From Paul Prudhomme’s book “Fork in the Road”.

Additional comments at the end.

Chickpea Snacks (Takes 2-3 days)

Ingredients for the seasoning mix
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon turmeric
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne

Combine all of the above in a small bowl.

Other ingredients
1 packet artificial sweetner (1-gram)
1/2 pound dried chickpeas
5 cups water
1 cup apple juice
1 cup vegetable stock

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener
and set aside.

Place the chickpeas and water in a container, add the rest of the UNsweetened
seasoning mix, and soak overnight in the refrigerator. The peas will be more
than double in volume, so make sure the pot is big enough to hold them.

The next day:
Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high
heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook
until peas are just tender, 40 minutes. Remove from heat, drain peas in
colander, rinse well, and drain.

Sprinkle peas evenly with reserved sweetened seasoning mix.

Now you can cook them one of two ways.
1. Use a food dehydrator. Spread evenly around the trays and dehydrate
until peas are dry and crunchy, about 20-22 hours.
2. Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150
degrees until dry and crunchy, about 20-22 hours.

COMMENTS:
I didn’t have white pepper so used 1 teaspoon black pepper total.
I tried this recipe both with and without the artificial sweetner and it’s
better *with* it. Regular sugar doesn’t work at all.
Did not have a dehydrator, dryed them in the oven. It took 15 hours one
time, 20 hours another. Must have been the number of times I opened the oven
door. You have to move the pans from one shelf to another and turn them
every couple of hours or they won’t dry evenly. I did not stir the peas.

Title: CHICKEN PEA PODS
Categories: Poultry, Chinese
Yield: 4 servings

1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

—————————SAUCE—————————
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts Sugar

Mix Chicken, Cornstarch, Soy Sauce Sherry. in
Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic
Ginger. Add Chicken Stir Fry Until No Longer
Pink. Remove. in Remaining Oil, Stir Fry Carrots
Celery 1 Min. Add Green Onions Stir Fry 30 Seconds.
Add Water Chestnuts Pea Pods. Stir Sauce Add To
Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan Heat Through.
Sauce: Mix ingredients over medium heat in small
saucepan. Pour over chicken.

—–

Tiramisu – Italian Coffee Trifle

Recipe By : Jason McDonald
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz (1 cup) Semisweet chocolate — finely chopped

Ingredient notes: Orange liqueur or extra strong coffee may be used in
place of Marsala wine. Cream cheese may be used in place of mascaroine
cheese. Orange liqueur or orange juice may be used in place of brandy.
Ladyfingers should be approx 4×1-inch size. Plain cookies or cake may be
used in place of ladyfingers. 1. Make the filling by beating egg yolks with
sugar until light. Beat in Marsala. Cook gently in a double boiler or in a
stainless steel or glass bowl set over a pot of simmering water. Cook
gently, stirring constantly, until thickened. Cool. 2. Beat mascarpone
cheese until smooth and then slowly beat in cooled custard. 3. Whip cream
until light. Gently fold into cheese mixture. Reserve. 4. Combine coffee
with brandy. Reserve. 5. Line an 8-inch baking dish or trifle bowl with
ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up
extras and fit into spaces.) Drizzle with half of the coffee mixture.
Spread half the filling over. Sprinkle with half the chocolate. Repeat
layers starting with ladyfingers, drizzling with remaining coffee,
spreading remaining filling over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving. Tiramisu can be frozen
for up to one month.

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Title: Spicy Tomato Cocktail
Categories: Diabetic, Beverages, Vegetables
Yield: 8 servings

1 Cucumber; 1 ds Tabasco sauce;
6 c Tomato juice; canned 1 ts Worcestershire sauce;
3 Green onions; chopped 1 tb Prepared horseradish;
2 tb Lemon; juice

Peel and grate the cucumber. Z YOt to the tomato juice with the
remaining ingredients. Cover and refrigerate for 2 hours or
overnight. Strain before serving.

1 cup serving – 38 calories, 2 vegetable exchanges 9 grams
carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg
potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93

MMMMM

Title: CREME DE MENTHE PIE
Categories: Pies, Desserts, Microwave
Yield: 8 servings

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 c Miniature marshmallows
1/2 c Milk or light cream
3 T White crŠme de cocoa
3 T Green crŠme de menthe
1 c Chilled heavy cream, whipped
Chocolate curls

1. In a 9-inch, heat-resistant, non-metallic pie pan, melt butter
in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling.
6. In a large, heat-resistant, non-metallic bowl, combine marsh- mallows
and
milk.
7. Heat, uncovered, in Microwave Oven 2 minutes or until marshmallows begin
to puff. Stir to blend. If not completely melted, return to Microwave Oven
for an additional 10 to 15 seconds.
8. Stir in crŠme de cocoa and crŠme de menthe.
9. Chill until thickened but not set, about 20 minutes.
10. Fold in whipped cream.
11. Pour mixture into crust.
12. Refrigerate at least 4 hours.
13. Serve garnished with chocolate curls.

—–

QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

—–

Garlic Cloves Braised in Cream

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bulb garlic cloves — peeled
1 tablespoon butter
dash salt
1/2 cup heavy cream

Simmer a head of peeled garlic cloves in a small saucepan with a tablespoon of
butter and a sprinkling of salt and pepper for 10 to 15 minutes, until very
tender and colored no more than a buttery yellow. Pour in 1/2 cup of heavy
cream and simmer again over low heat for 5 minutes or so. Mash the garlic into
the cream with a fork, and use in mashed potatoes, sauces, and soups.

– – – – – – – – – – – – – – – – – –

Per serving: 515 Calories; 55g Fat (95% calories from fat); 3g Protein; 4g
Carbohydrate; 194mg Cholesterol; 161mg Sodium

NOTES : To peel lots of garlic cloves. Put cloves in boiling water for 30
seconds, then plunge into ice water. the skins will slid off

Title: TARTE TATIN
Categories: Desserts
Yield: 6 servings

————————–PASTRY————————–
1 c All-purpose flour
1 tb Sugar
1 Stick ( 8 tbsp ) cold,
-unsalted butter, cut into
-1″ pieces
3 tb Ice water

————————–FILLING————————–
2 tb Unsalted butter
1/2 c Sugar
2 lb Granny Smith apples, peeled,
-cored, and cut into 1/8ths

Pastry Dough

1. Make the pastry dough: in a food processor, pulse
the flour and sugar together to combine. Add the
butter and pulse until coarse crumbs form. Add the
water, 1 tbsp at a time, pulsing just until the dough
comes together. Transfer the dough to a lightly
floured surface and gather it into a ball. Pat into a
disk, wrap tightly in plastic wrap and refrigerate
until chilled, at least 20 minutes.

2. On a lightly floured surface, roll out the dough
into a 10", circle, about 1/4″ thick. Transfer the
dough to a lightly floured baking sheet, cover and
refrigerate.

3. Preheat the oven to 400 degrees. Melt the butter in
a 9″ cast-iron skillet. Add the sugar and cook over
moderately high heat, stirring, until a rich brown
caramel forms, about 5 minutes. Remove from the heat.
Pack the apple pieces in the skillet, rounded sides
down but slightly leaning, in concentric circles.

4. Lay the pastry round on top of the apples, pressing
gently to fit it in the pan. Bake the tart for about
35 minutes, or until the pastry is golden brown. Let
cool slightly, then carefully invert the pan on a warm
serving plate. Serve the tart warm or at least room
temperature accompanied by the Cinnamon Ice Cream.

—–

SCOTTISH OATEN BREAD – WITH COKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 c Rolled oats, old-fashioned
1/2 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1 t Salt
1 lg Egg
3 tb Oil, or shortening, melted
1/2 ts Vanilla extract
1 c COCA-COLA
1 c Prunes, very well drained
– and coarsely chopped, OR
– 1/2 c dried prunes
1/2 c Walnuts, chopped
Prune halves, optional

Lightly spoon the flour into a measuring cup, level
off. . In a large bowl, stir together the flour,
rolled oats, sugar, baking powder, baking soda, and
salt. In another bowl, beat with a fork, the egg, oil,
and vanilla extract until well blended. Add to the
flour mixture. Add the Coca-Cola, prunes, and nuts,
blend thoroughly with a spoon. Turn into a
well-greased, lightly floured, 9 x 5 x 3-inch loaf
pan. Garnish with prune halves, if desired. Bake in a
preheated, 350 F oven for about 1 hour or until a
wooden toothpick inserted in the centre comes out
cleans. Cool on a rack for 20 minutes before removing
the bread from the pan. Store in foil overnight
before slicing.

– – – – – – – – – – – – – – – – – –