BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LOGS—–
8 c Cauliflower — diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 t Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh — chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing
—–CHUTNEY—–
2 ts Virgin olive oil
2 tb Ginger root — freshly grated
1/2 tb Jalapeno pepper — minced
1 t Cumin seeds — crushed
1/2 tb Coriander seeds — crushed
5 1/2 c Tomato puree
2 c Tomatoes — diced, with juice
1/2 c White grape juice
Salt and pepper to taste

Logs: Steam cauliflower in a large pan for 10 minutes.
If using frozen peas, defrost; addpeas and steam for 3
more minutes. Transfer cauliflower and peas to a bowl
and add coconut, curry powder, cayenne or paprika,
cilantro, lemon juice and salt. Toss to mix. Allow
mixture to cool slightly and divide into 12 portions,
about 1/2 cup each.
Place one chapati on a work surface and brush
lightly with water. With your hands, shape a portion
of the vegetable mixture into a log. Place about 1 1/2
inches from the botom edge of the chapati. Roll
chapati halfway, fold in sides, then finish rolling
into a log. Place on a baking sheet, seam side down.
Repeat processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas
lightly with o8il. Bake for 15 to 20 minutes, until
crisp and golden. Cut each samosa in half. Makes 24
logs; serves 8. Serve with fruit-sweetened tomato
chutney.
Hints: Samosas can be made a day ahead of time and
baked just before serving. If you can’t find chapatis,
you can substitute flour tortillas (either white or
whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger,
pepper, and cumin and coriander seeds. Cook until
fragrant, about 1 to 2 minutes. Add remaining
ingredients and bring mixture toa boil. Reduce heat an
simmer, uncovered, for 35 to 40 minutes. Makes about 1
1/2 cups.
Hints: Chutney can be made up to 2 ays before
serving. Store in the refrigerator.
If you double the recipe, increase cooking time by
15 minutes. If you freeze the chutney, season with
salt and pepper before serving. Per serving (3 logs +
3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g
carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source:
Vegetarian Times, July 93/MM by DEEANNE
Submitted By DONW1948@AOL.COM On 30 OCT 1995 115833
~0600

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Title: Divine Almond Macaroons
Categories: Cookies
Yield: 12 servings

1 lg Egg white
1/4 ts Cream of tartar
1/4 c Granulated sugar
1/2 ts Almond extract
1/2 ts Vanilla extract
2 tb Almonds; sliced
1/2 c Rolled oats; old fashioned

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a
cookie sheet with nonstick cooking spray. Beat the egg white with an
electric mixer on high speed until foamy. Add the cream of tartar and
continue beating. Gradually add the sugar and beat until stiff peaks form.
Add the almond and vanilla extracts and beat on medium speed just until
blended. Fold the almonds and oats into the meringue. Drop the batter by
rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or
until the cookies are lightly browned. Lift them off of the cookie sheet
very carefully as they are fragile. Cool on a wire rack. Penny Halsey
(ATBN65B).

Nutrition Analysis: 36 calories, 1.1g fat.

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Title: Mary Martin’s Popcorn Balls
Categories: Candies, Xmas-93
Yield: 36 Servings

5 qt Popped popcorn, warm
2 c Sugar
1/2 c Light corn syrup
1 1/2 c Water
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Keep corn hot crisp in slow oven (300øF). Boil sugar, syrup, water
and salt until 254ø- 260øF. Add vanilla and vinegar and boil to
264øF. Food coloring can be added at this point. Slowly pour over
corn, stirring well so every kernel is coated. Press into balls and
let cool until hard. Wrap in plastic wrap.

Mary was a spinster neighbor when I was a child who had to be the
youngest woman I have ever know and the best substitute grandmother a
child could have ever wished for. She knew that her mother had been
making this recipe as far back as 1880.

MMMMM

Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4

1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper,
seeded/sliced
1 t Salt 1/4 t Pepper
1/2 ea Small onion, peeled/sliced 2 T Olive oil
3 T Wine vinegar 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatos, croutons.

Mrs. Harold T. Cook

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APPLE COOBLER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. Apple Pie Filling
1 tb Butter
1 t Lemon juice
1 Dash of cinnamon
1 c Prepared biscuit mix
1/3 c Milk

Pour apple pie filling into a 9-inch pie plate. Dot
with butter;sprinkle with lemon juice and cinnamon.
Place in 400 oven for about 10 minutes, or until
mixture is hot and bubbly. Meanwhile combine biscuit
mix and 2 tablespoons soft butter, stir in milk. Drop
by spoonful on hot apple mixture. Continue baking
20-25 minutes or until biscuits are done. Serve warm
with cream.

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Date: Mon, 26 Sep 94 08:29:57 PDT
From: Raymond.Jackson@ebay.sun.com (Raymond Jackson)

Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.

Death By Chocolate with Mocha Mousse

Recipe By : Clare Cockburn
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COCOA MERINGUE
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 cups granulated sugar
2 tbsp sifted cocoa
1 tbsp cornstarch
CHOCOLATE MOUSSE
6 oz semisweet chocolate
1 1/2 cups heavy cream
3 egg whites
2 tbsp granulated sugar
CHOCOLATE BROWNIE
1 tsp unsalted butter
1 tsp all purpose flour
1 recipe Brownies — uncooked
see SIMPLY THE BEST CHOCOLATE BROWNIES — separate OR
use favorite recipe
CHOCOLATE GANACHE
1 1/2 cups heavy cream
3 tbsp unsalted butter
22 oz semisweet chocolate
MOCHA MOUSSE
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 cup water
4 tbsp instant coffee
2 tbsp cocoa — sifted
5 egg whites
2 tbsp granulated sugar
3/4 cup heavy cream *
MOCHA RUM SAUCE
6 oz unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tbsp cocoa — sifted
3 tbsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract

Preheat oven to 225 F.

Trace 9″ circle on parchment paper, turn over so that pencil line faces
downwards, and place on baking sheet.

Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk until
soft peaks form, add one cup sugar while continuing to whisk, and continue
until stiff. Fold in the remaining dry ingredients, and use to fill a pastry
bag. Pipe in a spiral to fill the circle.

Place in preheated oven, bake 15 minutes. Lower temperature to 200F and bake
for 2 hours 45 minutes. Remove from oven and allow to cool for 45 minutes
before handling.

Raise oven temp to 325F.

While meringue is baking, prepare chocolate mousse. Melt chocolate in double
boiler. Remove from heat and stir until smooth – keep at room temerature until
needed. Beat the cream until peaks form. Beat the egg whites until soft peaks
form, then whisk in the sugar until stiff peaks form. Add a quarter of the
cream to the chocolate and whisk, then add to the egg whites. Fold in
remaining cream. Refrigerate mousse until needed.

Prepare brownie layer: Grease 9“x1.5″ round tin with the butter, and flour
with the 1tsp flour – shake out excess. Pour brownie mix in, place in
preheated oven and bake until toothpick comes out clean – about 30 minutes.
Remove from oven and allow to rest in pan for 5 minutes, then turn out and
refrigerate for 15-20 minutes. Cut in half horizontally.

Keep at room temperature until needed. Prepare ganache: Bring cream and water
to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour over
boiling cream and allow to stand for 5 minutes. Stir until smooth.

Keep at room temperature until needed.

Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a double
boiler, keep at room temperature.Whisk egg whites until soft peaks form, then
add sugar and whisk until stiff. Whip cream until stiff. Fold 1/4 of egg
whites into chocolate mix, fold in whipped cream and then remaining egg
whites. Keep at room temperature.

To assemble:Place a closed 9”x3″ springform tin on a baking sheet. Put in top
half of chocolate brownie, top side up. Ladle 1.5 cups ganache over the
brownie. Trim the meringue with a serrated knife so that it fits snugly and
place, top side up, over the ganache, pressing down gently to eliminate air
pockets. Spoon mocha mousse on top of meringue, then top with the remaining
brownie half, bottom side up. Chill cake in the freezer for 30 minutes or in
refrigerator for one hour.

Remove from freezer and release from cake tin. Pour remaining ganache over
cake and spread over sides. Refrigerate for 10-15 minutes to set the ganache.

Fill a pastry bag fitted with a large star tip with the chocolate mousse and
pipe a circle of stars around the outside of the top of the cake, then pipe
out stars inside this circle to fill the top of the cake.

Sauce: Heat butter in 2.5 quart saucepan. When melted, add sugar, cream,
cocoa, salt and 2 tbsp of the rum. Whisk to combine, bring to a boil and
simmer for 5 minutes, stirring occasionally. Remove from the heat, and add
remaining ingredients and stir until smooth. Allow to cool to room temperature
before serving.

Refrigerate for at least 4 and preferably 12 hours before cutting and serving
on plates flooded with mocha rum sauce.

**(said 1/4 cup in the original posting, but then referred to 3/4 cup later on
– 3/4 cup sounds right and tastes pretty good, but I may well be wrong!)

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Date: Fri, 22 Apr 94 10:31:36 +0200
From: Annice Grinberg

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

Title: Mock Sour Cream
Categories: Diabetic
Yield: 1 /2 c serv

1 1/2 c Cottage cheese, well-drained 1 tb Lemon juice
2 tb Dry buttermilk 1/2 ts Salt (omit for low
1/2 c Skim milk -sodium diet)

Place all ingredients in food processor process until thick
smooth. Refrigerate until needed. 1/4 cup serving: 46 cal; 3 g
carbohydrate; 8 g protein negl. fat; 260 mg Sodium From: Ronda
Eikenberry Reformated 4 you and yours via Nancy O’Brion and her

MMMMM

Title: Golden Raisin Loaves
Categories: Breads Fruits Yeast
Servings: 10

2 c Whole Wheat Flour; Stirred
1/4 c Sugar
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 t Salt
2 t Cinnamon; Ground
3/4 c Water
1/3 c Butter Or Regular Margarine
1/2 c Buttermilk
2 ea Eggs; Lg
1 1/2 c Raisins; Golden
2 1/2 c Unbleached Flour; Sifted
1 x Vegetable Oil
——————————VANILLA FROSTING——————————
2 c Confectioners’ Sugar
1/4 t Vanilla
2 1/2 tb Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter
in a saucepan over low heat to very warm (120-130 degrees F.). Remove
from the heat and stir in the buttermilk. Add to the flour-yeast mixture
and beat, with an electric mixer on medium speed, until smooth, about 2
minutes. Add the eggs and beat an additional 2 minutes, then stir in the
raisins. Gradually add the remaining 1/4 cup of whole wheat flour and
enough white flour to make a stiff but light dough. (Heaviness indicates
too much flour and the bread will not rise correctly.) Let rest for 5
minutes. Turn the dough out onto a lightly floured surface and knead
until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let
rest for 30 minutes. Punch the dough down and divide in half. Let rest
10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the edges.
Tuck the ends under to form rounded edges, (the loaf should be about 7 X
3-inches in size). Place on a greased baking sheet. Brush with oil and
repeat for the second batch of dough. Cover and let rise in a warm place
until almost doubled, about 30 minutes. Bake in a preheated 375 degree F.
oven for 25 minutes or until the loaves sound hollow when tapped. Remove
from the baking sheet and cool on wire racks for 20 minutes. Frost with
the vanilla icing if desired.
VANILLA ICING:
Combine the sugar, vanilla, and milk in a bowl and beat until smooth.

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