Apricot Burritos

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8oz pkg dried apricots — cut in pieces
1 cup water
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
20 6 inch tortillas

Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or until fruit
is tender and mixture thickened. Place 1 tablespoon of mixture on one edge of
tortilla. Roll up. Fry in hot oil until golden brown, turning once. Drain.
Serve hot or cold.

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Per serving: 150 Calories; 3g Fat (15% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

PORTUGAL: PIRI-PIRI SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.

Ready made piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE”
by Michael Bateman, Caroline Conran Oliver Gillie.
Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

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last night I made the best cookies with a minimal amount of fat. No
added fat, just whatever naturally occurs in oatmeal. So here it
goes….

Applesauce Oatmeal Drops
1/4 c brown sugar 1 tsp baking powder
1/4 c white sugar 1/2 tsp salt
3/4 c natural unsweetened applesauce 1 c rolled oats
1 c sifted all purpose flour 1/2 c seedless raisins

Mix sugars and add applesauce. Sift together dry ingrediants and stir
in. Add oats and raisins. Drop by spoonfuls onto lightly greased
cookie sheet. Bake at 375 degrees about 10 minutes.

Note: I left out the raisins because I don’t care for them. Also, I
added 1/2 tsp of cinnamon. The next time I make these I may cut back
on the sugar because they are rather sweet. These cookies were nice
and fluffy (for a fat-less cookie) and remind me of muffins. These
are so quick and easy to make, I just love them! I hope everyone
enjoys them.

MENDOSA LASAGNA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese
Casseroles Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – hot
1 medium Onion — chopped
1 medium Green pepper — chopped
28 ounces Can tomatoes — diced
1 tablespoon Chili powder
2 teaspoons Worcestershire sauce
2 cups Ricotta cheese – smooth
2 cups Cheddar cheese — shredded
2 tablespoons Pickled jalapenos — chopped
6 Tortillas

Remove casings from sausage and crumble meat. In large skillet, brown
sausages with onion and green pepper 5 minutes. Drain fats. Stir in
tomatoes, chili powder and Worcestershire sauce. Simmer 5 minutes. In bowl,=
combine ricotta, 1 1/2 cups Cheddar cheese and jalapeno peppers. In
13x9x2-inch (33x23x5cm) baking dish, spread a thin layer of tomato sauce.
Top with 2 tortillas, a layer of sauce and half the cheese mixture. Repeat
layers. Top with 2 tortillas, remaining sauce and 1/2 cup Cheddar cheese.
Bake at 350F (180C) for 30 minutes or until bubbling. Let stand 5 minutes
before serving.

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Slice Bake Oatmeal Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup nuts — chopped
1 cup raisins — * see note

*can use up to 2 cups.

Cut four 14"x12″ pieces of waxed paper or plastic wrap. Cream butter or
margarine and sugars in a large bowl until smooth. Beat in eggs and vanilla
until light and fluffy. In a medium bowl, combine dry ingredients. Stir flour
mixture into egg mixture until blended. Stir in nuts and raisins.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
each roll in 1 piece of waxed paper or plastic wrap. Place in a freezer
container with a tight-fitting lid or wrap airtight in a piece of foil. Label
and date. Store in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough roll. Preheat oven to 375F. Lightly grease baking sheets;
set aside. Cut dough into slices or chunks. Place dough about 1 inch apart on
prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and
centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies
and cool on wire racks.

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Title: SPICY APPLESAUCE BREAD
Categories: Breads, Fruits, Nuts
Yield: 6 servings

1 c Raisins
1 c Applesauce
1 t Baking soda
1/8 t Cloves; ground
1 c Sugar
1 t Vanilla
1/2 c Water
1 1/2 c Unbleached flour; sifted
1/2 t Cinnamon; ground
1/2 c Butter or regular margarine
1 ea Egg; lg
1/2 c Walnuts; chopped

Combine the raisins and water in a small saucepan. Bring the mixture to a
boil then reduce the heat and simmer, covered, for 1 minute. Remove from
the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,
baking soda, and spices together into a small bowl and set aside. Cream the
butter and sugar in a mixing bowl until light and fluffy, using an electric
mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients
alternately with the applesauce mixture, into the creamed mixture, beating
well after each addition. Stir in the walnuts. Turn the mixture into a
greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
out clean when inserted in the center of the loaf. Cool in the pan for 10
minutes before turning out on a wire rack to finish cooling.

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Title: HUNAN STYLE SALMON CHILI
Categories: Chili, Salmon, Chinese
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 tb Soy sauce
1 tb Chinese oyster sauce
2 ts Oriental chili paste
2 ts Tomato paste
1 c Clam juice
3 tb Cornstarch
1/4 ts Sugar
1 lb Salmonfilet,boned,skined
Cubed
2 tb Chili powder
1/4 c Peanut oil
1/2 Lemon,for juice
2 Scallions,chopped
2 cl Garlic,minced
1 Inch ginger root minced
1/2 c Pumpkin seeds,toasted
4 c Hot cooked rice

———————-IRWIN E.SOLOMON———————-

In a bowl,whisk together the soy sauce,oyster
sauce,chili paste,tomato paste,clam juice,2 tsp.of the
cornstarch,the sugar,and lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed
with the chili powder.Heat a large wok until
smoking.Add the peanut oil and gently stir fry the
salmon,in 2 batches,until its surface is lightly
browned and crisp,about 2 minutes.Remove the salmon
with a slotted spoon to a strainer or colander to
drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir
fry 10 seconds.Return the salmon,add the reserved
liquid and simmer until lightly thickened.Toss in the
pumpkin seeds.Serve over rice.Makes 4 servings…

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Title: SOUP NOODLES WITH CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

2 Nests shrimp-flavored
-noodles
4 Qt. salted water
1/2 c Lily flowers, soaked
1 Green onion, slivered
1 c Napa cabbage, shredded
1 c Steamed chicken breast,
-cooled shredded
3 c Chicken broth
2 tb White rice vinegar
1 ts Sugar
1/2 ts Salt
1 tb Peanut oil

A noodle dish for the winter months.

Preparation: Cut hard tips off soaked lily flowers;
cut in half. Wash noodles, then boil until tender –
about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt
sugar. Add vinegar just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to
smoke, add onions, stir-fry until fragrant. Add
vegetables; stir-fry for 1 minute. Put onto noodles;
top with chicken; add soup, and serve.

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BASIC ENGLISH MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YEAST-FLOUR MIXTURE—–
2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast
—–LIQUID MIXTURE—–
1 3/4 c Milk
1/4 c Water
1 tb Butter
—–REMAINING INGREDS—–
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal

Yeast-flour Mixture: In large bowl of mixer stir
together 2 c flour, the sugar, salt and dry yeast; set
aside.

Liquid Mixture: Heat milk, water and butter until very
warm (120 to 130 degrees F). Add gradually to
yeast-flour mixture and beat at medium speed 2
minutes. Add egg and 1 c flour; beat at high speed 2
minutes. Stir in just enough remaining flour to make
a soft dough. Knead on lightly floured surface until
smooth and elastic, adding more remaining flour if
dough is sticky. Cover with plastic wrap and let rise
in warm, draft-free place until double, about one
hour. Punch down. Cover and let rise again until
double, about 45 minutes. Punch down. On lightly
floured surface roll out 1/2 inch thick. With a 3 1/4
inch round cutter cut out muffins. Sprinkle cookie
sheets lightly with cornmeal. Add muffins, about 1
inch apart. Sprinkle with additional cornmeal. Cover;
let rise until double, about 45 minutes. Heat lightly
greased griddle or heavy skillet. With wide spatula
carefully remove muffins (do not compress or puncture
or they will collapse) to griddle. Bake over very low
heat 8 to 10 minutes on each side until light brown.
(Muffins should sound hollow when tapped) Cool on
racks. To serve, split with fork tines; toast.

VARIATIONS – ONION: Add 1 envelope onion soup mix and
3 T nonfat dry milk to yeast-flour mixture and
decrease salt to 1 t. Increase butter to 2 T.
Substitute 1 3/4 c water for the milk in liquid
mixture (total 2 c water).

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Title: Almond Crecents
Categories: German, Cookies
Yield: 8 servings

1 c Butter or margarine 3/4 c Sugar
1 ts Vanilla extract 1 1/2 ts Almond extract
2 1/2 c Flour; unbleached 1 c Almonds; ground
1 x Confectioners’ sugar

Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crecents in confectioners’ sugar. Cool on racks and store in a tightly
sealed container. Makes 3 dozen cookies.

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