Marshmallow Truffles

Recipe By :
Serving Size : 38 Preparation Time :0:30
Categories : Candies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Marshmallows
12 oz. semisweet chocolate chips
Coconut — toasted
Decorative candies

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate
chips on high- 2 1/2 minutes or until smooth, stirring every minute.
Using skewer or fondue fork,
dip each frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll
in coconut or decorative candies. Use another fork or metal spatula to
place marshmallow on
waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool
dry place.

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POTATO AND CUCUMBER SOUP-GURKEN UND KARTOFFEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cucumber
4 md Potatoes peeled,
-and diced
1 t Salt
2 c Cold water
1/4 ts Ground white pepper
1 c Heavy cream
1/2 c Milk
1 Green onion, grated
1 t Dried dill weed
-or
1 tb Chopped fresh dill

Peel the cucumber and slice it lengthwise. Scoop out
seeds with a spoon and discard. Dice cucumber. In a
heavy 2 1/2 quart saucepan boil potatoes in salted
water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill or ricer
set over a large bowl. Force potatoes through. Return
to saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently for 5 minutes or until
the cucumber is tender. Add dill and season to taste.
Serve hot. Walt MM

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Title: VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 8 servings

2 tb Safflower Oil
1 x Lg Onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk Celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
1 x Bay leaf
1 x Lg sprig Parsley
1/2 ts Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
and garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and
simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated
for 3-4 days, or frozen for up to 1 month.

MMMMM

Title: OLIVE MARINADE
Categories: Greek, Sauces, Ethnic
Yield: 1 servings

1 c Olive oil
1/2 c Vinegar
1 Bay leaf
1 Garlic clove
1 ts Oregano

Cut a slit in each olive. Fill a jar with olives.
Cover with marinade. Olives will keep many months and
improve with marinating.

Source: Cooking in Modern Greece – by Theresa Karas
Yianilos Typed for you by Karen Mintzias

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Title: PEKING STYLE NOODLES WITH BEAN SAUCE MIXED
Categories: Main dish, Vegetarian, Vegan, Chinese
Yield: 2 servings

8 oz Noodles
— (3-4 cups after cooking)
6 oz Plain pressed tofu
1/2 c Green soybeans
— (frozen or fresh) -OR-
2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in…
3 tb Water
1/2 ts Sesame oil

If you are cooking the noodles first, drain them,
remove to a bowl or serving platter, and toss with 1/2
tablespoon sesame oil to prevent sticking (do not
rinse in cold water as this reduces flavor).

Crumble the pressed tofu coarsely to yield 1-1/2 cups.

Parboil green soybeans till almost tender yet still
firm (10 minutes for frozen). If using fresh baby
corn spears, steam or parboil till tender; if canned,
rinse with boiling water. Rinse green soybeans or
corn in cold water and chop finely. You should have
about 1/2 cup baby corn.

It is not necessary to peel or seed the hothouse
(English) or Oriental cucumber. Regular cucumber
should be pared and seeded, but leave a few narrow
strips of skin for color and texture. Julienne finely
to yield 1/2 cup.

If you are using miso, dissolve it in 1/4 cup warm
water.

Put 3 tablespoons oil into a preheated pan over high.
When the oil is hot, reduce heat to medium-high. Add
garlic and stir-fry a few seconds to release aroma.
Add pressed tofu and bean sauce or miso. Stir-fry
briefly to mix. Add 1-1/2 cups water, 1 tablepsoon
soy sauce, and 1/2 teaspoon sugar. Cook, stirring
occasionally, until the boil is reached. Gradually
stir in cornstarch mixture and cook, stirring, another
minute or so until the consistency is like a light
gravy, not too thick. Test for salt, and add an extra
tablespoon soy sauce if needed. (at this point, if you
like, you can heat noodles and/or green soybeans, baby
corn, and bamboo shoot by combining with the sauce
until just mixed.) Add 1/2 teaspoon sesame oil. Remove
from the stove. Pour sauce over noodles, and top with
garnish in separate arrangement (garnish with just the
cucumber if you have added soybeans or baby corn and
bamboo shoot to the sauce). Toss before serving.

* Source: The Fragrant Vegetable, by Martin Sidham *
Typed for you by Karen Mintzias

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Title: Rhubarb, Rose Strawberry Jam
Categories: Preserve
Yield: 1 servings

2 lb Rhubarb, trimmed weight
1 lb Small strawberries
— slightly underripe
1/2 lb Highly scented rose petals
1 1/2 lb Sugar
4 sm Juicy lemons

Rhubarb is an unreliable setter so the inclusion of lemon juice in
this recipe is essential and I like to play it safe by cooking the
lemon pips with the fruit in order to extract their pectin. Slice
the rhubarb and layer it in a large bowl with the whole hulled
strawberries and the sugar. Pour on the lemon juice, cover and leave
overnight.

Tip the contents of the bowl into a preserving pan. Add the lemon
pips tied in a muslin bag and bring gently to a boil. Boil for 2
minutes then tip the contents of the pan back into the bowl. Cover
and leave in a cool place over night once more.

Put the rhubarb and strawberry mixture back into the pan. Pinch out
the white tips from the bases of the rose petals and add the petals
to the pan, pushing them well down among the fruit. Bring to the
boil and fast boil until setting point is reached, then pot in warm
sterilised jars in the usual way. Makes enough to fill 6 or 7 jars.

MMMMM

Title: Dick Miale Pizza
Categories: Diabetic, Pasta, Pies, Vegetables, Cheese
Yield: 4 sweet ones

3 c Unbleached white flour; 2 c Water
2 c Cracked wheat flour; 1 ts Salt;
2 pk Yeast;

Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don’t use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.

Source: Dick Miale to Elizabeth Rodier via Diabetes Echo

MMMMM

SHRIMP WONTON SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Foreign Soups
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Raw shrimp, shelled,
-deveined, rinsed and
-drained
1/2 c Water chestnuts, plunged
-into boiling water and
Refreshed in cold water,
-drained and chopped
2 ts Soy sauce
1 tb Rice wine or sake
1 1/2 ts Sesame oil
1/2 ts Salt
1/4 ts Freshly ground pepper
1 1/2 tb Minced fresh ginger
1 1/2 tb Minced scallions
1 Egg white, lightly beaten
1 1/2 tb Cornstarch
TO ASSEMBLE:
48 Wonton skins
Cornstarch for dusting
TO FINISH:
4 c Homemade chicken broth
1 t Salt
1/2 ts Sesame oil
10 oz Fresh spinach, stems
-removed, rinsed and drained

FILLING:

Place the shrimp in a linen dish towel or on paper
towels and squeeze out as much moisture as possible.
Chop the shrimp to a paste in a food processor fited
with a steel blade or by hand. Place the water
chestnuts in a towel and squeeze out as much moisture
as possible. Place the shrimp paste, water chestnuts,
soy sauce, rice wine, sesame oil, salt, pepper,
ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one
direction to combine the ingredients evenly. Add the
cornstarch and stir to blend. The mixture should be
stiff.

Use a fork, teaspoon or two chopsticks to place a
scant teaspoonful of the filling in the center of each
wonton skin. Gather the edges of the skin together
around the filling and squeeze to form a “waist” as
you gradually remove the fork, teaspoon or chopsticks.
Squeeze the “waist” and the ends shut to enclose the
filling. The finished dumpling should look like a
drawstring purse. Place the finished dumplings on a
tray that has been lightly dusted with cornstarch.

Heat 3 quarts of water to boiling in a large pot. Add
the wontons and cover. Once the water is boiling
again, cook for about 4 minutes or until they rise to
the surface. Remove with a long-handled strainer and
drain. Discard the water. Heat the chicken stock,
salt and sesame to boiling. Add the spinach and cooked
wontons and portion into serving bowls. Serve.

Makes 4 servings.

Per Serving: 82 Calories, 9 g Protein, 6 g
Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg
Cholesterol, 494 mg Sodium.

[Nina Simonds, The Washington Post; Jan 29 1992]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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Cereal Killer Cookies

Recipe By : Dianne Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups old-fashioned oats
12 ounces almond brickle chips
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 large egg
1 tablespoon vanilla extract
1 cup dark brown sugar — firmly packed
3/4 cup sugar

Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips.
Sift the flour, baking soda, baking powder, and salt together. In a food
processer, mix the sugars until blended, then gradually add the butter.
Continue to process until creamy and smooth. Add the eggs and vanilla and
process until blended. Add the flour mixture and process just until combined.
Pour this mixture over the oats and brickle chips and stir until well
combined. Using a 2-tablespoon measure, measure out scoops of dough and place
at least 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or
until golden brown. Cool on wire racks

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Title: Eggless, Milkless, Butterless Cake
Categories: Cakes, Desserts, Heirloom
Yield: 1 Servings

1 c Brown sugar
1 c Water
1 c Raisins
2 Level tbsp. drippings
1/2 ts Salt
1 1/2 c Sifted all-purpose flour
3/4 ts Soda
1/2 ts Ginger
1 ts Cinnamon

Cook together sugar, water, raisins, drippings and
salt. Let cool. Sift together flour, soda, ginger
and cinnamon. Stir into the cooled cooked mixture.
Mix well. Bake 1 hour at 350F in a greased loaf pan.
To make a delicious fruit cake add a cup of chopped
dates, 1 cup mixed peel, 1/2 cup nuts or drop by
teaspoonfuls on a cookie sheet and bake 15
minutes.Source: Heritage Recipes ch.

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