Title: PROFESSORNS GLOGG (THE PROFESSOR’S GLOGG)
Categories: Sweden, Beverages, Alcohol, Upload
Yield: 25 servings

2 qt Wine, red, dry
2 qt Muscatel
1 pt Vemrouth, sweet
2 tb Angostura bitters
2 c Raisins
1 ea Orange peel
12 ea Cardoman pod; crushed
10 ea Cloves, whole
1 ea Ginger; 2″
1 ea Cinnamon stick
1 1/2 c Aquavit
1 1/2 c Sugar, granulated
2 c Almonds; blanched, peeled

Combine wine, muscatel, vermouth, bitters, raisins, orange peel,
cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours
minimum.
Shortly before serving, add aquavit and sugar. Stir well and bring to
full boil over high heat. Remove at once from heat, stir in almonds and
serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds
and raisins.

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Title: WASSAIL BOWL
Categories: Fruits, Salads
Yield: 32 servings

2 qt Apple cider/juice
3 Cinnamon sticks,3″ long
2 ts Allspice,whole
2 ts Cloves,whole
1 Orange,sliced,small,garnish
1 Lemon,sliced,small,garnish
1 cn Orange juice,frozen (6oz)
1 cn Lemonade,frozen (6oz)
1 pk White wine,dry (750ml btl)
4 c Water
3/4 c Brown sugar,packed

1. In 5-quart saucepan over high heat, heat apple cider, cinnamon
sticks, allspice, and cloves to boiling. Reduce heat to low; cover
and simmer 15 minutes.
2. meanwhile, place orange and lemon slices in heat-safe 5-quart punch
bowl; set aside.
3. To cider mixture, add frozen orange juice concentrate, lemonade
concentrate, white wine, water, and brown sugar; over high heat, heat
to boiling. Pour hot mixture over fruit in bowl.

MMMMM

Cherry Trifle

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
2 c skim milk — at room temperature
10 ozs low-fat pound cake
thawed and thinly sliced
1/4 c orange juice — at room temperature
21 ozs cherry pie filling
1 1/2 c Cool Whip Lite® — thawed

Mix vanilla pudding with milk according to package directions. Let stand 5
minutes. Brush orange juice on cake slices. Line bottom and sides of a
2-quart glass bowl with cake slices. Layer 1/2 vanilla pudding, 1/3 cherry
pie filling, 1/2 cup whipped topping, and 1/2 cake slices. Repeat layers.
Spread with remaining whipped topping over all. Spoon cherry pie filling
into center, leaving a 1″ border. Refrigerate 30 minutes.

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Per serving: 239 Calories; 4g Fat (13% calories from fat); 4g Protein; 48g
Carbohydrate; 1mg Cholesterol; 219mg Sodium

NOTES : Trifle can be refrigerated overnight, if desired.

Stuffed Green Peppers

Recipe By : Rival Crock-Pot book
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Frozen Corn — 10 oz pkg.
1 Can Kidney Beans, Canned — 15 oz rinsed drain
1 Can Tomatoes, Crushed — 28 oz.
1/4 C Onion — chopped
1 1/2 C Rice — cooked
1 Tsp Worcestershire Sauce
1/4 Tsp Salt
1/2 Tsp Pepper
2 C Cheddar Cheese, Shredded — 1/4 c reserved
4 Sm Green Peppers — detopped/deseeded

Mix all stuff up except reserved cheese and peppers. Stuff peppers to the
top. Stick in crockpot. (Put 3 peppers in bottom and 1 on the top).
Cover; cook on low 6 to 8 hours (High: 3 to 4 hours]. Sprinkle with 1/4
c cheese in last 30 minutes.

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Title: Pineapple Casserole
Categories: Desserts Londontowne
Servings: 10

1/4 lb Butter or margarine 3/4 c Sugar
4 ea Eggs, beaten 1 cn Crushed pineapple, drained
5 ea Slices cubed white bread

Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.

Mrs. William Buffum

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Title: BISCOTTI DI PRATO (LITTLE ALMOND COOKIES)
Categories: Dessert, Cookies, Italian
Yield: 8 servings

2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 Extra-large eggs
1 pn Salt
1 pn Ground saffron
1 ts (scant) baking soda
1 Extra-large egg white

Preheat the oven to 375F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for 15
minutes, until golden brown. Grind 4 ounces of mixed blanched and
unblanched almonds very fine, then cut the remaining toasted almonds
into two or three pieces each. Place the flour on a pasta board in a
mound and make a well in the center. Put the sugar and eggs in the
well. Mix the sugar and eggs together well, then add the salt,
saffron, and baking soda. Mix thoroughly and when all the
ingredients in the well are well integrated, incorporate the flour
little by little, until all but about 2 tablespoons is incorporated.
Set the leftover flour aside. Knead the dough for 10 to 15 minutes,
then add the very finely ground almonds and the almond pieces. Knead
for 2 to 3 minutes more, incorporating the remaining flour. Divide
the dough into 8 pieces. With your hands, shape each piece into a
long, thin roll about 3/4 inch in diameter, then place, widely apart
on a buttered and floured cookie sheet. Beat the egg white slightly
in a small bowl and lightly coat the tops of the 8 rolls with it,
using a pastry brush, then put the baking sheet into the preheated
oven for 18 to 20 minutes. Remove the rolls from the oven (they will
expand in size sideways) and cut them with a long slicing knife at a
45-degree angle every 3/4 inch to get the shape required for this
type of little cookie, or biscotti. Place the biscotti back in the
oven, this time at 275F, for 35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when
they have softened a little; keep them in a paper bag. If you wish
to keep them indefinitely, transfer after a week to a jar or can.
Serves 8 to 10.

MMMMM

Title: TRADEWIND LOBSTER BARBECUE SAUCE
Categories: Seafood, Bar-b-q, Sauces
Yield: 6 servings

1/2 c Real mayonnaise
1/4 c Tomato ketchup
1/4 c Lemon juice
1 ts Worcestershire sauce
1 ts Grated onion
1 ts Sugar
1/4 ts Salt
1 ds Of pepper

Mix all ingredients together thoroughly.Brush
generously over tails before starting to grill. Repeat
once during cooking.

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Blueberry Buttermilk Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruit Soups, Chilled
Desserts, Cold

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c blueberries — washed
1 1/2 cups water
1/2 c sugar
1/2 tsp grated orange rind
2 tbsp orange juice
2 cups buttermilk
1 Thin orange slices

Set aside a few blueberries for garnish. Combine remaining berries, water,
sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover
and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve
or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold.
Over each serving float orange slice topped with a few blueberries. Makes 5
or 6 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

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Title: Corn Chowder
Categories: Soups
Yield: 6 servings

1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
6 sl Bacon; diced
1 c Sliced celery
2 c Water
2 c Milk
1 cn Whole kernel corn; undrained
— (7 to 8-3/4-oz. can)
1 ts Prepared mustard
8 oz Shredded cheddar cheese

Place oats in blender container or food processor bowl; cover. Blend or
process about 1 minute, stopping occasionally to stir.

In large saucepan, fry bacon until crisp; set aside. Pour off all but 2
tablespoons drippings. Saute celery in drippings; blend in oat flour.
Gradually add water and milk; continue cooking over medium heat, stirring
constantly until thickened. Reduce heat; add reserved bacon, corn and
mustard. Continue cooking over low heat about 5 minutes or until heated
through. Remove from heat; add cheese, mixing until well blended.

ABOUT SIX 1 CUP SERVINGS

NUTRITIONAL ANALYSIS per serving:
* calories 287
* carbohydrates 13 g
* protein 16 g
* fat 19 g
* calcium 383 mg
* sodium 490 mg
* cholesterol 60 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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CHILLED STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
1 1/2 ts Instant tapioca
1 c Orange juice
1 tb Lemon juice
Dash of cinnamon
Dash of allspice
1/2 c Sugar
1 t Grated lemon rind
1 c Buttermilk
1 Thin sliced lime
Additional sliced
Strawberries

Process strawberries in blender or food processor
until strawberries are pureed. In medium saucepan,
combine pureed strawberries, tapioca, orange juice,
lemon juice, cinnamon and allspice. Bring to a boil,
stirring constantly with a wire whisk. Reduce heat and
simmer uncovered over moderate heat until mixture is
thickened. The time varies, it may take 1 hour. Stir
frequently. Remove from heat. Add sugar and stir until
sugar dissolves. Refrigerate mixture until well
chilled. Add lemon rind and buttermilk. Mix well with
wire whisk. Serve soup garnished with lime slices and
sliced strawberries.

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