Title: LEMON MARMALADE
Categories: Condiments, Jams
Yield: 6 servings

3 lb Lemons – Meyer or regular
-lemons
8 c Sugar – granulated (actually
-8 to 10 cups)

Slice the lemons as thin as possible. Discard ends.
Remove all seeds and tie them in a square of doubled
cheesecloth. Put lemons and seed bag in a nonreactive
bowl with enough water to cover. Let stand overnight.

Measure the lemons and water into a wide, shallow,
nonreactive pan. Add an equal volume of sugar and cook
over low heat until sugar is dissolved. Raise heat to
medium-high and cook, stirring frequently and skimming
off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a
saucer and put the saucer into the freezer until
marmalade is cold, about 5 minutes. Tip the saucer:
the marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook,
testing often, until it has reached the right
consistency.

Put marmalade into hot, sterilized pint or half-pint
jars. Store in refrigerator up to 1 month or, for
longer storage, seal according to reliable canning
instructions.

Recipe from Cook’s Magazine, November/December, 1987.

—–

Grilled Portabello Mushroom Sandwich

Recipe By : The San Antonio Herb Society Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— (Bill McGinnis,
adapted from Monterey Mushrooms by Chef
Bruce Silverblatt)
************ Marinade: — ********************
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic — minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper — freshly ground
*********** RECIPE *******************
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme — chopped
1 red bell pepper — roasted
2 teaspoons balsamic vinegar
2 onion rolls — split grilled
2 thick slices Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash
other garlic clove into fine paste. Stir into mayonnaise and add thyme. On
barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or
until soft. Sprinkle red
bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion
rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two
onion roll halves, cover with roasted bell pepper, cheese and top half of
rolls. Cut in half and se
rve hot.

Makes 2 sandwiches

– – – – – – – – – – – – – – – – – –

Blueberry Snow

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope Gelatin
1/4 Cup Cold water
1/2 Cup Boiling water
2 Cups Blueberries — Rinsed
1 Teaspoon Lemon juice
2 Tablespoons Sugar
2 Egg Whites — Beaten Stiff
6 Fresh Strawberries — Optional

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to
soften. Add boiling water and stir to completely dissolve. (If gelatin
does not dissolve completely, heat slightly.) Set aside. Combine
blueberries, lemon juice and sugar replacement in mixing bowl or food
processor and whip into a puree. Stir completely into gelatin mixture. When
blueberry mixture is cool, thick and syrupy, beat until frothy. Fold
stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving
dishes; refrigerate until set. Before serving, top with fresh strawberries.
Source: Unknown

– – – – – – – – – – – – – – – – – –

SWEDISH RYE BREAD #2

Recipe By : Bread Machine Ckbk, Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Medium size loaf:
7 ounces water — (1 cup less 2T)
1/4 cup Honey
1 tablespoon Butter
1 1/2 teaspoons Salt
2 teaspoons Caraway Seed
1/2 teaspoon orange peel — grated
1 cup Rye Flour
1 1/2 cups Bread Flour
1 1/2 teaspoons Yeast

use basic cycle

Hope these are what you’re looking for.
Another suggestion is if you happen to have an old recipe
for making Swedish Limpa by hand, I’m sure Linda Rehberg co-author
of Bread Machine Magic will be happy to convert it to a bread machine
recipe for you. She and her partner Lois Conway are both so nice,
I’m sure if you have any abm problems, either would be happy to help.

>From: bj29@mirage.skypoint.com (bjjan)

– – – – – – – – – – – – – – – – – –

Per serving: 1493 Calories; 18g Fat (10% calories from fat); 38g Protein;
303g Carbohydrate; 31mg Cholesterol; 3334mg Sodium

CREAMY ARTICHOKE HAZELNUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes,
Drained and finely chopped
1/2 c Hazelnuts, roasted, skinned
And ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped

Saute shallot in oil over medium-low heat until ver
soft. Stir in stock, chopped artichoke hearts and
hazelnuts. Bring to a boil, reduce heat, and simmer
15-20 minutes. Combine a little of the hot broth with
the rice flour to dissolve it. Stir into the soup,
then strain soup through a medium mesh strainer or run
through a food mill.

Return soup to pot. Stir in cream and cook until
thickened. Just before serving, stir in sherry and
chopped parsley.

Per Serving: Calories: 215, Protein: 7g,
Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g,
Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: African Tomato-Avocado-Buttermilk Soup
Categories: Soups
Yield: 8 servings

3 lb Tomatoes, peeled and seeded
2 tb Tomato paste
1 c Buttermilk
1 tb Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tb Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded,
-and diced

sour cream, plain yogurt, or creme fraiche

Puree tomatoes in a food processor or food mill, then press through a
sieve to remove seeds. In a large mixing bowl, beat the pureed
tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado
with 1 tablespoon lemon juice to hold the color. Add the avocado,
remaining lemon juice, and parsley to the tomato mixture; stir to mix
well. Season to taste with salt and pepper, and a generous number of
drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual
bowl and have guest garnish their portions with cucumber and sour
cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92

MMMMM

Chicken And Rice Avgolemono

Recipe By : Weight Watchers/February, 1994
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Foreign
Greek Low Fat
Rice Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Vegetable Oil
1 Cup Onion — chopped
36 Ounces Chicken Drumsticks — skinned, 12, 3-oz ea
3 Cups Low Sodium Chicken Broth
6 Ounces Long-Grain Rice — white
1/2 Cup Egg Substitute, Liquid
2 Tablespoons Flour
3 Ounces Lemon Juice, Bottled — OR
2 Each Lemons — juice of
4 Cups Frozen Spinach — chopped, thawed*
6 Sprigs Fresh Dill — chopped OR
2 Teaspoons Dried Dill Weed
Lemon Slices — for garnish, Opt.

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring
occasionally, until tender. Add drumsticks and brown on all sides; remove
drum
sticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are
separat
ed. Return chicken to pan; cover and simmer until chicken is cooked through,
ab
out 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour
a
nd lemon juice in a small bowl, set aside.
4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add
spinach and dill to rice mixture and cook over medium heat, stirring
frequently,
until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in
eg
g mixture and
stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and
garn
ish with lemon slices.

Each serving (2 drumsticks lus a scant cup of rice mixture) provides 1/2 FA, 1
3
/4 V, 3 1/4 P, 1 B, 25 c.

– – – – – – – – – – – – – – – – – –

NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry. 36
o
unces chicken drunsticks = Twelve 3 ounce skinned drumsticks.

Title: MUSHROOMS AND RICE
Categories: Diabetic, Rice, Vegetables, Side dish
Yield: 6 servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in
butter about 5 minutes. Add salt, pepper, and sherry;
simmer about 5 minutes. Stir in rice; add liquid
drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.

—–

Herb and Wheat Cloverleaf Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 3/4 cups all-purpose flour — (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages FLEISCHMANN’S RapidRise Yeast
2 teaspoons SPICE ISLANDS Fines Herbes*
1 1/2 teaspoons salt
1/2 teaspoon SPICE ISLANDS Onion Powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine — cut into pieces
2 eggs
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk,
and butter until very warm (120¡ to 130¡F); stir into dry ingredients.
ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18
greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at
400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on
wire racks.

*Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano
(leaves), Sweet Basil, and Marjoram.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 3198 Calories; 70g Fat (20% calories
from fat); 87g Protein; 549g Carbohydrate; 514mg Cholesterol; 3880mg Sodium

NOTES : Fleischmann’s Yeast Web Site – Makes 1 1/2 dozen rolls.

_____

THE BEST BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular muffins

Bursting with berries, these are the best blueberry
muffins of all. The secret is an extra half cup of
blueberries, which are mashed and then added to the
batter.

1/2 cup (1 stick) butter, at room temperature 1 cup
granulated sugar,or slightly less depending on
tartness of blueberries 2 large eggs 1 teaspoon
vanilla extract 2 teaspoons baking powder 1/4 teaspoon
salt 2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour 1/2 cup milk 1 tablespoon
sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups,
including the area between each cup, or use foil
baking cups.

In a medium-size bowl, beat butter until creamy. Beat
in the sugar until pale and fluffy. Beat in eggs, one
at a time. Beat in vanilla, baking powder, and salt.

Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the
milk. Add the remaining flour and milk. Fold in
remaining blueberries.

Scoop batter into muffin cups. Sprinkle with nutmeg
sugar.

Bake 25 to 30 minutes, or until golden brown. Let
muffins cool at least 30 minutes in the pan before
removing.

Source: Muffins By Elizabeth Alston

– – – – – – – – – – – – – – – – – –