the crust
is lightly browned. If you have difficulty rolling
out the dough, do not reroll it; just patch the tears
or holes. Rerolling will make the pastry tough.
FILLING: Preheat the oven to 350 degrees F. Press the
cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do
not allow it to scorch. In a mixing bowl, beat
together the eggs, egg yolks, sugar, rosewater, and
the spices until frothy — about 5 minutes. In a
large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add
the hot cream and sherry slowly to the cheese mixture
and beat until well blended. Stir in the currants and
pour the mixture into the prepared crust. Bake for
about 30 minutes, then allow to cool. Chill and
sprinkle with cinnamon.

– – – – – – – – – – – – – – – – – –

Chinese Beef Kebabs

Recipe By : Rival
Serving Size : 1 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb beef sirloin, tenderloin, or top round — cut
into strips
green pepper squares
cherry tomatoes
pineapple chunks
lemon wedges
Marinade:
1/3 c sherry
1/2 c vegetable oil
1/3 c soy sauce
1/4 c brown sugar
1 clove garlic — minced
1/2 tsp ginger

Combine marinade ingredients and marinate meat 3 hours or overnight in
refrigerator. Alternate meat, vegetables and lemon wedges on skewers.
Brush with marinade.

Preheat grill. Arrange skewers and grill for 8-12 minutes, turning
occasionally.

– – – – – – – – – – – – – – – – – –

Hoosier Persimmon Pudding

Recipe By : Jo Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Persimmon Pulp — * See Note
3 Eggs — Beaten
1 3/4 Cups Milk
2 Cups All-Purpose Flour — Sifted
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 1/2 Cups Sugar
1 Teaspoon Ground Coriander
3 Tablespoons Melted Butter
Heavy Cream — Whipped

* use fresh or frozen persimmon pulp that has been mashed and sieved.
1–mix persimmon pulp, eggs and milk. 2–sift together flour, baking
soda, salt, sugar and coriander. 3–pour persimmon mixture into dry
mixture; add butter and
stir briefly. 4–pour into a greased 13x9x2 inch baking pan. Bake at
325
degrees for about one hour. Serve warm or cold with whipped cream.
Makes about 12 servings. Jo Merrill

– – – – – – – – – – – – – – – – – –