Title: KOMPOT W SPIRYTUSIE – 12-FRUIT COMPOTE WITH SPIRITS
Categories: Fruits
Yield: 12 servings

3 c Water
1 lb Mixed dried fruit (pears,
-figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins
1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or
-pitted plums
3/4 c Brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large
enough to hold all the ingredients. Bring to a boil, cover and then simmer
for about 20 inutes (or until the fruit is plump and tender).
2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and
spices. Cover and simmer for about 5 minutes.
3. Grate orange peel and set aside. Peel and section the orange (removing
the skin and white membrane). Add to fruits in kettle.
4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat. Stir in the orange peel, cover and let stand 15 minutes.

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EGG BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
1 tb Sugar
1 t Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 sm Egg
3/4 c Milk — or enough to make
-16/16 c with the whole egg
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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Title: GLORIOUS GRAPE GELATIN
Categories: Diabetic, Desserts
Yield: 4 servings

1 tb Unflavored gelatin
4 tb Cold water
2 c Unsweetened grape juice
2 2/3 c Sliced banana

In a small bowl sprinkle gelatin over cold water. Set
aside 5 minutes to soften. Bring grape juice to a
boil and stir in softened gelatin. Cool to room
temperature.

Refrigerate mixture, stirring occasionally until it
reaches a consistency slightly thicker than unbeaten
egg whites. Stir in sliced banana. Spoon mixture
into 6 cup mold and chill until firm. OR pour a little
gelatin mixture into each serving dish, slice about
1/2 banana per dish, top with remaining gelatin and
stir gently.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie
1985 Shared but not tested by Elizabeth Rodier, Feb 94.

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Title: ONE SERVING BOSTON CLAM CHOWDER
Categories: Soups, Low-fat, Lunch
Yield: 1 servings

1/3 c Chopped onion
1/3 c Sliced celery
1/3 c Sliced leek
1 c Defatted chicken broth
1 sm Red potato, diced
1 c Low-fat milk
5 ea Drained, canned clams,
– chopped
1 c Shredded spinach
Freshly grated nutmeg
– (optional)
Salt pepper to taste

1. In medium saucepan, saute’ onion, celery and leek in small amount of
broth, about 5 minutes.
2. Add potato and remaining broth. Bring to boil and simmer covered, about
10 minutes or until potato is tender.
3. Stir in remaining ingredients. Heat without boiling.

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Title: Northwestern Apple Candy
Categories: Candies
Yield: 1 servings

4 To 5 unpeeled apples
2 tb Unflavored gelatin
1/2 c Cold water
2 c Sugar
1 tb Cornstarch
1/8 ts Salt
2/3 c Coarsely chopped walnuts
1 ts Grated lemon peel
1 tb Lemon juice
1/3 c Confectioners’ sugar (for
-rolling)

Wash apples; without peeling or coring, cut in small pieces. Cook
until very tender in just enough water to avoid scorching. Put
through a food mill or sieve and measure 2 cups pulp into a 2 quart
heavy saucepan. Cook until thick, stirring often.

Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to
apple pulp. Cook again over low heat, stirring constantly, until
mixture is very thick. Add gelatin; stir until gelatin is dissolved
and mixture is again thick. Remove from heat.

Stir in walnuts, lemon peel, and juice. Turn into an 8″ square
shallow glas dish that has been rinsed with cold wate. Let stand 24
hours.

Cut rectangles (about 60). Roll in confectioners sugar, and place on
rack until outside is dry. Store in covered container. Makes about
1 pound 12 ounces.

Note: You can use 2 cups sweetened canned applesauce to make this
confection, but reduce the amount of sugar from 2 to 1-1/3 cups.

From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

MMMMM

Title: Clam Chowder
Categories: Soups/stews, Fish/sea, Appetizers, Londontowne
Yield: 4 servings

1 qt Steamed softshell clams 1/4 lb Butter
1 ea Onion 2 c Milk
3 ea Medium potatoes, diced 1 x Salt/pepper to taste
2 tb Chopped parsley

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.
Mrs. William McG. Harlow

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Title: Onion Soup with Eggs
Categories: Italian, Soups, Eggs
Yield: 4 Servings

1/4 c Olive oil
4 Fresh tomatoes, chopped
4 c Water
Parmesan cheese
Dry Italian Bread
2 lg Sweet onions, sliced thin
8 lg Eggs
Salt/pepper

Saute onions until light golden brown and soft in texture. Add
tomatoes, salt and pepper. Simmer about 5-10 minutes, stir
occasionally, add water and simmer another 5 minutes. Break eggs,
slide into onion mixture and let poach. Place Italian bread in soup
bowl, serve with two eggs. Ladle soup over all.

MMMMM

Title: FAJITA MARINADE *** (PKGK86B)
Categories: Marinades, Tex-mex, Mixes
Yield: 1 servings

——————–LIQUID INGREDIENTS——————–
1 c Fresh orange juice
1/2 c Vegetable oil
1/4 c Red wine-vinegar
1/4 c Fresh lime juice
1 t Seasoning mix (recipe to fol
1 Minced garlic clove

————————-SEASONING————————-
6 T Salt
1 1/2 t Ground pepper
1 1/3 t Chili powder
3/4 t Garlic powder
3/4 t Cumin

Mix and store in jar. Use as needed. This was in Bon
Appetit magazine March; 1986: Marinade 2 lb. skirt
steak in refrigerator over night. Probably other beef
cut can also be used. The marinade is very good. FROM:
EUGENE MITOFSKY (PKGK86B)

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Title: Cinco de Mayo Casserole
Categories: Casseroles, Mexican
Yield: 8 servings

1 c Mahatma Extra Long Grain
-Rice
2 c Chicken broth
1 lb Mild pork sausage or chorizo
2 md Onions, chopped
3 Garlic cloves
1/2 c Celery, chopped
2 cn Veg-All Mixed Vegetables,
-drained (15 oz)
1 cn Tomato paste (6 oz)
1 c Chicken broth
1 1/2 t Cumin
1 t Chili powder
1 c Water
1 sm Head of cabbage, coarsely
-chopped
2 tb Margarine
1/2 c Shredded Monterey Jack
1/2 c Shredded Cheddar

Preheat oven to 350’F.

Prepare rice according to package directions using 2 cups chicken
broth as the liquid. While rice is cooking, brown sausage in a large
skillet. Add onions, garlic and celery. Continue to cook until
vegetables are tender. Add Veg-All, tomato paste, 1 cup chicken
broth, cumin, chili powder and cooked rice.

In a separate skillet, bring one cup of water to a boil. Add coarsely
chopped cabbage and stir until wilted, about 1 minute.

Melt margarine in the bottom of a 9×11″ baking dish. Place 1/2 of the
cabbage in bottom of baking dish. Top with 1/2 of rice/vegetable
mixture. Repeat for second layer. Top with cheeses. Bake uncovered at
35’F. for 15-20 minutes.

MMMMM

VEGAN: EASY CHANNA (CHICK PEA CURRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
—–OPTIONAL—–
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed

Although this is not absolutely authentic, it’s quick
(unlike most Indian dishes), and easily made for a
delicious approximation of the real thing. Adding the
optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry
powder-ketchup-chick peas version isn’t too bad,
either.

Fry the onions in oil at medium-high heat until golden
and translucent, 2-3 minutes. Add garlic, fry for a
minute. Add cinnamon, cloves and cardamom, fry for a
minute (until the kitchen begins to smell really
good!). Now add the curry powder to the oni ons, fry
for a minute or two. As the mixture begins to stick,
add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly
constantly. Once this “base masala” is ready (one hint
is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and
lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.

NOTE: McCormick’s or other American “curry powder”
just isn’t as good as the powder you can find in
Indian stores. In case you are finicky and an Indian
store isn’t easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2
tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

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