Title: Chocolate Zucchini Cake
Categories: Cakes, Mimi
Yield: 12 servings

EVA ESTES BXGT29B
1 1/3 c Sugar
1/2 c Butter; room temperature
1/2 c Vegetable oil
1/2 c Milk
1 ts Fresh lemon juice
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
6 tb Unsweetened cocoa powder
1 ts Soda
1/2 ts Cinnamon
1/2 ts Baking powder
pn Salt
2 c Zucchini; grated
Powdered sugar

Preheat oven to 325d F. Grease and flour 9×13-inch baking pan.
Mix sugar, butter and oil in large bowl. Combine milk and lemon juice
in small bowl and add to sugar mixture. Add eggs and vanilla and
blend well. Sift to gether flour and cocoa. Add soda, cinnamon,
baking powder and salt to dry ingredients and blend well. Stir into
sugar mixture. Mix in zucchini. Pour into prepared pan. Bake until
tester inserted in center comes out clean, about 40 minutes. Cool to
room temperature. Sprinkle top of cake with powdered sugar before
serving.

MMMMM

Title: LIPTAUER CHEESE #1
Categories: Cheese/eggs, Appetizers, Seafood
Yield: 1 servings

6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points

* Anchovies should be drained and dried.
~——————————————————
~————- ~– In a bowl, cream together the cream
cheese, and butter. Add paprika, capers, anchovies,
shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with
crackers or toast points. From: Lipto, Hungary. A 1947
Gourmet Magazine favorite.

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Tortilla Soup -1

Recipe By : Melanie
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken Breasts — (Or Chicken Tenders)
2 Stalks Celery — sliced
3 Chopped Tomatoes
1 Chopped Onion
1 Tablespoon Minced Garlic — (or your preference)
1 Chopped Jalapeno — (optional)
1/4 Cup Masa Harina — (finely ground corn
3 T. Chili Powder
1 T. Cumin Powder
1 T. Cayenne Pepper Powder
1 T. Chopped Cilantro — (optional)
1 C. Shredded/Grated Cheddar Cheese — (optional)
1 Package Corn Tortillas
Oil

Boil chicken breasts in 3 quarts water for approximately 30 minutes.
Remove and reserve stock. Shred chicken breasts.

Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices
and masa to vegetables and stir. Add shredded chicken and vegetable mix to
reser
ved chicken stock. Simmer
for 1 hour.

Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain
well. (or used purchased tortilla chips-baked if you want to save fat.)

To serve soup, garnish with tortilla chips and grated cheese. (or leave
off cheese to reduce fat.)

This is low calorie and low in fat if you leave out chips and cheese.

I also had tortilla soup at ChiChi’s and they just used chicken in a
broth with onions, and cubes of zucchini and different colors of squash.
It was really tasty also.

– – – – – – – – – – – – – – – – – –

NOTES : I bought a packaged mix of spices with a recipe and came
up with my own recipe.

Ptysie (Stuffed Swirls)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Poland

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1/2 cup Butter/margarine
1/2 teaspoon Salt
1 cup Flour — all-purpose
5 medium Eggs
2 tablespoons Butter/margarine
2 medium Onions — minced
1 pound Mushrooms — minced
1 tablespoon Sour cream

Preheat oven to 400F. Grease and lightly flour large baking sheet.
Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil over
medium heat. Add flour all at once. Stir vigorously with wooden spoon until
smooth and dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, 1 at a time, stirring until smooth after each addition. Spoon dough
into large pastry bag fitted with fluted nozzle. Pipe dollops of dough, about
1 tablespoon each, onto prepared baking sheet, leaving room for spreading.
Bake 20-25 minutes until golden brown. Let cool.
Melt 2 tablespoons butter/margarine in a large skillet. Add onions and
mushrooms; saute over medium-low heat until tender. Stir sour cream into onion
mixture; let cool.
Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small paring
knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or
crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour cream mixture
in bottom portion of each swirl. Replace top portion of swirls. Preheat oven
to 350F. Bake on large baking sheet 10 minutes or until heated through.
MM and upload by DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC

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Title: STEAMED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 6 servings

1 c Long grain rice
Water
– to cover by 1-1/2 inch

Rinse rice. Add water. Cover tightly. Cook on high
flame until water disappears from top of rice. Simmer
for about 20 to 30 minutes until tender and dry.

Rice which adheres to bottom of pan may be fried and
used as garnish for soup.

Temperature (s): HOT Effort: AVERAGE Time: 00:40
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breadmaker
Yield: 25 servings

1 tb Active dry yeast;
1/4 c Warm water
1 c Milk; skim
1/4 c Vegetable oil;
2 tb Sugar
1/2 ts Salt
5 c Whole wheat flour;
(5 1/2 c)
16 oz Pumpkin; canned
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Dark raisins or currents;
2 tb Margarine
2 tb Honey;

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups
of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and
let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in
the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan. Break off
2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

MMMMM

ONION RING BATTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour
3 tablespoons Cornmeal
3 tablespoons Onion powder
2 teaspoons Salt
1 1/2 cups Milk
1 each Egg
1/2 cup Water

Blend all ingredients.

– – – – – – – – – – – – – – – – – –

Chocolate Macadamia Nut Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 egg yolks
1/2 cup sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch salt
1 tsp vanilla
1 5 oz can macadamia nuts

1. Beat eggs yolks in bowl; beat in sugar.
2. Heat table cream and milk in a pan over medium heat.
3. Melt chocolate over low heat.
4. When milk is hot, mix a small amount into chocolate and stir until
blended. Repeat with small amounts of milk until all milk is added.
5. Add hot milk/chocolate mix to eggs, stirring as you add.
6. Cool, add whipping cream, vanilla and salt.
7. Chop macadamia nuts.
8. Freeze in ice cream maker.
9. When almost frozen, add nuts.

– – – – – – – – – – – – – – – – – –

Butter Balls Chicken Soup

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs chicken
1/2 c chopped celery leaves
1 bay leaf
10 peppercorns
1 tsp salt
5 c hot water
1 c diced celery
2 tbsp chopped fresh parsley
2 tbsp butter
5 to 6 tbsp flour
1/4 tsp salt

Cut chicken into portions, place in a saucepan with celery leaves, bay
leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil,
cover and simmer over low heat for about one hour, or until chicken is
tender. Strain, then return broth to saucepan. Cut chicken into small
pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add
flour and the 1/4 tsp salt. Beat hard until whole is like a very soft
batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5
minutes over low heat.

– – – – – – – – – – – – – – – – – –

NOTES : The butter balls, very tiny dumplings, are called rivels in the
West and dropsley in Ontario. This combination makes a perfect light
supper. I sometimes replace the chicken soup in this recipe with a can of
consomme and an equal amount of water.

Title: CHICKEN WITH PLUM SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

2 Chicken breast; skinned,
– boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water

Cut chicken into 1-inch cubes. In a bowl mix together
wine, catsup, 2 tablespoons plum sauce, salt and
sugar. Add chicken and marinate at least 30 minutes,
preferably overnight.

Heat wok or skillet over high heat. Add oil.
Stir-fry chicken until almost cooked, about 1 minute.
Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring
frequently, until sauce is thickened and translucent.

Recipe from “Too Busy To Cook”, published by Bon
Appetit, 1981.

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