Berry Trifle

Recipe By : Unknown
Serving Size : 12 Preparation Time :0:10
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c water — boiling
6 ozs raspberry gelatin powder
2 c cold water
2 c bananas — sliced
21 ozs blueberry pie filling
1/2 angel food cake — cut into 1″ cubes
1/2 c orange juice
5 1/8 ozs fat-free vanilla pudding
2 1/2 c skim milk
1 c Cool Whip Lite® — thawed
blueberries — for garnish
raspberries — for garnish

In a mixing bowl, combine boiling water and gelatin; stir until gelatin
dissolves, 2 minutes. Add cold water, stirring until slightly thickened.
Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a
13 x 9″ pan. Drizzle orange juice over cake cubes, and toss well. Spoon
gelatin mixture over the cake cubes and cover. Chill 30 minutes in the
freezer. Meanwhile, prepare vanilla pudding according to package
directions, using 2 1/2 cups of skim milk. Fold whipped topping into the
vanilla pudding, and spread over gelatin mixture.

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Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g
Carbohydrate; 1mg Cholesterol; 242mg Sodium

Serving Ideas : Cover and chill until ready to serve.

NOTES : When ready to serve, garnish with blueberries and raspberries.

Title: SIMPLE CHOP SUEY
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 sm Onion, sliced
2 ea Carrots, julienned
8 oz Can bamboo shoots
12 oz Can bean sprouts
1 tb Sunflower oil
1 sm Garlic clove, crushed
3 tb Soy sauce

Drain the bamboo sprouts. Remove as many of the
green pods as possible. Heat the oil in a wok crush
the garlic into it. Add the onion carrots. Stir
fry for a few minutes or until the onion has softened
slightly. Stir in the bamboo shoots cook for a
minute. Add the bean sprouts cok for another
minute. Add soy sauce. Serve immediately.

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Title: Kolaches
Categories: Cookies
Yield: 5 servings

1 c Butter
1 c Chopped dried apricots
2 c Flour
2 tb Butter
1 c Fruit filling (see below)
1 c Creamed cottage cheese
1 c Crushed pineapple; (9 oz
-can)
1/4 ts Salt
1 tb Cornstarch
—–pineapple filling—–
1/3 c Sugar
—–apricot filling—–
1/4 c Sugar
1/8 ts Cinnamon

These are very simple, but you will find NO better cookie anywhere! On the
down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork an d a strong arm will do in a pinch.
Mix ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut
into 2 or 3 inch squares, and place filling or preserves in center of
square. Bring corners over filling and seal together. Bake at 350 – 25 to
30 minutes. Remove and dust with powdered sugar. Pineapple Filling:
Combine ingredients in sauce pan, cook stirring constantly until
thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and
simmer 10 minutes more. Remove from heat and add butter and cinnamon.
Cool.

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CROCKPOT MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
1/4 c Chopped green pepper
10 1/2 oz Can beef consomme
1 1/4 oz Pkg. Taco seasoning mix

In a large skillet or crock-pot with browning unit, brown short ribs;
pour off excess fat. Mix beef consomme with dry taco mix; add green
pepper. In crock-pot pour sauce over the ribs. Cover and cook on low
for 6 to 8 hours. Makes 5-6 servings…..

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Title: CRUMB-TOPPED BAKED FRENCH TOAST *** (GNVN56A)
Categories: Brunch, Dairy, Party, Breads
Yield: 4 servings

2 Eggs, well beaten
1/2 ts Salt.
1/2 c Milk
1/2 ts Vanilla
6 Slices “Texas Toast”*
1 c Corn flake crumbs
1/4 c Butter, melted

———————-CINNAMON SYRUP———————-
1 1/3 c Sugar
1/3 c Water
2/3 c White corn syrup
1 ts Cinnamon
5 oz Can evap. milk
1/2 ts Almond flavoring
1 tb Butter

Here’s one that I got from Country Woman magazine in
the spring of 1989. I have made it so many times for
company and it is absolutely fail-proof and
DELICIOUS!! * Or other thick-sliced bread. Combine
eggs, milk, salt and vanilla; mix well. Dip bread
slices into egg mixture; coat both sides with crumbs.
Place on well-greased cookie sheet. Drizzle melted
butter over crumb -coated bread. Bake at 450 for 10
minutes. To make syrup, combine sugar, water, corn
syrup and cinnamon in saucepan. Bring to boil; cook 2
minutes. Remove from heat; add milk, flavoring and
butter. Serve syrup warm with toast. Yield: 4
Servings. Serve with Canadian bacon, bacon or sausage
as desired. Note: I always had to double this recipe
after the first time as my family would not stop at 1
1/2 pcs. And they insisted that I make it when their
friends came over. Beverly in NC FROM: BEVERLY REPKA
(GNVN56A) Converted by MMCONV vers. 1.00

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Tantallon Cakes (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Scottish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Flour
4 oz Cornflour or rice flour
4 oz Butter
4 oz Caster sugar
pn Bicarbonate ssoda
1 t Level grated lemon rind
2 Eggs, beaten
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease a baking sheet.
Cream the butter and sugar together in a bowl. Add the
sifted flours, bicarbonate of soda, lemon rind and the
beaten eggs in small amounts, ensuring that the
mixture is . well combined each time. Turn out the
dough on to a floured surface, knead gently and roll
out to 1/2 inch thickness. Cut into rounds with a 2
1/2 inch pastry cutter. Transfer to the baking sheet
and bake fro 20-25 minutes until light golden in
colour. Cool on a wire rack and dust with icing sugar.

From the booklet Scottish Teatime Recipes

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Title: Peanut Butter Marshmallow Cups
Categories: Candies
Yield: 1 servings

1 1/2 c Peanut butter; smooth or
-crunchy
5 oz Semisweet chocolate; 5 sq
-chopped
2 tb Butter
1 pk Marshamallows; miniature

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter,
chocolate and butter over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Fold in marshmallows. Spoon into baking
cups; chill. MAKES ABOUT 24 CUPS

SOURCE: “After School Treats” pamphlet from Kraft General Foods Canada
posted by Anne MacLellan

MMMMM

Title: KASHA KNISHES
Categories: Side dish, Appetizers, Jewish
Yield: 8 servings

-ELAINE RADIS BGMB90B

—————————DOUGH—————————
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Egg; lightly beaten

————————–FILLING————————–
1 Egg; lightly beaten
1 c Kasha; whole roasted (
1 1/2 c Chicken broth
1 lg Lg Onion; small dice
5 tb Schmaltz
Salt pepper; to taste
3 Egg; lightly beaten

PREHEAT OVEN TO 400 degrees F.

Place the flour, baking powder, and salt in a large
bowl; mix well. Make a well in the center and add the
oil, ice water, and eggs. Mix with a spoon,
incorporating the wet and dry ingredients to make a
smooth dough. Turn out onto a board and knead for 2
minutes. Place the dough in a bowl, cover with a damp
towel and let stand at room temp. for 30 minutes.

On a lightly floured surface, divide the dough into 4
balls. Slightly flatten each ball to make a disc
shape. Divide each disc into 4 equal balls. Cover with
a damp towel and let sit at room temp. for 10 to 15
minutes. Roll each ball out into a circle about 3 1/2
in. in diam. Cover the dough circles with a damp towel
until ready to fill.

In a bowl combine 1 beaten egg and the kasha, stirring
to coat each grain with the egg. Heat a large
non-stick saute pan over high heat. When the pan is
hot, add the grain and cook, stirring constantly, over
moderate heat for 4 to 5 minutes, or until the kasha
kernels are separate and smell nutty. Add the chicken
broth and bring to a boil. Reduce the heat and cook,
covered, for about 20-25 min. or until liquid has
evaporated and the grains are tender but chewy. Cool
at room temp. Meanwhile, saute the onion in the
chicken fat over high heat for 15 minutes, stirring
frequently, until soft. Add to the kasha and season
with salt and pepper. Add the 3 eggs and mix well.

Place 2 rounded T. filling in center of each circle.
Pull the edges up around filling, completely enclosing
it and pinching the dough to form a tight package.
Turn the packages over, place seam side down on a
lightly greased baking sheet, and brush the surface
with an egg wash (1 egg beaten with 1 T. water). Bake
for 25 to 30 minutes, or until light golden brown.
Serve hot.

SOURCE: LOVE AND KNISHES; Sara Kasen; 1956

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Title: DRIED FIG APRICOT STUFFING
Categories: Stuffing
Yield: 3 Cups

5 c Country-style bread
1 tb Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 tb Minced fresh rosemary
4 tb Minced fresh thyme
1 1/4 ts Salt
1 tb Cracked black pepper

* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au
levain, Italian slipper bread or any combination of country- style
bread, or leftovers from homemade bread

Resinous fresh herbs, garlic and onion, plus intensely sweet fruits
and country bread, make a sweetly savory stuffing.

Put the bread in a large bowl and set aside.

Melt the butter in a small saucepan. Add the onions and garlic and
saute until translucent, about 3 or 4 minutes. Add the boiling water
and pour the mixture over the bread. Turn the pieces to make sure
they all get soaked. Let stand for 10 to 15 minutes, or until the
bread is cool enough to handle and the water has been absorbed.
Squeeze the bread in your hands, further breaking it down, until you
form a thick paste. Add the fruits, herbs, salt and pepper and
continue squeezing to incorporate them into the paste.

Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12-
to 14-pound turkey.

The San Francisco Chronicle, November 15, 1995

MMMMM

Apricot Mini-Chip Sweeties

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 30 Preparation Time :0:20
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg (6 Oz) Apricots, Dried — chopped
3/4 C Pecans — chopped
3/4 C Semisweet Chocolate Chips, Miniature
1/2 C Powdered Sugar
1 Tbsp Flour
1 Egg White

1. Preheat oven to 350°F. In a medium bowl, combine apricots, nuts,
chocolate chips, powdered sugar and flour. Mix well with a fork. Stir in
unbeaten egg white, mixing thoroughly.
2. Drop mixture by teaspoonfuls (it may be necessary to press mixture
together with fingers) 1 1/2 inches apart on well-greased foil-lined
cookie sheets. Bake 10 to 12 mins. Watch carefully to avoid overbaking
bottom of sweets.
3. Let cool 5 mins on pan, then carefully loosen using spatula and
transfer to racks to cool completely.

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