GOOSEBERRY COBBLER FROM LOREN MARTIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cyberealm
Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Corn meal plus 2 Tb
1/2 ts Baking powder
1 t Salt
3/4 c Butter or margarine
3/4 c Boiling water
2 ea Cans (15 oz) sweetened
Whole gooseberries
1 t Honey
Juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well. Divide the dough in half, and pat
half of it in a buttered 8“x8”x2″ baking pan.
Sprinkle with 1 Tb corn meal. Mash half of the
gooseberries in their syrup, then stir in remaining
gooseberries, honey and lemon juice; pour over the
dough. Top with remaining dough; sprinkle with
remaining Tb corn meal. Bake in very hot oven (425F)
oven for 30 minutes, or until top is lightly browned.
Cut into squares and serve.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

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Title: Make-ahead Gazpacho
Categories: Vegetarian Soups
Servings: 6

2 c Vegetable Stock
2 c Tomato juice
2 T Lemon juice
2 T Green taco sauce
1 t Sugar
1/2 t Garlic salt
1/8 t Pepper
1 x Cucumber *
1 x Green pepper **
4 x Large tomatoes ***
3 x Green onions ****

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced

In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup

Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.

An easy make-ahead soup to begin a meal with.

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Rice Pudding Parfait

Recipe By : Family Circle – 5/13/97
Serving Size : 8 Preparation Time :0:20
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1/2 c long-grain white rice
1/4 c plus 2 tbsp sugar
1/4 tsp salt
Sauce:
1 tsp cornstarch
2 tsp water
3 pt strawberries, hulled, quartered — reserve 8 for
garnis
1 c sugar
—–
2 eggs
1 tsp vanilla

Bring milk, rice, sugar and salt to boiling in saucepan. Lower heat;
simmer, covered, 1 hour or until rice is very tender, stirring
occasionally.

Meanwhile, prepare Sauce: Combine cornstarch and water in bowl.
Combine berries and sugar in saucepan; cook, stirring, over medium heat
8 minutes. Strain, reserving strawberries and liquid separately. Puree
liquid and half of berries in processor or blender. REturn puree to
saucepan. Add remaining berries and cornstarch mixture. Heat,
stirring, until thickened, about 3 minutes. Place in refrigerator until
well chilled.

Lightly beat eggs in small bowl; stir a little hot rice mixture into
eggs. Stir back into rice mixture. Return to heat. Simmer until
pudding is thickened, about 3 minutes. Add vanilla. Cover;
refrigerate until set.

Into parfait glass, spoon 1 tbsp sauce, 1/3-1/2 cup pudding; top with 2
tbsp sauce. Garnish with a berry. Repeat with 7 more glasses. Serve.

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Title: ORANGE CRISPY BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef Flank
1 Egg White, beaten
Salt, sprinkling
1 tb Flour
1 tb Cornstarch
1/2 ts Baking Powder
1 Egg Yolk, beaten
2 c Water
Oil, for deep frying
2 ts Vegetable Oil
Ginger root, 1 inch, minced
1 Garlic Clove, minced
1 ts Orange Zest, thin strips
1 ts Dry Mandarin Zest, hydrated
1 Scallion, chopped
2 ts Oriental Chili Sauce
1 tb White Cooking Wine
2 tb Chicken Broth
1/2 tb Soy Sauce
1 tb Sugar

* For tenderness and appearance, be sure to cut the
beef strips diagonally across the grain.

In a small bowl, toss beef strips with a sprinkling of
salt. Stir in beaten egg white.

In a medium bowl, prepare batter by combining flour,
cornstarch and baking powder. Mix egg yolk with half
of the water and add. Whisk in additional water until
a smooth, runny batter develops. Heat oil to 325. Dip
beef strips in batter. Carefully place strips in hot
oil and fry for about a minute or until batter is set.
Drain and set aside. Keep oil hot. In another wok,
heat a tablespoon of oil. Combine and add ginger,
garlic, orange zest, mandarin zest and scallions. Stir
fry for about 30 seconds. Combine and add chili sauce,
wine, chicken broth, soy sauce, and sugar.

Stir until thick and shiny. Keep warm.

Re-fry beef strips. Drain. Quickly stir into thickened
orange sauce. Serve hot with bowls of steamed rice.
Serves 4.

From Chef Jackie Chow of Chez Flamingo, 1809 St.
Catherine West. From The Gazette, 91/06/12.

—–

Title: WHITE CHOCOLATE MOUSSE
Categories: Desserts
Yield: 8 servings

5 oz White chocolate
3 Egg yolks
4 T Sugar
1/3 c Frangelico
2 T Lemon juice (fresh squeezed)
2 Clear gelatin sheets
1/4 c Water
3 c Heavy cream; whipped

In the top of a simmering double boiler place the white chocolate and melt
it. Keep it warm.
In the top of another simmering double boiler place the white chocolate
and melt it. Keep it warm.
Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them
slightly and mix them together so that the gelatin is totally dissolved.
Let the mixture cool to room temperature. Add it to the
egg-yolk-chocolate mixture and stir it in well.
Carefully fold the whipped cream into the mixture. Place the mousse in
the refrigerator for 1 hour, or until it is firm.

—–

JUS SENATUS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROMULAN LENTIL SOUP—–
1 c Lentils
1 c Water
1/4 lb Bacon — cut into small
pieces
2 c Onion, chopped
1 Clove of garlic
2 c Carrots, shredded
1 c Celery, shredded
20 oz Water
20 oz Beef broth
Salt and pepper

Put the lentils in the saucepan and add 1 cup of
water. Bring to a boil, then simmer for about 5
minutes. Remove from the heat and let stand while you
prepare the vegetables. Fry the bacon in a pot until
it is browned. then add the onion and garlic and fry
until the onions are golden. Add the broth, water,
lentils. and the rest of the vegetables. Taste for
seasoning and add salt and pepper if necessary. Simmer
for about 30 minutes, or until the lentils are tender.

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Title: Baked Bananas
Categories: Diabetic, Side dishes, Fruits
Yield: 4 servings

4 Bananas; firm 1/4 c Brown sugar; firmly packed
2 Lemons; grated rind juice 1/4 c Butter (or marg.); melted

Cut bananas in half lengthwise; place cut side down in a buttered
baking dish. Brush bananas with lemon juice; sprinkle wiht grated
lemon juice; sprinkle with grated lemon rind and brown sugar. Drizzle
with butter.

Bake at 350 degrees for 15 to 20 minutes. Serve warm as a side dish
with meat, or as a dessert plain or with ice cream.

If used with brown sugar substitute, could be used as a diabetic
recipe Also use less margarine, way less!! Brush with a pastry brush.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE

SOURCE: Southern Living Magazine, sometime in 1977.

MMMMM

Cheryl’s Best Ever Sweet Appetizers

Recipe By : Plain Jane’s Thrill of Very Fattening Foods
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Do-Ahead
Freeze

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 white bread slices — (or more, as needed)
8 oz cream cheese
1 tsp vanilla
1 egg yolks
2 Tbsp sugar
1/4 lb unsalted butter — melted
1 cup sugar
1 tsp cinnamon
1 pint sour cream

Preheat oven to 350 degrees.

Combine cinnamon and sugar in a small bowl. Set aside.

Remove crust and roll bread thin. Blend together cream cheese, vanilla, egg
yolk, and sugar. Spread mixture on bread and roll bread into a log. Dip
the log into butter and roll in cinnamon/sugar mixture.

Cut each log into 3 pieces and place on a cookie sheet. At this point you
can freeze the logs. When you want to serve them, thaw for 10 minutes
before baking.

Bake at 350 degrees for 5-10 minutes.

Serve with sour cream for dipping.

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Nutr. Assoc. : 1625 0 0 0 0 0 0 0 0

SHIBU KAWA-NI (CHESTNUTS COOKED IN GREEN TEA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Peeled Chestnuts
4 ts Sugar
2 1/2 ts Green Tea Leaves
1 t Soya Sauce

Cover the chesnuts with cold water and the tea leaves
and bring to boil in a small saucepan. Reduce the
heat and simmer for 20 minutes until the chestnuts
show no resistance when pierced. Drain and wash under
cold running water. Leave the brown membrane intact.
Put 3/8 pt of water, sugar and the chestnuts into a
saucepan and bring to boil. Reduce heat and simmer 20
minutes, the stir in Soy Sauce. Simmer for 5 minutes,
remove from heat, and cool to room temperature before
draining and serving.

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Cornish Pasties

Recipe By : Liz Crowshaw
Serving Size : 24 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground beef
1 package onion soup mix
1/2 small head of cabbage
2 each carrot
2 stalks celery
1 each onion
1 each potato
salt and pepper — to taste
–Pastry–
4 cups all-purpose flour
2 cups margarine
1/2 cup milk

Brown meat, drain, cool, and add envelope of onion soup mix. Grate
vegetables, add to meat. Season with salt and pepper. Make pastry, roll
about 1/4-inch thick, and cut into circles. Fill and pinch edges
together. Brush with egg. Bake at 400 degrees for approx. 20 minutes.

Pastry: Work flour and margarine with pastry blender or fingers until
crumbly. Mix in milk.

Can be frozen after they are baked. To reheat, place frozen pasties on
baking sheet and heat in 400-degree F oven for about 20 minutes or until
heated through.

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NOTES : May need more milk to make a good dough.