Title: OLIVE PROFUMATE (FENNEL ORANGE-SCENTED OLIVES)
Categories: Appetizers, Italian, Snacks, Vegetarian
Yield: 2 cups

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
— small pieces
1/2 tb Fennel seeds
2 c Oil cured black olives

At least several hours before planning to serve them, mix the garlic,
zest fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty
California Black Olives coz they are too bland.

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Jack-O-Lantern Pie *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 small Orange jello
1 cup Water — boiling
1 pint Vanilla ice cream — softened
1 9″ chocolate pie crust
——OR —
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Candy corn
Black licorice strips
Whipped topping — if desired

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press
mixture firmly in a 9″ pie pan.
Pour jello into a bowl. Add boiling water. Stir until disolved, about 2
minutes.
Add ice cream to jello.
Stir until ice cream is melted and mix is smooth.
Place in refrigerator and chill until slightly thick, about 10 minutes. Remove
from refrigerator and pour mix into pie crust. Put pie in refrigerator to chill
until firm, about 2 hours. Take pie from refrigerator and make Jack-O-Lantern
face on pie with candy corn and licorice. Decorate with whipped topping if
desired.

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STRASS RYE BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rye flour — or oat flour
1 1/2 c Bread flour — or all purpose
1/4 c Cracked wheat
1 tb Molasses
1 Egg
1 tb Oil
1/2 Orange — grated zest of
1 t Salt
2 ts Fennel — or anise seeds
1/2 c Water
1/2 c Buttermilk
1 1/2 ts Active dry yeast

Recipe by: Narsai David
Put in mixing bin in order of your machine and push start

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Date: Sun, 26 Sep 93 16:43:16 CDT
From:

Orange Spice Couscous Cake

spices (ahem.. conservative estimates, you might bump up the amounts)
1/16 tsp cloves (grind yourself rather than using pre-ground powder)
1/16 tsp allspice
1/16 tsp cinnamon
(in fact, the spice mix came from Anna Thomas’ _The Vegetarian Epicure_
book from 1975 (?) and the book has been reprinted several times, so it’s
still around in bookstores …my copy is lost or may be in the basement,
so these are approximations, if you have the book, look for the orange
spice drink recipe and copy from there). if I find the book, i’ll post
for sure.

2 cups orange juice
1 cup dry couscous
1 tbs (or more) orange blossom honey (I only use honey in the glaze, but
mention it here as an afterthought since the cake might have been sweeter
— but the best bet is not to use it the first time and let the glaze
serve as the sweetener)

glaze:
juices strained from the cooking process
additional (if needed) orange juice to total about 1/3 cup of oj liquid
1 tbs mild (orange blossom, clover, or blended) honey
1/2 tsp cornstarch
2 tsp water
more spices (optional)

instructions for cake:
boil the orange juice and the spices, blend in the (afterthought.. )
honey, and add the dry couscous, let simmer 4-5 minutes, or until it
appears done. strain the couscous, retaining the juices in a small
saucepan or skillet. mold the couscous into a bombe shape, ie. a very
rounded half sphere (squish out the air if you are the tactile type).
place this on a flat serving platter. then make the glaze (recipe
follows) and pour the hot glaze all over the cake. serve while the glaze
is still warm, by cutting cake in wedges. serves about two to four.

instructions for glaze:
warm the strained juices and any additional orange juice in a small
saucepan, stir in honey (and optional spices). dilute cornstarch in water
and add to the juices and honey, keeping flame low, stirring constantly.
this will glaze up rather quickly if you are using a skillet. do not let
the honey carmelize too much or else you will have a sticky mess that
won’t pour. pour hot glaze over the bombe shaped cake. retain (or make)
extra glaze for placing on top of slices.

additions:
you might make extra glaze to add to the cake. you might serve alongside
mandarin orange segments (these can be bought canned and strained before
serving). you might add more spices to the cake or the glaze. you might
mold the cake with the orange segments (but good luck, it may not hold its
shape as easily). you might try to mold it differently — i guess that
these couscous cakes need an oiled mold but fatfree guidelines don’t
permit much added oil, perhaps a paper towel dipped in oil and swiped over
the mold will do. enjoy with tea.

Title: Cooling Jars
Categories: Canning, Information
Yield: 1 guide

When you remove hot jars from a canner, do not retighten their jar lids.
Retightening of hot lids may cut through the gasket and cause seal
failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
be cooled on racks or towels to minimize heat damage to counters (Plate
1). The food level and liquid volume of raw-packed jars will be
noticeably lower after cooling. Air is exhausted during processing and
food shrinks. If a jar loses excessive liquid during processing, do not
open it to add more liquid. Check for sealed lids. For more information
see “Testing Jars Seals”.

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

—–

Title: Chocolate-Pecan Clusters
Categories: Cookies, Marshmallow
Yield: 20 servings

1 c Miniature marshmallows
1/2 c Semisweet chocolate chips
2 tb Margarine or butter
1 c Pecan halves
1/4 ts Vanilla

Recipe by: Betty Crocker’s Microwave
1. Place marshmallows, chocolate chips and margarine in small bowl. Cover
with waxed paper and microwave on high 1 to 2 minutes, stirring every
minute, until marshmallows are melted and mixture is smooth.
2. Stir in pecans and vanilla. Drop mixture, with 3 pecan halves per
cluster, onto waxed paper-lined cookie sheet. Refrigerate uncovered about
30 minutes or until firm. ABOUT 20 CANDIES; 80 CALORIES PER CANDY.

—–

The Best Chocolate Pudding

Recipe By : Dessert Show
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups milk or light cream
1/2 cup sugar
6 large mint sprigs
6 ounces bittersweet chocolate — finely chopped
1 pinch salt
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons unsweetened cocoa — (Dutch process)
2 large eggs — beaten
1 teaspoon vanilla extract
Lightly whipped unsweetened cream
Shaved bittersweet chocolate

In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint sprigs
and bring to a simmer. Remove from heat and allow it to sit for 5-10
minutes. Remove mint and discard. Return pan to moderate heat and add the
bittersweet chocolate. Whisk frequently until chocolate melts into milk,
then remove from heat.

In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,
cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until
smooth. Slowly whisk in the hot milk mixture and return to the saucepan over
moderate heat. Stir sides and bottom constantly with a spatula until mixture
just begins to simmer. Slowly whisk into bowl with eggs, being careful not
to scramble them. Return to pan and cook over low heat for 2-3 minutes,
stirring constantly, to cook egg through and thicken mixture. Remove from
heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax
paper directly on pudding to keep skin from forming and refrigerate for up
to 3 days. To serve, carefully remove plastic and garnish with lightly
whipped cream, chocolate shavings and mint sprigs if desired.

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NOTES : Yield: 4 to 6 serving