Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Patriotic Mold

Recipe By : Best Recipes
Serving Size : 14 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Red Layer—-
3 ozs strawberry gelatin powder
1 1/3 c water — boiling
10 ozs frozen strawberries — thawed
—-White Layer—-
3 ozs lemon gelatin powder
1 c water — boiling
2 c low-fat vanilla ice cream
—-Blue Layer—-
3 ozs lemon gelatin powder
1/4 c granulated sugar
1 c water — boiling
1/2 c cold water
1 1/2 c frozen blueberries — thawed

To prepare red layer, dissolve strawberry gelatin in 1 1/3 cups boiling
water. Add strawberries. Stir gently until fruit thaws and separates. Chill
until thickened. Pour into a 9-cup Bundt® pan. Chill until set, but not
firm. To prepare white layer, dissolve 1 package lemon gelatin in 1 cup
boiling water. Blend in ice cream, beating until smooth. Chill until
thickened. Spoon over strawberry mixture in pan. Chill until set, but not
firm. Meanwhile, to prepare blue layer, dissolve remaining lemon gelatin
and sugar in 1 cup boiling water. Add cold water. Chill until thickened.
Stir in blueberries and spoon over lemon ice cream mixture. Chill until
firm, or overnight. Unmold and serve.

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Per serving: 133 Calories; 1g Fat (5% calories from fat); 3g Protein; 31g
Carbohydrate; 1mg Cholesterol; 104mg Sodium

—
Anita A. Matejka

Texas, USA

Vegetable Minestrone

Recipe By : http://www.recipe-a-day.com
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
3 Tbs Extra Virgin Olive Oil
2 small Leeks — quartered
2 stalks Celery — diced
1 medium Onion — chopped
1 1/2 tsp Salt
2 cloves Garlic — minced
2 small Zucchini — quartered, then
sliced
1 medium Potato — peeled, then diced
8 cups Water
1 cup elbow macaroni — or Shell
8 cups Swiss Chard leaves — (2 quarts) chopped
1 can Chickpeas — (16 oz.) drained
and rinsed
1 cup frozen Green Peas — thawed
Freshly Ground Black Pepper to Taste
1/2 cup Parmesan Cheese — freshly grated
1/4 cup fresh Parsley — or Basil chopped

In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
medium heat. Add the leeks, celery, and onions, and season with a bit of
salt (about a half-teaspoon). Cook, stirring occasionally, until the
vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
then reduce the heat to low and simmer until all the vegetables are tender,
about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
5 minutes. Add chickpeas and green peas, and continue to simmer until the
pasta is cooked to the “al dente” stage. Adjust the seasoning with salt and
pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive
oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
parsley or basil. Serve immediately.

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NOTES : Makes about 12 cups, for 8 Servings,
Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g. Weight Watchers’
Points per serving = 5

Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
1 Fat choice

Title: Tangerine Hens*
Categories: Diabetic, Poultry, Main dish, Vegetables
Yield: 4 servings

4 Cornish game hens 1/4 c Minced onion
4 Tangerines, peeled, 1/4 c Mushrooms chopped
-seeded, chopped 4 tb Pecans chopped
1 c Fresh squeezed orange juice 1 ts Soy sauce
1/4 c Zinfandel wine 1 Clove garlic minced
1 ts Or salt to taste 1 tb * honey
4 tb Butter

*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt,
honey orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans,
mushrooms, tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off let cool
for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to
325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds…if not done….cook
until done. **NOTE** I have used this same thing on chickens too as
well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houston’s kitchen…circa 1970-something!

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Cajun Style Chicken Nuggets

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves — 1 inch
pieces
oil for frying

Combine dry ingred in large bowl. Dip chix, coating well. Fry in 1/2 inch
oil, turning once til done. Drain on paper towel. Makes 5 doz nuggets.

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Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

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Title: Oatmeal Ice-box Cookies
Categories: Cookies, Heirloom
Yield: 1 Servings

1 c Brown sugar
2 c Rolled oats
2 c Sifted all-purpose flour
1/2 c Butter
1/2 c Lard
1 ts Soda
1/2 c Sour or buttermilk

Combine sugar, oats and flour. Cut in butter and lard
as in making pastry. Lastly add the soda dissolved in
the sour milk. Work together till it forms a dough.
Then form into a large roll and chill at least
overnight. Slice very thin for a crisp cookie and
place on greased cookie sheets. Bake at 375F Source:
Heritage Recipes ch.

—–

Title: SPECKLED SOUP
Categories: Soups, Vegetables, Kids
Yield: 8 servings

1 1/2 c White beans
4 c Water or stock
2 Cloves garlic, minced
2 Stalks celery, chopped
2 Carrots, chopped
1 Onion, chopped
2 tb Olive oil
1 tb Dried basil
1/2 lb Green beans in 1″ pieces, or
1/2 lb Zucchini, sliced in
-half-moons
2 tb Lemon juice
3/4 ts Salt

From “Meals Without Squeals” by Christine Berman Jacki Fromer.

pepper to taste

1. Soak beans in water to cover by 2″ overnight. Drain in the
morning.

2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min
or so, until tender.

6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative

Posted by Theresa Merkling.

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Spinach Lasagna (Lf)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — chopped
20 milliliters Garlic — minced
1 tablespoon Olive oil
To 3 T water
1 pound Part-skim ricotta cheese
1 pound Tofu — drained and crumbled

1/4 cup Grated Parmesan cheese
1 1/2 pounds Fresh spinach — chopped and
(about 2 cups) =or=
1 package Frozen chopped spinach — thawed and drained
Egg whites — beaten
1/4 teaspoon Fresh-ground black pepper
To 3 T fresh parsley — choppd
1/2 pound Lasagna noodles — preferably
wheat

x Nonstick veg cooking spray; 6 oz Part-skim mozzarella cheese; -grated 6 c
Tomato sauce;

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Title: POPPYSEED DRESSING-TEXAS HOME COOKING
Categories: Salad dress, Salads, Texas
Yield: 2 cups

1/4 c Sugar
1/4 c Honey
1/4 c White vinegar
2 T Fresh lemon juice
1 t Dry mustard
1 t Grated onion
1/2 t Salt
1 t Paprika, optional
1 c Oil, canola or corn
1 T Poppy Seeds

In a food processor or with a mixer, combine all the ingredients
except the oil and the poppyseeds. Pour in the oil and continue
mixing until the dressing is thick. Drizzle the dressing over
Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the
dressing keeps for a couple of weeks. If it separates, process or mix
it again before using.

NOTE: This dressing, an integral part of Helen Corbitt’s grapefruit
and avocado creation, and today appears in many other Texas
fruit-flavored salads.

Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus
Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs,
fish that wasn’t deep-fried, pepper mills, and olive oil.

Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill
Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)

This book makes an excellent read, lots of interesting asides, and
tidbits.

Typed by Bobbie Beers

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