Better Than Eggnog

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Holidays Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Large eggs
1/8 teaspoon Ground ginger
1 quart Orange juice
2 quarts Vanilla ice cream — softened
1/4 cup Lemon juice
1 quart Ginger ale
2 tablespoons Sugar
Ground nutmeg
1/4 teaspoon Ground cinnamon
1 Dash ground cloves

Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon
juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a
large punch bowl; stir in the egg mixture until combined. Refrigerate if
not serving immediately. Before serving, pour in the ginger ale. Sprinkle
the top with nutmeg. Makes 18 (6 oz) servings. COMMENTS: Ginger ale,
spices, and citrus juices enliven old-fashioned eggnog, making a
fabulously refreshing and lighter variation. Source: “Season’s Greeting” by
Marlene Sorosky

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Title: English Cobblestone Bread
Categories: Home Cookin,
Yield: 1

MMMMM————————- 1 1/2 LB. LOAF —————————-
1-1/2 ts Active dry yeast
3 c Bread flour
4 tb Sugar
1 ts Salt
5 tb Butter
1/2 c Warm milk
1/2 c Warm water
MMMMM————————— 1 LB. LOAF ——————————
1 ts Active dry yeast
2 c Bread flour
2-1/2 tb Sugar
1/2 ts Salt
3-1/2 tb Butter
3 oz Warm milk
2 oz Warm water
SEE 2 Notes in directions
for adjustments….

SOURCE: Quick Delicious Bread Machine Recipes bu Norman A.
Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple,
fine-textured white bread makes excellent sandwiches and toast.
NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast
for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2
additional tablespoons of warm water for the 1 1/2-pound loaf.
Follow manufacturers directions for loading and baking bread.
NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf – total calories – 2231,
toal protein – 55 gm, total carbohydrates – 353 gm, total fat –
65 gm, totalsaturated fat – 37 gm, total cholesterol – 160
mg,total sodium ~ 2206 mg, total fibre – 7 gm, % calories from
fat – 26%. 1 Lb. loaf – total calories – 1500, total protein – 37
gm, total carbohydrates = 234 gm, total fat – 46 gm, total
saturated fat – 26 gm, total cholesterol – 112 mg, total sodium –
1121 mg, total fibre – 4 gm, %calories from fat – 27%.

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Sicilian Potato Bake (Hash Browns Mozzarella)

Recipe By : Pat’s index cards
Serving Size : 8 Preparation Time :0:30
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces hashed brown potatoes — divided
1 small thinly sliced onion — divided
2 thinly sliced tomatoes — divided
8 ounces shredded mozzarella cheese — divided
1 1/2 teaspoons beau monde seasoning
1/4 teaspoon pepper
1 teaspoon oregano
1/2 cup milk, 2% lowfat — added last

Serves 6 to 12, depending upon menu.
Prepare a shallow 6 cup casserole with a little margarine or spray oil.
Layering in order listed – – – place first 7 ingredients in casserole;
use half the amounts for the first 4 ingredients (those marked ‘divided’).
Then layer the remaining amounts of the first 4. Pour milk over top. Cover
with foil, but loosely, so steam can escape.
Bake 425oF for 25 minutes. Remove foil. Bake 5 more minutes. Remove and
let stand a minute or two before cutting.

Beau monde is a seasoning salt whose main component is celery salt. Use
lawry’s, mrs. dash, etc. Substitute O’Brien potatoes. Good with lowfat
buttermilk!

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Title: White Bread
Categories: Bread Osg1966
Servings: 2

1 pt Milk
2 tb Lard
1 tb Sugar
1 tb Salt
Flour

Scald milk, then cool with water until tepid, then add 1 pt lukewarm
water. Dissolve 2 compressed yeast cakes in 1/2 c. lukewarm water and
1 T. sugar. Let rise, add to milk, etc. Add flour and knead in big
loaf, until it handles nicely but not too stiff. Cover and let rise 2
hours, knead down once more, let rise 1 hour. Knead in loaves, let
rise 1 hour, or until double in bulk. Bake 50 minutes, 425 F. for 15
minutes, 350 F. remainder of time. Will make 2 or 3 loaves. You can
use water instead of milk, and can add 3 medium size, boiled and
mashed potatoes if prefered.

Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
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Title: MOUSSE AU CHOCOLAT
Categories: Chocolate
Yield: 8 servings

400 ml Heavy cream
2 Egg yolks
2 Egg whites
125 g Whole milk chocolate
125 g Bitter chocolate
1 tb Sugar

Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat
until they are creamy. Whip the heavy cream until stiff. Melt carefully
both kinds of chocolate, the chocolate shouldn’t be warmer than 20 C. Stir
carefully the melted chocolate under the whipped cream. Add the egg yolks,
stir the eggwhites spoon by spoon under the cream. Put the Mousse au
Chocolat for at least two hours in the refrigerator.

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SPELT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Spelt flour
1 pk Quick-rising dry yeast
2 tb Sugar or other granular
-sweetener
-Pinch of salt
2/3 c Very warm soy milk
2 tb Melted margarine

In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and
1 Tablespoon melted margarine until dough forms. Turn dough out onto
floured board and knead about 3 minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover
and place in warm spot away from drafts. Let rise about 30 minutes.
Heat oven to 350 degrees. Place dough on greased baking sheet, or, if
desired, bake in greased 8- x 4-inch loaf pan. Brush with remaining
tablespoon of melted margarine and bake about 25 minutes or until golden
and loaf sounds hollow when tapped on top.

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Title: PRATIE CAKES
Categories: Diabetic, Vegetables, Side dish
Yield: 7 servings

2 c Potatoes; mashed (fresh or
-prefared from flakes)
1/2 c All-purpose flour; unsifted
(reserve some 1 tb to flour-
Ing board)
1/4 ts Salt
2 tb Onion; finely chopped
2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour,
salt, and onion. Mix thoroughly with hands and fingers
until completely mixed and smooth. Pat on a lightly
floured board until 1/2 inch thick. Cut with a 3-inch
cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just
before cooking. To cook, use 1 tablespoon margarine at
a time. Melt margarine in a large frying pan or
stovetop griddle. Fry cakes over moderately hot heat,
turning to brown on both sides. Serve immediately.
Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed
potatoe mixture and from recipe.

Certain Irish folk refer to potato cakes as “praties”.
They are great! Mix and shape ahead, then chill them
before cooking.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her
Meal Master

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Title: Squash-Stuffed Crepes With Orange
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed —
Steamed
20 Minutes
1 c Acorn squash; cubed —
Steamed
20 Minutes
1 c Spaghetti squash; peeled —
Cubed,
Steamed 20 mi
1/2 c Raisins — soaked in 1 1/2
Warm water for 20 — minuts,
Drained
1/2 c Maple syrup
1 tb Fresh parsley — chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds — chopped

Combine the squashes, raisins, honey, and parsley in a
medium-size mixing bowl and toss well. In a sm mixing
bowl, combine the sesame oil and orange juice, mixing
well. Divide the squash mixture between the crepes,
roll up and drizzle the orangeglaze over them Sprinkle
with the chopped almonds and serve Note: The spaghetti
squash must be removed from the skin by gently 1 scoop
ing it out with a spoon. It will separate into
spaghettilike strands. Recipe By
: Amount Measure Ingredient —

From: owner-Mm-Recipes@idiscover.Net O

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Title: DOUBLE CELERY TURKEY SALAD
Categories: Salads, Turkey
Yield: 6 Servings

1 1/4 lb Celery root
8 Celery stalks
4 c Diced cooked turkey, chilled
4 tb Light sour cream
4 tb Mayonnaise
2 ts Dijon mustard
3 tb Champagne vinegar
1 ts Salt
1 ts Freshly ground black pepper
8 tb Pine nuts
1/2 c Dried cherries, halved

Using a sharp knife, peel the skin from the celery root. Grate the
celery root on the large holes of a hand-held grater (you should have
about 1 cup).

Trim and mince the celery stalks.

Combine the 2 celeries in a bowl. Add the diced turkey, sour cream,
mayonnaise, mustard, vinegar, salt and pepper. Mix well.

Fold in the pine nuts and dried cherries.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

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Title: Halloween: Thumbprint Cookies
Categories: Halloween
Yield: 48 Servings

1 c Butter or margarine; soften
1 1/2 c Sugar
2 Eggs
1/4 c Milk
2 ts Vanilla
2/3 c Cocoa
2 c Flour
1/2 ts Salt

—————————ORANGE GREEN FILLING—————————
1 c Powdered sugar
2 tb Butter or margarine; soften
4 ts Milk
1/2 ts Vanilla
1/2 ts Grated orange peel

In a large bowl, beat butter, sugar, eggs, milk and vanilla until well
blended. Stir together flour, cocoa and salt; add to butter mix, mixing
until well blended. Refrigerate dough 1-2 hours or until firm enough to
handle. Heat oven to 350~. Lightly grease cookie sheets. Shape dough into
1″ balls. Place on cookie sheets. Press thumb gently in center of each
cookies. (You may need to coat finger with sugar for indentation to
remain). Bake for 10-12 minutes or until set. Cool slightly; remove from
cookie sheets to wire rack. Cool completely. Spoon about 1/4 tsp orange
filling in each thumbprint. Decorate with green filling to look like stem
of a pumpkin.

ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar,
softened butter, milk and vanilla. Beat on high until smooth. Remove scant
2 TB of filling. Tint this with green food color; set aside. Add freshly
grated orange peel to remaining icing and use red and yellow food coloring
to make orange.

GHOST COOKIES: Make icing and omit food coloring and orange peel. Decorate
cookies to look like ghosts.

Entered for you by: Bill Webster

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