Title: Pizza on Rye
Categories: Pizza, Kids
Servings: 6

8 oz Tomato sauce
1/4 ts Basil
1/8 ts Oregano
5 Or 6 slices of rye toast
8 oz Sliced mozzarella cheese
Parmesan cheese

Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye
toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle
with Parmesan cheese and broil until bubbly. For variety, I top my pizza
with onions, pepperoni, and sometimes canned shrimp.

Randy Rigg

MMMMM

Title: JAN’S GERMAN APPLE CAKE – PJXG05A
Categories: Breads, Quickbreads, Fruits, Ethnic
Yield: 8 servings

1 c Sugar
1/2 c All-purpose flour
3/4 c Whole wheat flour
1/4 c Oat bran
3/4 ts Baking soda
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Allspice
2 Eggs
1 ts Vanilla
2 Granny smith apples; chop
1/2 c Golden raisins

Preheat oven to 350 deg. Spray loaf pan with Pam or
other veg. spray. In one small bowl; beat together
eggs, veg. oil and vanilla. Mix together all dry
ingredients in a large bowl. Add liquid ingredients to
dry and mix well. Fold in chopped apples, walnuts, and
raisins. Spoon into loaf pan until half full. Bake in
preheated oven for 50-60 mins. Check center with
toothpick to see if done. Remove and cool on wire
rack.

One of my dearest friends gave me this recipe. Judy
Garnett/pjxg05a Raleigh, NC

—–

Title: PEAR MINCEMEAT
Categories: Desserts
Yield: 5 servings

1 c Currants
1 c Sultana raisins
1/2 c Dried apricots, chopped
1 Lemon, juice grated rind
1 Orange, juice grated rind
1/2 c Brown sugar, lightly packed
2 ts Ground cinnamon
2 ts Ground nutmeg
1/2 ts Ground ginger
1 pn Pickling salt
4 1/2 lb Pears (10 large)
1 c Slivered blanched almonds
1/4 c Rum

In a large stainless steel or enamel saucepan, combine currants, raisins,
apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
ginger and salt.

Peel, core and chop pears to yield 10 cups. Stir into fruit mixture. Bring
to a boil; reduce heat. COVER and simmer 30 minutes, stirring
occasionally.

Fill boiling water canner with water. Place 5 clean pint mason jars in
canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing compound.

UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
minutes until very thick. Stir in almonds and rum; simmer 5 minutes
longer.

Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust head space to 1/2 inch. Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining mincemeat.

Cover canner; return water to a boil. Process 20 minutes at altitudes up
to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars.

Label and store in a cool, dark place.

Source: Bernardin Guide to Home Preserving revised Canada 1992. Shared but
not tested by Elizabeth Rodier Aug 93

—–

Vince’s Cornicopia Vegetable Soup

Recipe By : Restaurant recipe given to Bev Engelauf, friend of owners
Serving Size : 4 Preparation Time :0:07
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds marrow shanks
water
1/4 teaspoon hot pepper sauce
1/4 cup beef base, restaurant style
salt and pepper
1 cup chopped onions
2 medium carrots — chopped
3 stalks celery — chopped
2 medium potatoes — chopped
1/2 cup barley
1/2 cup tomato paste

~Beverly has known the Cuccia’s for years. Vicki graciously gave her the
recipe. It’s an all day soup, slow simmer, it needs skimming. You could
substitute meaty bones. Beef base is sold retail at quantity grocers and
membership stores. This recipe does not use instant barley.

– Put bones in soup kettle and cover with water. Bring to boil, cover and
reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco,
beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally.

– Strain broth and scrape any meat from bones. Put strained broth and bits
of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring
to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
Add tomato paste and simmer another 15 minutes.

(Press Enterprise – 9 May 1996)

– – – – – – – – – – – – – – – – – –

Title: Pretzels for the Breadmaker
Categories: Machine, Kids
Yield: 18 servings

-ELAINE RADIS BGMB90B
-DONNA GERMAN

MMMMM————————–PRETZELS——————————-
2 1/2 ts Yeast
4 c Flour
2/3 ts Salt
1 1/3 tb Sugar
2 1/2 tb Margarine; or butter
1 1/3 c -Water

MMMMM———————-WATER FOR ‘BATH—————————
4 c -water; at a simmer
5 ts Baking soda

Add into the bread machine in this order. Set on manual.

FORMING: Cut dough into short strips, roll into ropes and shape into
pretzels. Cover with a tea towel and let rise for 45 minutes.

BATH: In a cast iron or OTHER NONALUMINUM pan, bring almost to a boil
4 cups of water and 5 teaspoons of baking soda. Gently place (by hand
or using slotted spoon) the pretzels into the water for approximately
15 seconds on each side turning once. Do NOT let water come to a
boil. Remove pretzels and place on a greased baking sheet. Sprinkle
with coarse salt (kosher). Bake at 475 for 12 minutes.

NOTE: In my oven it took only about 10 minutes so watch carefully. Do
NOT make the strips too fat; they really puff up. If you are on a
salt-free diet use sesame, poppy, garlic; whatever you like on the
outside…the WHOLE family, both upstairs and downstairs loved them
and the DAK did all the hard work.

* If you use a machine that needs the water first add ingredients in
reverse order.

FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and Grandma Elaine’s
kitchen.

MMMMM

Maple Cherry Syrup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Maple syrup
1 c Sugar, brown — packed
1/2 c Honey
2 ea Orange — juiced w/1tsp. peel
2 ea Lemon — juiced w/1tsp. peel
2 tb Butter/margarine
1 t Cinnamon, ground
1 c Cherries, tart, dried
-chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium
saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10
minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

– – – – – – – – – – – – – – – – – –

Title: Escarole, Beans, and Pork Ribs Soup
Categories: Soups, Pork, Beans, Italian
Yield: 8 Servings

2 lb Pork ribs, country style
1 T Olive oil
1 lg Onion, chopped
2 qt Chicken broth
2 T Tomato paste
Salt pepper
Garlic powder
Red pepper
2 lb Escarole
30 oz Cannellini beans

Use a large pot, coat with olive oil and lightly brown pork ribs. Add
chopped onions; saute together. Add broth, tomato paste, and
seasonings to taste; cook for one hour. Wash and cut escarole in
large pieces; cook for 3 minutes in boiling water; drain but reserve
liquid. Add escarole and beans to rib/broth mixture. If extra liquid
is needed to maintain souplike consistency, add from reserved liquid;
stir together; simmer for a few minutes to allow flavors to mingle.

Serve with hot Italian Bread.

MMMMM

Title: SZECHUAN CASHEW CHICKEN
Categories: Poultry, Chinese
Yield: 4 servings

2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 ts Cornstarch
1 ts Thin soy sauce
1/4 ts White pepper
1 Green bell pepper
1 cn (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tb Cornstarch
1 tb Cold water
1 tb Thin soy sauce
2 tb Peanut oil
1 c Raw cashews
1/4 ts Salt
2 tb Peanut oil
1 ts Ginger root chopped fine
1 tb Hoisin sauce
2 ts Chili paste
1/4 c Chicken broth
2 tb Green onion tops, chopped
1 Egg

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and
white pepper in bowl and stir in chicken. Marinate in
refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut
bamboo shoots into 3/4 inch lengths. Mix cornstarch,
water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add
cashews, stir fry 1 minute or until light brown.
Remove drain on paper, sprinkle w. salt. Add chicken
to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion
ginger; stir fry until ginger is light brown. Return
chicken to wok, stir; add bell pepper, stir, add
bamboo shoots, stir. Add Hoisin sauce chili paste;
stir 1 minute. Add chicken broth and bring to boil.
Add cornstarch, water, soy sauce mixture; cook
stirring about 20 seconds or until thickened. Return
cashews, stir and add green onions.

Serves 4 as part of meal.

—–

Title: Hungry Jack Biscuit Bear Claws
Categories: Cookies
Yield: 10 servings

4 oz Cream cheese, softened
1/4 c Orange marmalade
1/4 c Raisins
2 (12-oz)cans Hungry Jack
Refrigerated Buttermilk
Flaky Biscuits
TOPPING:
1/4 c Sliced almonds
2 T Sugar
1/4 c Orange juice

Heat oven to 375. Grease a large cookie sheet. In small bowl, combine
cream cheese, marmalade and raisins; blend well. Separate dough into
20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the
biscuits; top with remaining biscuits. Press edges with fork to seal;
cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit
to resemble a bear claw.

In small bowl, combine almonds and sugar. Dip top of each biscuit in
orange juice;sprinkle with almond mixture. Place biscuits on greased
cookie sheet. Bake at 375 for 15 to 20 minutes or until golden brown.
Cool 1 minute,remove from cookie sheet. Cool 10 minutes before
serving. Store in refrigerator. Makes 10 bear claws.

MMMMM

Quinoa Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains Vegetarian
Want To Try Desserts
Eat-Lf Mailing List Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
rinse:
1 Cup quinoa
simmer in:
2 Cups Water — For Abt 20 Min Or
until all water is absorbed.
Add:
3 Cups apple juice
1/2 Cup Dates — Dried, Packed
1 Cup dried apples — chop, or sub any
dried fruit
1/2 Cup dried apricots — chop, or 1 – 2
fresh peaches or nectarines, chop
1 Teaspoon cinnamon — (1 to 2)

Bring to a simmer, cook and stir for about 10 minutes.
Chill.

Experiment with other flavors of juice and other dried/fresh fruits.
I made this up, it makes a lot, you could halve the recipe if it is too
much for your family. It is a delicious sweet way to add alternative
grains to your diet.

>From: jrg14@cornell.edu (Jan Gordon)
From FF mailing list

– – – – – – – – – – – – – – – – – –

NOTES : Cal 268.1
Fat 2g
Carb 61.6g
Fiber 4.2g
Protein 4.7g
Sodium 26mg
CFF 6.2%