Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
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2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

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Title: MINT JULEP SYRUP
Categories: Condiments
Yield: 6 servings

1 lb Sugar granulated
6 c Soda water
1 1/4 oz Pure lime juice concentrate
8 1/2 oz Lemonade concentrate
3/4 c Creme de Menthe topping

Combine sugar and water in a 3-quart sauce pan. Stir until sugar is
dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
topping and mix well. Stir well and bring to just below the boiling
point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add
at ratio of 1 part syrup to 5 parts chilled water.

Yield: 2 quarts.

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Title: TURKEY STOCK
Categories: Christmas, Poultry, Soups
Yield: 12 servings

Turkey giblets+neck wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt

1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

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Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal 999
Servings: 1

1/3 c Evaporated Skim Milk 1/2 t Unfavoured Gelatin
1 T Cold water 1 T Sugar
1/2 t Vanilla Extract 1 t Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and beat
until stiff. Add sugar, vanilla and lemon juice. Use immediately, or
beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal.

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Title: CHICKEN AND CASHEWS
Categories: Chinese, Chicken
Yield: 6 servings

1 ts Chicken bouillon granules
3/4 c Hot water 3/4 c. carrots,
-cut diagonally
1 tb Cornstarch 1/2 onion, cut
-into 1 inch pieces
1 tb Soy sauce 1 6 oz. package
-frozen peapods
1/4 c Cold water 1 jar sliced
-mushrooms
2 tb Oil 1/3 c. whole cashews
2 Whole chicken breasts, boned
-and cubed
Hot cooked rice

Dissolve granules in hot water. Stir cornstarch and
soy sauce into cold water; set both mixtures aside.
Stir fry chicken in oil till opaque. Add carrots and
onion, stir fry 1 minute. Add bouillon, cover.
Simmer over medium heat 3-4 minutes. Add pea pods,
mushrooms and soy sauce mixture. Stir fry till it
thickens. Stir in cashews. Serve over hot rice.

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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

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Homemade Sloppy Joe Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt — or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine all ingredients in a small bowl until evenly distributed. Spoon mi
xture onto a 6″ square of aluminum foil and fold to make an airtight packet
=2E Label with date and contents. Store in a cool, dry place. Use within
6 months.

Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe Seasoning Mix.=

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Title: SZECHUAN NOODLE SALAD IN PEANUT SAUCE #1
Categories: Chinese, Salads
Yield: 6 servings

1 1/2 tb Minced gingerroot
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock
NOODLES:
1 lb Fettuccine
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccine until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

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