ALMOND DUMPLINGS (FOR SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, separated
Salt pepper
1/2 ts Chopped parsley
6 Minced almonds
1/2 ts Baking powder

Flour

Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, enough flour to make a VERY
stiff batter. Add beaten egg whites. Test a
teaspoonful in boiling water – if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10
minutes before serving. This is from The Settlement
Cookbook.

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Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

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WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

Title: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

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Title: California Quesadillas
Categories: Appetizers, Vegetarian
Yield: 4 servings

4 ea 8-inch flour tortillas
Butter; melted
1 Pear, firm, ripe
— (peeled, cored and diced)
8 oz Brie
— shredded or thinly sliced
1/4 c Chopped Calif. dried figs

Brush one side of tortilla lightly with butter. Place buttered side down
on baking sheet. Place diced pear, Brie and figs on bottom half of each
tortilla. Fold in half. Bake at 350 degrees for 10 minutes, until cheese
is melted, or heat on medium-hot griddle until golden brown. Cut each
quesadilla into three wedges.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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SWEDISH RYE BREAD #2

Recipe By : Bread Machine Ckbk, Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Medium size loaf:
7 ounces water — (1 cup less 2T)
1/4 cup Honey
1 tablespoon Butter
1 1/2 teaspoons Salt
2 teaspoons Caraway Seed
1/2 teaspoon orange peel — grated
1 cup Rye Flour
1 1/2 cups Bread Flour
1 1/2 teaspoons Yeast

use basic cycle

Hope these are what you’re looking for.
Another suggestion is if you happen to have an old recipe
for making Swedish Limpa by hand, I’m sure Linda Rehberg co-author
of Bread Machine Magic will be happy to convert it to a bread machine
recipe for you. She and her partner Lois Conway are both so nice,
I’m sure if you have any abm problems, either would be happy to help.

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving: 1493 Calories; 18g Fat (10% calories from fat); 38g Protein;
303g Carbohydrate; 31mg Cholesterol; 3334mg Sodium

BANANA MANGO CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles Relishes
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cider vinegar
3/4 c Firmly packed brown sugar
2 ts Madras curry powder
1 t Ground black pepper
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/8 ts Ground red pepper
1/4 ts Minced garlic
6 md Bananas, sliced, divided
1 Jar mango slices, divided
1/4 c Raisins

1. Combine vinegar, sugar, curry powder, all three
peppers, salt, cinnamon and minced garlic in a 4-quart
non-reactive saucepan. Heat to simmer, stirring, and
cook for 1 minute.

2. Peel 4 bananas, slice and add to saucepan. Add 1
cup diced mangos. Heat fruit mixture and simmer,
uncovered, 10 minutes, stirring occasionally until
mixture thickens.

3. Slice and add remaining bananas to chutney. Add
remaining diced mangos and raisins. Stir to mix well,
remove from heat, cover and let stand 30 minutes.

4. Serve hot or cold with curries or as a condiment
with meat, fish or poultry dishes.

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Title: FRENCH FUDGE
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk;
2 tb Cornstarch;
1 tb Liquid sugar replacement;
1/2 c Chocolate chips;
3 oz Cream cheese; softened
1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand

MMMMM

Title: SPINACH DIP #3
Categories: Dips
Yield: 1 servings

1 pk (10-oz) frozen chopped
Spinach thawed and drained
1 1/2 c Sour cream
1 c Reduced calorie mayonnaise
1 pk (1.4-oz) vegetable soup and
Recipe mix
1 cn (8-oz) water chestnuts
Drained and chopped opt.
3 Chopped green onions

Stir all ingredients until well mixed. Cover; chill.

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