Title: GREEN SNOW (GREEN TEA SYRUP SWEET BEANS ON
Categories: Desserts, Oriental
Yield: 4 servings

———————–FOR THE BEANS———————–
1/4 c Adzuki beans
5 tb Sugar

——————FOR THE GREEN TEA SYRUP——————
1/2 c Sugar
4 ts Instant green tea; OR…
2 ts Matcha (See Note)
4 c Shaved ice

Put the beans and 3 cups water in a small pot. Bring
to a boil. Cover, turn heat to low and cook for 2
minutes. Turn off the flame. Let the pot sit,
covered, for 1 hour. Bring to a boil again. Cover,
turn heat to low and simmer 30 minutes. Add the 5
tablespoons sugar and simmer vigorously, uncovered,
for another 10 to 12 minutes. Cool the beans in their
liquid and then drain.
Combine the 1/2 cup sugar with 1/2 cup water in a
small pot and bring to a boil. Turn heat to VERY low
and simmer 3 to 4 minutes. Cool. Mix in the tea.
(Taste as you go; add more or less tea, as you like.)
Pile a cup of shaved ice in the center of each of four
ice-cream bowls. Divide syrup over the ice. Divide
beans into four portions and scatter them over the top.

—–

Title: Brie and Bacon Omelet
Categories: Cheese/eggs
Yield: 2 servings

2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired

Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute
onion until tender, about 3 minutes.

Combine eggs, milk and pepper.

Increase heat to medium to high. Pour egg mixture
into skillet. Stir once nad cook until edges begin to
set. using a fork, gently pull the edges of the eggs
away from the sides of the pan so that the uncooked
portion flows under the cooked edges. Continue until
most of the egg mixture is set but the surface of the
omelet is slightly wet. Sprinkle cheese, bacon and
nuts over the top of the omelet. Fold in half; cut
into two pieces. Garnish with fresh fruit. Serve
immediately.

—–

Title: HOMEMADE TARTER SAUCE (FPNV92B)
Categories: Sauces, Condiments
Yield: 10 servings

2 Green onions
2 Sweet pickles
1 Dill pickle
1/2 c Pimento olives
1 Clove garlic
1/2 Lemon; juiced
2 c Mayonnaise
1 ds Worcestershire
1 ds Tobasco

Put onions, pickles, olives and garlic in a food processor and chop
them fairly fine. Do not puree! Add the lemon juice, Worcestershire,
Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for
several weeks.

MMMMM

SPINACH COOKED IN A BIHARI STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh spinach
– washed and trimmed
1/2 ts Freshly grated fresh ginger
1 Garlic clove — mashed
1/2 ts Minced fresh hot green chili
-(very finely minced)
1/2 ts Salt
2 tb Very finely minced cilantro
2 tb Mustard oil

This dish, traditionally made with mixed greens such as spinach and
mustard, resembles an Italian pesto, though it is much thicker in
consistency. In place of olive oil, mustard oil is used, and apart from
the taste of the greens themselves, the other strong flavors include raw
garlic, raw ginger, green chilis, and cilantro. If you can’t obtain the
pungent golden mustard oil which is called for in this recipe (available in
Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried
mustard in 2 tablespoons of vegetable oil.

In Northern India, this dish is eaten at room temperature for breakfast,
along with fried bread and tea. While raw garlic may seem alarming first
thing in the morning, Indians consider it a medicinal necessity, and many
swallow a crushed clove every day.

DIRECTIONS: ÿÿÿûring 4 quarts of water to a rolling boil in a large
pot. Add spinach and cook on high heat for 1 to 2 minutes, or until
wilted. Drain, rinse under cold water, and squeeze out as much liquid as
you can easily.

Put spinach in food processor or blender with 2 tablespoons water and blend
until smooth. This will result in a fairly thick paste. Put in a serving
bowl.

Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
this dressing over the spinach and mix thoroughly.

Source: (C) 1981 Madhur Jaffrey The Herb Companion – February/March 1993
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Brittany Mixed Fish Soup
Categories: Fish/sea, Soups/stews
Yield: 6 servings

3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and garlic in heated
butter or margarine in a large kettle until tender. Add potatoes, water,
bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
until fish and potatoes are tender. Remove and discard bay leaves. Put
slices of bread in wide soup plates. Ladle broth over bread. Serve fish
and potatoes separately on a platter.
Serves 6 to 8.

—–

LONDONDERRY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Side Dish
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup All-purpose flour
Sugar
Grated lemon peel
1/2 cup Butter or margarine
4 Egg yolks
Vanilla extract
4 (8 oz) pkgs cream cheese
1 cup Very sharp cheddar cheese
finely shredded
4 Eggs
1/4 cup Beer
1/4 cup Heavy cream
1/2 teaspoon Grated orange peel

Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar,
and 1 teaspoon grated lemon peel.

With pastry blender or two knives used scissor fashion, cut in butter or
margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg
yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes.
Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly
into the bottom of a 9 inch springform pan. Bake 8 – 10 minutes until golden
brown. Cool. Press rest of dough around sides of pan to within 1 inch of top.
Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese
until smooth’ gradually add Cheddar cheese, beating until well blended – about
5 minutes.

Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually
beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups
sugar, 2 egg yolks, and remaining ingredients until blended.

Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake
10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or
until top is firm when lightly pressed with a finger. 6.

Cool in pan on wire rack. Cake will sink in center, leaving cracks around
crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom;
slide onto plate; chill. Makes about 12 servings.

– – – – – – – – – – – – – – – – – –

Cactus Chili No. 2982 Yields 6 Servings

2 Cans Stewed Tomatoes 2 Cloves Garlic, Chopped
2 Cans Red Beans, Drained 1 Dash Salt
1 Can Tomato Sauce 2 Lb Lean Ground Beef
1/4 Cup White Wine 1 1/2 Tbls Chile Powder
1 Medium Onion, Chopped

Brown the meat along with the onion and garlic.
Drain off the fat.
Combine all the ingredients in the slow cooker.
Mix thoroughly.
Cook on low for 7 to 8 hours.
Serve with sour cream, chopped green onions, grated sharp Cheddar and crushed
red pepper flakes alongside.
~~~ Chester Foster

Title: Strawberry Rhubarb Pie
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

2 c Rhubarb; sliced 1/2 c Fruit spread, strawberry
1/2 c Juice, grape 1 c Rhubarb; sliced
2 tb Cornstarch 2 Pie crust
1 ts Cinnamon, ground 1/4 c Fruit spread, strawberry
1/4 ts Nutmeg, ground 1 Egg yolks
1/4 ts Salt 1 tb Cream, sour
1 pt Strawberries; sliced

Rhubarb can be fresh or frozen. Use fresh strawberries. stand 10
minutes.

Preheat oven to 450. Combine rhubarb and grape juice in medium
saucepan. Bring to boil over medium heat. Reduce heat to low.
Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or
5 minutes for frozen; drain.

Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix
well. Add strawberries; toss to coat. Stir in cooked rhubarb and
fruit spread. Stir in uncooked rhubarb.

Roll out 1 pie crust to 11″ circle and line 9″ pie plate with it. Trim
pastry and flute edges, sealing to edge of pie plate. Fill shell with
fruit mixture and dot with fruit spread. Roll out remaining pastry
to 10″ circle. Cut into 1/2″ strips. Form into lattice design over
fruit. Combine egg yolk and sour cream until well-blended. Brush over
pastry. Bake 10 minutes.

Reduce oven to 350. Continue baking 30 minutes, until pastry is
golden brown and filling is hot and bubbly. Pie may be covered
loosely with foil during last 30 minutes of baking to prevent
overbrowning.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 355 calories, 3 gm protein, 51 gm
carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg
cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3
diabetic fat exchange, 1-3/4 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: Buttery Melt-A-Ways
Categories: Cookies
Yield: 42 cookies

1 c Butter or margarine
1/2 c C and H Powdered Sugar
2 1/4 c Sifted cake flour
1/4 ts Salt
1 ts Vanilla
C and H Powdered Sugar

Cream together butter and sugar until light and fluffy. Blend in flour,
salt, and vanilla. Drop by teaspoonfuls 2 inches apart on ungreased
cookie sheet. Bake in 375 degree oven until set but not brown 12 to 15
minutes. Remove to rack and sprinkle with powdered sugar.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: PINEAPPLE-OATMEAL COOKIES
Categories: Cookies
Servings: 30

1 cn DOLE Crushed Pineapple
-in syrup (20 oz; use
-pineapple packed in juice,
-if desired)
1 1/2 c Brown sugar, packed
1 c Margarine
1 Egg
3 c Rolled oats, uncooked
2 c All-purpose flour
1 t Baking powder
1 t Ground cinnamon
1/2 t Salt
1 c DOLE Raisins
1 c DOLE Natural Almonds,
-toasted and chopped

Drain pineapple well. reserve 1/2 cup syrup.

Beat sugar and margarine in large bowl until light and fluffy. Beat in
egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining
ingredients in medium bowl; blend into pineapple mixture.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto greased cookie sheets.
Flatten tops with back of spoon.

Bake in 350’F. oven 20-25 minutes until golden. Cool on wire racks.

Makes about 2 1/2 dozen cookies.

MMMMM