Fried Ice Cream1

Recipe By : Ben and Jerry’s Homemade Ice cream and Dessert Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 Cups Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Oil
2 Egg Yolks — light;y beaten
3/4 Cup Flat Beer
8 Balls Ice Cream — any flavor
_ About A Quart Of Ice Cream
2 Cups Corn Flakes — slightly crushed
1 Quart Peanut Oil
2 Egg Whites

1. The day before serving; make the batter: Mix the flour; sugar, salt,
oil, and egg yolks in a mixing bowl. Gradually stir in the beer.
Refrigerate covered overnight.

2. Also the day before serving, coat the ice cream balls thoroughly
with crushed cornflakes. Place the ice cream balls in the coldest part of
the freezer overnight.
3. When ready to serve, heat the peanut oil in a deep-fat fryer or in a
deep pot to 375.
4. Beat the egg whites utnil stiff and fold into batter.

5. Coat 2 or 3 of the ice cream balls completely and heavily with the
batter and add to the hot oil. Turn up the heat to maintain a temp of 375.
Fry the ice cream until golden brown. Remove with a slotted spoon to paper
towels. Drain briefly, then serve immediately. Repeat with remaining ice
cream balls

Posted by ELAINE RADIS (BGMB90B)
D/l from Prodigy FOOD SOFTWARE on 06/12/95, MM format

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NOTES : Makes 8 balls

JANSSON’S FRESTELSE (JANSSON’S TEMPTATION)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Seafood
Side dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 md Boiling potatoes — peeled
-cut into 2″ X 1/4″ strips
2 1/2 tb Butter
2 tb Vegetable oil
2 lg (to 3) yellow onions — thinly
-sliced (4 cups)
16 Flat anchovy fillets — drained
White pepper
2 tb Fine dry bread crumbs
2 tb Butter — cut into 1/4″ bits
1 c Heavy cream
1/2 c Milk

Preheat oven to 400øF. Place the potato strips in cold water to keep
them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
of oil in a 10-12″ skillet; when the foam subsides, add the onions
and cook 10 minutes, stirring frequently, until they are soft but not
brown.
With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
souffl‚ or baking dish with the remaining half tablespoon of butter.
Drain the potatoes and pat them dry with paper towels. Arrange a
layer of potatoes on the bottom of the dish and then alternate layers
of onions and anchovies ending with potatoes. Sprinkle each layer
with a little white pepper. Scatter bread crumbs over the top layer
of potatoes and dot the casserole with the 2 tablespoons of butter
cut into bits. In a small saucepan, heat the milk and cream until it
barely simmers, then pour over potatoes.
Bake in the center of the oven for 45 minutes or until the potatoes
are tender when pierced with the tip of a sharp knife or skewer and
the liquid is nearly absorbed.

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Title: Beaumont Inn Bread Pudding With Bourbon Sauce
Categories: Pudding, Bread
Yield: 6 servings

1 lb French style bread (the
– firmer the better)
3 1/4 c Milk
3 Eggs
2 ts Vanilla
3/4 c Granulated sugar
1/4 ts Cinnamon
1/4 c Pecans
1/4 c Raisins (optional)

Recipe by: Beaumont Inn

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly
beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole.
Layer pecans and raisins, if used. Top with the rest of the mix.

Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with
Bourbon sauce.

Note: This is a favorite at our Sunday Brunch.

Entered for you by: Bill Webster

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Title: Corn Pudding
Categories: Diabetic, Side dishes
Yield: 6 servings

16 oz Can of corn; 1 ts Sugar replacement;
1 Egg; 3/4 c Milk;
1 ts Pimiento; Chopped Salt to taste;
1 ts Green pepper; Fresh ground pepper;
1 ts Margarine; Vegetable cooking spray;

Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced apples
1 c Chopped nuts
1 c Diced celery
Mayonnaise dressing
Few grains salt

Combine apples, celery, nuts, and salt. Moisten with
mayonnaise. Mix lightly with 2 forks. Serve on crisp
lettuce. 6 servings.

The Household Searchlight

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SPLIT PEA AND HAM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ham Soups
Legumes Restaurants

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked
-ham hocks
2 Ribs celery, diced
3 tb Parsley, chpd
1/2 ts Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 tb Dry sherry
1/2 ts Pepper

Garden Gallery, The Disney Inn Soak and rinse peas 20
mins. In 6 qt pot, combine water, broth and peas;
bring to boil. Add ham bone, carrots, celery, leek,
tarragon and 1T parsley. Reduce heat to med low;
simmer, partially covered, stirring occasionally, 1
hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry,
pepper and remaining 2T parsley. Heat.

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In-A-Hurry-Curry Soup

Recipe By : Quick Cooking Magazine, March/April ’98 p. 11
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes Quick Cooking Magazine
Soups, Broths Chowders Bobbie Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
3/4 teaspoon curry powder
2 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
14 1/2 ounce can diced tomatoes — undrained
10 3/4 ounce can cream of celery soup — undiluted
1 cup half and half
5 ounce can white chicken — drained

In a 3 quart saucepan, saute onion and curry powder in butter until onion
is tender. Dissolve bouillon in water; add to the saucepan. Stir in
remaining ingredients; heat through.
Yield: about 5 servings.
Submitted by Denise Elder of Hanover, Ontario, who says that this delicious
so is very speedy, just open a few cans.!
Quick Cooking Magazine, March/April ’98 p. 11
MC formatting by bobbi744@acd.net ICQ#2099532

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Bread Machine Cinnamon and Raisin Bagels – Regular Size Bat

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup raisins — pre-soaked ***
2 teaspoons cinnamon
2 teaspoons sugar
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss wi
th cinnamon and sugar, then place in the machine with the rest of the ingredien
ts.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Deviled Smelt
Categories: Appetizers
Yield: 4 servings

12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper,
paprika and lemon peel. Add smelt and shake well until fish are
evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
to 375’F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40
seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into
hot oil and fry 1 minute, shaking basket frequently. Drain on paper
towels. Reheat oil to 375’F. (190’C.). Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until
lightly golden and crisp. Drain on paper towels. Turn into a warm
serving dish, sprinkle with chopped parsley and serve hot with lemon
wedges. Garnish with lemon peel strips and dill sprigs, if desired.

MMMMM

Title: RICE LASAGNA
Categories: Italian, Rice, Ethnic, Casseroles
Yield: 4 servings

1/2 c Rice,long-grain
1/3 lb Ground beef
1/3 Onion,medium-size,chopped
1/16 c Green pepper,sweet,chopped
1/3 cn Spaghetti sauce (32oz)
1/3 Egg
1/3 pk Cottage cheese,low-fat (16oz)
1/3 pk Mozzarella cheese,shredded
1/16 c Parmesan cheese,grated

1. Cook rice following package directions, salt
optional. Reserve.

2. Coat 13x9x2″ baking dish with nonstick
vegetable-oil cooking spray.

3. Brown beef in large skillet over medium-high heat,
breaking up clumps. Carefully pour off excess fat. Add
onion and green pepper; cook, stirring, 2 minutes. Add
spaghetti sauce.

4. Beat egg slightly in medium-size bowl. Stir in
cottage cheese and mozzarella cheese.

5. Spread half the meat sauce over bottom of prepared
baking dish. Spoon half the rice evenly over sauce;
top with half the cheese mixture. Repeat layers.
Sprinkle top with Parmesan cheese.

6. Bake in preheated moderate oven (350’F) for 50
minutes. Let stand 10 minutes before serving.

(Lisa Matthews, Jamestown TN)

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