PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

Source: Arrowhead Mills “Amaranth Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: All-In-One Tuna Casserole
Categories: Fish Seafood
Servings: 4

1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas Carrots *
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained Flaked
2 oz Shredded Cheddar Cheese ***

* Frozen Peas Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
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Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas
carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking
dish, then top with cheese. Bake 20 minutes or until bubbling.

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Title: Lemon sweet and sour sauce**DXDG05A
Categories: Sauces, Oriental, Appetizers, Chinese
Yield: 1 servings

1 x Jane Harris
1 t Lemon peel;grated
1 T Oil
2 T Sugar
2 ea Lemon juice;from 2 lemons
6 T Water
1 t Cornstarch

saute peel in oil add sugar juice of 2 lemons mix cornstarch with
water and add to mixture cook over medium heat till smooth and thick
this is excellent with chicken

MMMMM

RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
* Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Butter — or margarine
1 Egg
2/3 c Sugar
2/3 c Sour cream
chopped walnuts
2 ts Cinnamon

Recipe by: Sandra Capps WXHA93A Sift flour blend with softened
butter. Add sour cream egg yolk. Divide into 4 equal balls chill at
least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar
cinnamon. Roll dough into 4 circles cut into 12 wedges each. Roll
with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg
white dip in sugar mixture to coat top. Bake at 400 degrees about 20
minutes on lightly greased sheet. Makes 4 dozen.

You can also add raisins to the filling mix.

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Title: SAUCY BEEF TACO PIZZA
Categories: Beef, Meats
Yield: 4 servings

2 lb Ground Beef Round
1 ea Med. Onion, Chopped
16 oz Taco Sauce, Mild or Hot
4 oz (1 cn) Mild Green Chilies *
1/2 c Sliced Ripe Olives
8 oz (1 cn) Refrigerated Rolls **
1 1/2 c Crushed Corn Chips
1 c Dairy Sour Cream
1 c Shredded Monterey JackCheese
1/2 c Shredded Cheddar Cheese
1 x Sliced Olives (Optional)
1 x Sliced Mushrooms (Optional)
1 c Shredded Lettuce
1 ea Med. Avocado ***
1 ea Med Tomato, Diced

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
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Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle
with remaining 1/2 cup crushed chips. Garnish with sliced olives adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

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Dark Chocolate Raspberry Mousse

Recipe By : Chocolatier Vol. 1, NO. 7 1985
Serving Size : 6 Preparation Time :0:30
Categories : Desserts And Sweets Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Fresh Raspberries
1/4 Cup Sugar
2 Tablespoons Framboise Liqueur
10 Ounces Bittersweet Chocolate, Coarsely Chopped
4 Tablespoons (1/2 Stick) Unsalted Butter
1 Cup Heavy Cream — chilled
3 Jumbo Eggs, Separated — at room temperature
3/4 Cup Heavy Cream, Softly Whipped — for garnish
1/2 Pint Fresh Raspberries — for garnish

1. In a small bowl, crush the raspberries roughly with a fork. Stir in the
sugar and the Framboise. Let the mixture stand at room temperature for 30
minutes.
2. In a modified double boiler, melt the chocolate and the butter.
3. While the chocolate is melting, whip the cream. Stir the egg yolks into
the crushed raspberry mixture. Whisk the egg whites.
4. Remove the bowl of melted chocolate from the modified double boiler and
place it on a work surface. All at once, stir in the raspberry mixture. Stir
in the whipped cream. Fold in the egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until
firm, about 2 hours for individual portions, five hours for a large bowl of
mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two
fresh raspberries.

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Maple Pumpkin Pie

Recipe By : The Dessert Show
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 10″ pie shell, well chilled — fluted edge
Leaf shapes cut from pastry scraps
1 1/2 cups pumpkin puree — fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs — lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg — freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk
together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt.
Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40
minutes until filling is firm and a knife inserted in center comes out
clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet
and bake until golden brown. Garnish top of pie with baked leaf shapes.
Let cool completely before cutting with a sharp knife.

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Title: LENTILLA SALAD
Categories: Cyberealm, Low-cal, Salads, Vegetables
Yield: 1 serving

1 1/2 c Shredded lettuce
1/2 c Chopped tomato
2 tb Sliced scallions
2 tb Salsa
2 tb Low-fat sour cream
2 oz Cooked lentils
3/4 oz Shredded lowfat cheddar
.cheese
1 6″ flour tortilla, cut into
1/4″ strips

In a medium bowl, combine all ingredients, tossing
well to mix.

Makes 1 serving. Each serving provides 1 protein, 4
1/4 vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat,
36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22
mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for
you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120

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Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Title: SWEET AND SOUR BEEF STIR FRY
Categories: Beef, Oriental
Yield: 2 servings

8 oz Beef flank or round steak
4 tb Salad oil
1/2 c Diagonally sliced carrots
1/4 c Green bell pepper,cut into
Squares
1/2 c Snow peas
1/2 ts Ground ginger
1 md Clove garlic,minced
1 tb Cornstarch
1 cn 10 1/2 oz. ready to serve
French onion soup
1 tb Cider vinegar
1 ts Sugar

Place steak in freezer until partially frozen for
easier slicing.On a cutting board,slice beef,crosswise
of grain,into 1/4″ wide strips. In a 10″ skillet or
wok over high heat with 3 tsp. hot oil,cook carrots
and green bell pepper for 2 minutes,stirring quickly
and frequently. Add snow peas;stir fry 2 additional
minutes.With a slotted spoon,remove vegetables to a
plate. Add remaining oil,ginger,garlic and beef to
skillet; stir fry until meat loses pink color,about 2
minutes. In a small bowl,blend cornstarch with
soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened.
Return cooked vegetables to skillet;heat
thoroughly.Serve over rice,if desired.Makes 2 servings.

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