Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

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GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Traditional Hamantaschen

Recipe By : The Jewish Festival Cookbook, p 110
Serving Size : 24 Preparation Time :0:00
Categories : Breads (Yeasted) Cookies
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope dry yeast
1/4 cup milk — lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk — scalded
2 eggs — slightly beaten
4 cups all-purpose flour
1 egg yolk

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain
that the milk is not too warm. Stir in 1 tablespoon of sugar and set
aside. In a deep mixing bowl, combine the butter, remaining sugar, salt
and scalded milk, and stir until all are blended. When lukewarm, stir in
the yeast. Add the eggs and about 2 cups of the flour, and beat to a
smooth batter. Add remaining flour to make a tender dough. Turn out on a
floured board and knead for about 2 minutes. Grease a large mixing bowl;
grease whole surface of the large ball of dough and place dough in bowl.
Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes
from 2 to 4 hours.) Again knead on a floured board for about a minute.
Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape
true hamantaschen, pinch eges of a circle together over filling, leaving
about 1/2 open, forming a cornucopia. Then fold over the flap and pinch
these edges firmly together. Arrange well apart on a greased cookie
sheet. Cover with a cloth and let rise again in a wam place to double in
bulk. Brush tops with the egg yolk, thinned with a little water. Bake in
a moderate oven (350°F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.

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NOTES : 114 calories if yield is 2 1/2 dozen.
142 calories if yield is 2 dozen

LOIN OF LAMB WITH APPLE AND GINGER STUFFING (

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 t Sugar
1 t Ground ginger

First make the stuffing. Peel and core the apples,
slice thinly and put into a saucepan with the lemon
juice, sugar and ginger. Cook over a gentle heat
until the apples are just soft, then set aside to
cool. . Preheat the oven for 400 F. Trim the lamb,
remove the skin and score the fat. Lay the joint out
on a board, fat side down. Spoon the apple mixture
along the center. Roll up and tie with twine. Peel
the garlic and cut it into slivers, then pierce the
joint all over with the point of a sharp knife and
slip the slivers of garlic into the pockets formed.
Season with the salt and pepper, put the joint in a
roasting pan and cook in the hot oven for 30 minutes,
then heat the cider in a small pan and pour it over
the lamb. Reduce the heat to moderate (350F) and cook
for another 40 minutes, basting frequently. When the
lamb is cooked, put it onto a heated serving dish and
keep warm. Remove any excess fat from the pan juices,
boil up over a high heat until reduced slightly, and
serve with the sliced lamb.

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First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

Title: ORANGE SHERBET JELLO
Categories: Desserts
Yield: 1 servings

1 lg Package of orange Jello
Boiling water
1 pt Orange sherbet
Colored marshmallows
1 sm Can of pineapple tidbits
1 sm Bottle of 7 UP
1 sm Can mandarin oranges, drain

Prepare Jello, using juice from pineapple plus boiling water to make 1 cup
of liquid for Jello. Add orange sherbet as well as 7 UP and oranges. Top
with marshmallows and put in the refrigerator to set. Randy Rigg

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Title: Creamed Tomato Soup
Categories: Soups/stews
Yield: 8 servings

3 tb Butter (to saute with) 5 tb Tomato paste
2 tb Safflower oil 1/3 c Flour
2 Large onions, chopped 6 c Chicken broth
1/2 ts Thyme, crushed 1 1/2 ts Sugar
1 ts Basil 1 c Cream
1 ds Salt pepper 1 c Milk
10 Medium ripe tomatoes, 2 tb Butter
Coarsely chopped

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a
few minutes; add remaining butter just before serving.

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Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Title: Peanut Butter Sandwich Cookies
Categories: Christmas, Cookies, Gifts
Yield: 12 servings

1 c Butter Or Regular Margarine
1 c Sugar
1 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 c Peanut Butter; Crunchy Style
1 ts Vanilla
3 c Unbleached Flour; Sifted
2 ts Baking Soda
1/4 ts Salt

MMMMM——————-PEANUT BUTTER FILLING————————
1/2 c Peanut Butter; Crunchy Style
3 c Confectioners’ Sugar; Sifted
4 tb Milk
1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.

MMMMM

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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