Title: RASPBERRY QUEEN OF PUDDINGS (Marguerite Patten)
Categories: Puddings
Yield: 4 servings

1 ts Finely grated lemon rind
10 fl Milk
1/2 oz Butter or margarine
1 oz Caster or soft brown sugar
3 oz Fine brown or white
-breadcrumbs
3 Eggs
3 tb Raspberry jam

MMMMM————————–MERINGUE——————————-
5 oz Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a 1
to 1.5 pint/600 to 900 ml greased ovenproofdish. Stand the dish in a
roasting tin of cold water. Bake for 45 to 50 minutes, or until the
mixture is set. Spread with the raspberry jam. Reduce the oven heat
to 150C/300F, Gas Mark 2. Whisk the egg whites until stiff. Slowly
whisk in half the sugar, then fold in the remainder. Pipe the
meringue in a lattice work or spread over the pudding and then make
it into peaks. Return to the oven for 15 to 20 minutes until the
meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over
the baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled
Swiss Roll into the pie dish. Blend the milk, sugar and eggs
together, strain over the Swiss Roll. Bake as above then top with a
little jam or thick fruit puree before adding the meringue.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

MMMMM

Spaghetti Squash Zucchini Casserole`

Recipe By : ak412@freenet.carleton.ca (Dr. Neal Pinckney)
Serving Size : 6 Preparation Time :0:35
Categories : Casseroles Vegetarian
Fatfree Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spaghetti Squash
1 Med Zucchini — grated
1 C Tomato Sauce
1 Tsp Dried Basil — finely chopped
1 Tsp Dried Oregano — crushed
1 Tsp Garlic Powder — or 2 cloves fresh
1/4 Tsp Black Pepper
1/4 Tsp Salt — optional

(This dish requires 20 minutes of baking, but the first part of the
preparation of the spaghetti squash can be done stovetop or microwave.

Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but
do not cut into the body of the squash. While the squash is cooking you
can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2″ (5 cm) water,
cover and boil for 20 minutes.
Microwave: place half squash in a dish with 1/4 cup water, cover with
plastic wrap and cook at high (>600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce
spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and
spices. Mix well and spoon into squash shell (or casserole dish), top with
nutritional yeast, a little more garlic powder (and, if desired, non-fat
grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Serves 6. Each 8 oz (.25 l.) serving has 66 cal, less than 0.25 g fat.

(This recipe was adapted from a sticker attached to a spaghetti squash by
Linden Associated Growers, Linden, CA.)

I served it with brown rice and fresh non-fat French Bread. It would be
an ideal filling for a pita pocket or tortilla.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 24
Fat 0.2g
Carbs 5.4g
Dietary Fiber 0.9g
Protein 1.1g
Sodium 340mg
CFF 7.7%

Title: DOW SAH BOW/ CHA SIU BOW
Categories: Chinese, Breads
Yield: 6 servings

1 Cake of fresh compressed
-yeast
1 3/4 c Of warm water
3/4 c Of sugar
1 ts Baking powder
6 1/2 c Unsifted all purpose flour

First you need to make the dough. This dough is good
for steamed or baked ‘bows’ (buns). It will yield 2
dozen buns:

For the dough, you need:

Dissolve 1/2 yeast cake with sugar in warm water.
Immediately add baking powder and then the flour. The
dough will be firm and fairly dry. Knead on board for
20 minutes until dough is elastic and smooth. Place in
a mixing bowl, cover with a damp cloth and leave in a
dry warm draft-free place until dough doubles in bulk.
(about 2 1/2 – 3 hours). Punch down the dough and
knead 5 minutes more and it’s ready to be stuffed.

If you want Cha Siu Bow, you’ll need:

4 cups of finely diced barbecued pork 1/2 cup
dehydrated onion flakes

For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce
2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp
Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock

Soak the onion flakes in a cup with enough water to
cover flakes. Mix sauce ingredients in a small sauce
pan. Cook over medium high heat until sauce thickens.
Stir in diced pork and onion flakes. Chill for 3 – 4
hours.

If you want Dow Sah Bows, use a can of sweet red bean
paste.

Divide the filling (pork mixture or sweet bean paste)
into 24 portions. Divide dough into 24 balls. Slightly
flatten each ball then roll out into 4 inch discs,
leaving the center twice as thick as the side. Place 1
portion of the filling in the centre. Gather up the
sides around the filling, twist dough to seal. Place
on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draft-free place for
another hour.

You can cook them by steaming them 15 minutes. This
will give you a white bun.

You can also bake these. Preheat oven to 350. Brush
with a mixture of 1 beaten egg white, 1 tsp and 1/4
tsp sugar. Bake 20 – 25 minutes until golden brown.
Brush with melted butter. From “Dim Sum” by Rhoda Yee.

—–

Apple Butter and Cream Cheese Spread

Recipe By : Simply Scones/ Weiner p. 105
Serving Size : 12 Preparation Time :0:00
Categories : Zz- Passover (Xtras) Xtras

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup apple butter
1/4 teaspoon vanilla extract
dash cinnamon

Place the cream cheese, apple butter, vanilla and cinnamon in the
container of a food processor fitted with a metal blade.

Process for 20 seconds, or til just smooth, stopping to scrape down
the sides of the container, if necessary.

Scrape the spread into a small bowl. Cover and refrigerate til slightly firm.

– – – – – – – – – – – – – – – – – –

NOTES : makes about 2/3 cup…

Cajun Fettucine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked spinach fettuccine
1/4 lb Butter
1 tb Chopped garlic
1/4 c Chopped green onions
1/4 c Sliced mushrooms
1/2 c Diced tomatoes
1/2 c Diced andouille
1/2 c 50 count shrimp, peeled
-and deveined
1/2 c Lump crabmeat
1/2 c Cooked crawfish tails
1 oz Dry white wine
1 tb Lemon juice
1 c Heavy whipping cream
1/4 c Diced red bell pepper
1/4 lb Chipped cold butter
1 tb Chopped parsley
Salt and cracked black
-pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to
five minutes or until all vegetables are wilted. Add shrimp, crabmeat and
crawfish. Cook for an additional ten minutes. Deglaze pan with white wine
and lemon juice, and continue cooking until volume of liquid is reduced to
one half. Add heavy whipping cream and, stirring constantly, reduce until
cream is thick and of a sauce like consistency, approximately five minutes.
Add diced red bell pepper and chipped butter, two to three pats at a time,
swirling pan constantly over burner. Do not stir with a spoon, as butter
will break down and separate if hot spots develop in the pan. Continue
adding butter until all is incorporated. Remove from heat, add parsley and
season to taste using salt and pepper. Gently fold in cooked fettuccine and
serve. May be chilled and served as a cold pasta salad.

– – – – – – – – – – – – – – – – – –

Title: Jo Parodi’s Mushroom Artichoke Salad
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 4 servings

1 lb Mushrooms
2 pk Artichoke hearts
1/2 c Olive oil
3/4 c Tarragon vinegar
1 ts Salt
1/2 ts Pepper
1 tb Sugar
1 ea Garlic clove, minced
Romaine lettuce -=OR=-
Curly endive

Cook frozen artichoke hearts according to package directions; drain.
Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After
cooling about 5 minutes, pour over mushrooms and artichoke hearts.
Cover and marinate in the refrigerator about 24 hours. Drain and
serve on a bed of whatever greens you prefer.

Jo Parodi, “Ciao Lets Eat” Posted by Dorothy Hair

—–

Authentic New England Fish Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Slices fat salt pork (about 1 x 3-inch — (1/4-inch)
1 Piece )
1 Large onion — sliced
2 C. potatoes — diced
1 Lb. frozen haddock (or cod fillets) not
breaded
2 C. water
1 Qt. milk
salt and pepper to taste
2 Tbsp. butter

Cut salt pork into inch pieces, place in kettle simmer
slowly until fat is extracted, add slice onion. Saute until
wilted, add potatoes and water. Place frozen fish on top of
mixture in kettle. Cook slowly breaking up fish with fork as
it thaws. Add more water if necessary as it cooks, but keep to
a minimum. Cook until potatoes are soft, slightly mushy. Add
milk and seasoning, bring almost to a boil, add butter and
serve. (Fresh haddock or cod can not be found in the west).
Clam Chowder: Same as fish chowder, substituting liquid
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams. Serves 4.

– – – – – – – – – – – – – – – – – –

Title: Fresh Mushroom Bisque
Categories: Soups
Yield: 4 servings

3 tb Butter
1 lb Mushrooms – sliced
3 tb All-purpose flour
4 c Half and Half
1 Egg yolk – beaten to blend
2 tb Lemon juice
Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.

Serves 4.

Recipe from “Too Busy To Cook”, Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

MMMMM

Title: CHESTNUT BROTH WITH SOFT SPICES
Categories: Vegetarian, Soups
Yield: 2 servings

1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Coriander
1/4 ts Mace
3/4 pt Water
1/2 tb Passata
4 oz Chopped Chestnuts
1/4 pt Milk
Lemon Juice
Seasoning

1. Fry the chopped carrot, leek and celery in the
vegetable oil until they
start to colour, then stir in all the spices. Allow
the spices to cook
for a few seconds then add the water and passata.
Stir well. Add the
chestnuts, bring to the boil and cook until soft,
for around 20
minutes.

2. Add the milk and lemon juice and season to taste.
Puree. Return to the
pan, heat and then serve.

—–

Title: Cold Noodles
Categories: Chinese, Pasta
Yield: 2 servings

2 Bean curd; shredded
1/4 lb Bean sprouts
1 Carrot; shredded
1 Cucumber; shredded
3 Pieces of celery; shredded
1 lb Fresh noodles
1 tb Oil

—————————SAUCE—————————
3 tb Sesame paste
6 tb Soy sauce
1 tb Vinegar
1 pn Ginger root
1 ts Chili sauce
1 tb Sesame oil
2 tb Water
1 tb Crushed peanuts
1 pn Parsley

Put noodles into boiling water and cook until water
boils again. (Oriental Noodles for eating cold might
be subst. for fresh noodles) Then add 1/2 cup cold
water and cook until noodles are tender. Remove
noodles and flush with cold running water for 1
minute, then drain. Add 1 tablespoon oil into noodle.

Boil bean sprouts, shredded carrots, and shredded
celery briefly and then chill. Combine with noodles.

Mix Sauce ingredients thoroughly and pour over the top
of the noodles, sprinkle with crushed peanuts and
parsley.

—–