MUSTARD FRUIT CHUTNEY

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Fruits Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Water
2 ts Mustard powder
1/2 c Sugar
1/2 c Cider vinegar
2 Pears,peeled,cored,diced
1 Mango,peeled,seeded,diced
1/3 c Raisins,dark seedless
1 Onion,small,finely chopped
1 Garlic clove,finely chopped
1/2 ts Ginger,ground
1/4 ts Red pepper flakes,crushed
1/4 ts Salt

1. Stir water into mustard in small cup.

2. Combine the sugar and vinegar in a medium-size
saucepan. Bring to boiling, stirring to dissolve
sugar. Boil gently 10 minutes.

3. Add pears, mango, raisins, mustard mixture, onion,
garlic, ginger, pepper flakes and salt. Boil gently,
stirring occasionally, until most of the liquid
evaporates and the fruit is tender, about 30 minutes.
Cool completely. Refrigerate, covered, for up to 1
week. Serve cold.

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Title: Cider Bugs
Categories: Gift, Fruits
Yield: 1 recipe

————————-STEPHANIE BLESSING GFKK94A————————-
Oranges; halved; pulp 2 Whole clove
Removed Tissue paper
Brown sugar <<>>
Cinnamon sticks Colored plastic wrap
Whole nutmeg

Cut oranges in half and remove the pulp as best you can. Dry the oranges in
a 250 degree oven for abut 2 hours on warm. Allow to cool thoroughly. Mound
brown sugar into the empty half shell. Use cinnamon sticks for legs along
the sides (6 to 8 depending on the size of the orange). Just push into the
sugar.

A whole nutmeg is pushed into the sugar as the head with 2 whole cloves for
eyes.

Wrap in tissue paper or colored plastic wrap with instruction to just drop
into two quarts of cider and heat through. My neighbors love these and ask
for them year after year.

Sally in W.V.

MM Format Norma Wrenn npxr56b

Amish-Style Chicken and Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Vegetables
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Stewing hen or fowl

2 quarts Chicken stock or broth
3/4 cup Corn kernels
1/4 cup Onion
or frozen — coarsely chopped
1/2 cup Carrots
chopped — coarsely chopped
1/2 cup Celery
chopped — coarsley chopped
1 teaspoon Saffron threads

Combine stewing hen with chicken stock, coarsely chopped onions, carrots,
celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1
hour, skimming the surface as necessary.Remove and reserve the stewing hen
until cool enough to handle; then pick the meat from the bones. Cut into neat
little pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply refrigerate
broth and diced chicken meat for 2 to 3 days, or freeze the broth and the
chicken meat in separate convenient sized containers. Be sure to label and
date them. To use, defrost, remove congealed fat, return the broth full boil,
and add the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and serve
immediately.

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GF MELODY’S BROWN AND WHITE BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 ts Active dry yeast (1 packet)
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
1/4 c + 2 tsp sugar
1 1/2 ts Salt
1 1/3 c Nonfat dry milk powder
1/4 c Butter or margarine, melted
2 lg Eggs, well beaten
1 3/4 c Warm water

Quantities given for 1 1/2 pound loaf. Book also has
1 pound quantities.

Melody Gabriel from Vero Beach, Florida, shared this
basic, easy-to-make recipe and when others tried it,
the consensus was “Wonderful.”

1. Place all ingredients, except the warm water, in
bread pan and press start. While the machine is
kneading, gradually pour in the water. If the dough
does not mix well, use a rubber spatula to assist it
occasionally.

2. After the baking cycle ends, remove bread from
pan, place on wire rack, and allow to cool 1 hour
before slicing.

Crust: Medium Optional Bake Cycles: Sweet Bread,
Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints
by Linda Rehberg and Lois Conway 1993 ISBN
0-312-09759-X

Shared but not tested by Elizabeth Rodier, Dec 93

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GOLDEN POTATO ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast (1/4 oz.)
1/2 c Warm water
-(110-115 degrees F.)
1 c Milk
3/4 c Shortening or margarine
1 1/4 c Leftover mashed potatoes
1/2 c Sugar
2 ts Salt
8 c To 8 1/2 C A-p flour,
-divided
2 Eggs, beaten

Dissolve yeast in water; set aside. In a saucepan, combine milk,
shortening, and potatoes; cook and stir over low heat just until
shortening is melted. Remove from the heat and place in a large bowl
with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs;
mix well. Cover loosely and allow to stand for 2 hours (the dough
will be like a sponge). Stir in enough of the remaining flour to make
a soft dough. Turn out onto a floured surface and knead until smooth
and elastic, about 6 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled,
about 1 hour. Punch down and divide into thirds. On a floured surface
roll each portion into a 12 inch circle. Cut each circle into 12 pie
shape wedges. Beginning at the wide end, roll up each wedge. Place
rolls, point side down, on greased baking sheets. Cover and let rise
30 minutes or until nearly doubled. Bake at 400 degrees F. for 15
minutes or until golden. Yield: 3 dozen.

Diabetic Exchanges: One roll (prepared with skim milk and margarine)
equals 1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg
cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat.

SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93

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Title: TURKISH DELIGHT
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

From: The Complete Greek Cookbook, by Theresa Karas
Yianilos, Avenel Books, New York.

—–

Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

MMMMM

Title: Balsamic Tomato Dressing
Categories: Salads
Yield: 1 Cup

2 lg Tomatoes, seeded and
-coarsely chopped
1 Clove garlic, minced
1/4 c Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

Combine ingredients in a food processor until smooth.
Makes almost 1 cup Source: Toronto Star Newspaper
Typed by cjhartlin@msn.com

—–

CRESCIA (ONION FLAVOURED FOCACCIA FROM LE MAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Dried yeast
1/2 c Warm water
1 1/2 c Water, room temperature
6 tb Olive oil
5 c Unbleached all-purpose flour
1 tb Salt
—–TOPPING—–
2 tb Olive oil
1 c Onions, finely chopped
1 1/2 tb Olive oil
1/2 ts Salt

Stir the yeast into a small bowl let proof for 10
minutes. Stir in the rest of the water oil. Whisk
in 2 c of the flour stir till smooth. Add salt the
rest of the flour, 1 c at a time. Knead for 8 to 10
minutes until soft velvety. Place in a lightly
oiled bowl, cover let rise till doubled.
While the dough is rising, prepare the topping. Warm
the olive oil over low heat saute the onions for
about 20 minutes. Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the
other. Shape the smaller one to fit an oiled 10″
round pie plate the larger one to fit an oiled 10
1/2″ X 15 1/2″ baking sheet. Cover let rise for 45
minutes until bubbles appear in the dough but it has
not quite doubled.
Heat the oven to 400F for 30 minutes before baking.
Sprinkle the onions over the dough drizzle with
olive oil finish with the salt. Bake for 25 minutes
until the onions are golden. Cool on wire racks.
VARIATION: Crescia al Rosmarino. Substitute 2 tb
finely chopped rosemary for the onions.

– – – – – – – – – – – – – – – – – –

Title: POT STICKER DIPPING SAUCE
Categories: Chinese, Condiment
Yield: 1 servings

1/2 c Soy sauce
1/4 c Rice vinegar or distilled
White vinegar
2 ts Granulated sugar
1 Clove garlic, peeled and
Minced
2 ts Finely minced fresh ginger
1 Green onion, including
Green part, finely chopped
A few drops hot chili oil

Mix ingredients together and serve in side dish.

Shared by Cate Vanicek

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