Title: Pita Crisps
Categories: Low-cholest, Breads, Appetizers, Low-fat, Low-sodium
Yield: 4 servings

2 Small whole-wheat pita
Pocket breads
1 1/3 T Margarine, melted
1/2 t Dried oregano
1/8 t Dried thyme
1/8 t Garlic powder
1 t Poppy seeds

Preheat oven to 400 degrees F. Split each pita bread in half. Cut
each half into 8 triangles.

In small bowl, combine margarine, oregano, thyme, and garlic powder;
brush evenly over each pita triangle. Place onto baking sheet and
sprinkle with poppy seeds. Bake about 10 to 15 minutes, or until
crisp.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

170 calories, 6 g protein, 5 g fat, 28 grams carbohydrate, 0 mg
cholesterol, 125 mg sodium, 175 mg potassium

FOOD GROUP UNITS:

1 Grain; 1 Fat: Polyunsaturated

From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987

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Exotic Fruit Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons confectioner’s sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5-spice powder
1/2 pint raspberries
2 ripe mangoes, papayas or pineapple, —
peeled and cut in thin rounds
6 kiwis, — peeled and cut into thin rounds
2 bananas, — peeled and cut into thin rounds
Confectioners sugar
Mint leaves

Whisk sugar, lemon juice, vanilla and Chinese 5-spice powder; adjust to
taste, adding more or less ingredients. Add mangoes and raspberries and
toss together.

Right before serving arrange kiwis in a circle on outside edge of each of 4
dessert plates, arrange an inside circle of banana slices overlapping
kiwis, leaving a space in center of dessert plate. Spoon macerated
raspberries and mangoes in the middle; dust with confectioners sugar and
garnish with mint leaves.

Yield: 4 servings

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FONDUE VAUDOISE (CHEESE FONDUE ‘A LA VAUDOISE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g ‘Vacherin de Fribourg’-
– cheese (5 oz)
2 tb Corn starch
3 tb Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3
1 x Glove garlic
3 dl Dry white wine
– days old

Grate or shred the cheese.

Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron
fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot
stove (not too hot !), add the cheese and stir
CONTINUOUSLY until it has melted.

Blend the corn starch with the kirsch. Stir into
cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
!! Season with pepper and nutmeg.

Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip
into the cheese.

Serve a dry white wine or black tea with a fondue. Top
the meal with a ‘small’ glass of kirsch !

(Kirsch ÿCherry schnaps’)

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Title: Beaumont Inn Bourbon Sauce
Categories: Sauce, Bourbon, Alcohol
Yield: 3 /4 cup

1 c Granulated sugar
6 tb Butter; melted
1/2 c Buttermilk
1 tb (or more!) bourbon
1/2 ts Baking soda
1 tb White corn syrup
1 ts Vanilla

Recipe by: Beaumont Inn

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve
warm.

Entered for you by: Bill Webster

—–

PUFFY BAKED FONDUE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Eggs, separated
1 tb Dry White Wine
1 1/2 c Cubed French bread
1 c Skim Milk
1/4 ts Salt
2 oz Sliced Swiss cheese

In a small mixer bowl, beat egg whites till stiff
peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and
salt till smooth. Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick
spray coating. Divide bread betweem casseroles. Top
with cheese; pour egg mixture over bread and cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes
or till golden. Try sourdough French bread for a
little different flavor.
*******************************************************
***** Per serving: 333 calories, 21 f protein, 27 g
carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg
sodium, 336 mg potassium.

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Title: Banana Boat
Categories: Desserts, Camping
Yield: 1 Serving

1.00 Banana
Mini marshmallows
Chocolate chips
Raisins (optional)

Partially peel banana. Cut wedge-shaped section in banana. Remove
wedge. Place in hollow: marshmallows, chocolate, and raisins. Cover
mixture with banana peel and wrap in foil. Place in coals for about 5
minutes, until chocolate and marshmallows are melted.

Girl Scouts of America

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Pam’s Shrimp Etouffee

Recipe By : Pamela Creeden
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh or frozen shrimp — peeled deveined
2 cups onion — chopped
1 cup celery — finely chopped
1/2 cup green pepper — finely chopped
3 cloves garlic — minced
3 tablespoons cooking oil
2 tablespoons butter or margarine
4 teaspoons cornstarch
1/2 cup tomato sauce
1 cup water
1/2 teaspoon salt
1 teaspoon Cajun seasoning — or to taste
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 dashes tabasco sauce — or to taste
1/2 teaspoon dried basil — crushed
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried thyme — crushed
1 bay leaf
1/8 lemon
2 cups hot cooked rice

Thaw shrimp, if frozen. In a large saucepan cook onion, celery, green
pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.
Add butter; stir till melted. Stir in cornstarch. Add tomato sauce, water,
salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and
tabasco sauce. Squeeze lemon wedge into pot and then toss the piece of lemon
into pot as well. Cook and stir till bubbly.

Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4-5
minutes or till shrimp turns pink. Adjust seasonings to taste. Serve over
fluffy white rice.

– – – – – – – – – – – – – – – – – –

NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping me
spice up this recipe.

Title: Cheddar Pear Cobbler
Categories: Cheese, Desserts, Fruits
Yield: 8 servings

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground

MMMMM————————–TOPPING——————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the
syrup and lemon juice. Heat until the syrup thickens then boil for 1
minute. Remove the pan from the heat and add the pears. Spoon the
pears and the syrup into a 9-inch square baking pan. Combine the
flour, sugar, baking powder, salt and cheddar, mixing well. Add the
butter and milk, mixing until well blended. Spoon the dough over the
pears, then bake for 25 to 30 minutes in the preheated oven. Serve
hot with Vanilla Ice Cream or Whipped Cream.

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FALAFEL (VEG TIMES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves
1/2 md Onion, chopped
1/2 c Minced fresh parsley
1 1/2 c Cooked chick peas
1 tb Fresh lemon juice
1 t Ground cumin
1/2 ts Basil
1/2 ts Coriander
1/2 ts Thyme
1/2 ts Salt
1/2 ts Hot pepper sauce
Black pepper to taste
2 sl French bread, torn soaked
— in cold water to cover
1/2 c Wholewheat flour
1 tb Extra-virgin olive oil

Preheat oven to 375F. Blend garlic, onion parsley
in food processor till finely minced. Add chick peas
blend til lfinely chopped. Add lemon juice, herbs
spices. Squeeze water out of bread add to mixture.
Process till well mixed.

Form mixture into 16 balls. Flatten each ball to form
1/2-inch patties dredge in flour. Place on a
lightly greased baking sheet. Bake for 10 minutes,
turn bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high
heat. Add patties fry till golden brown crispy on
the bottom. Turn patties, add rest of oil, fry till
golden crispy, then drain on paper towels.

Serve with pita bread garnished with lettuce,
tomatoes, cucumbers, onions hot sauce, see recipe.

“Vegetarian Times” July, 1993

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Title: Little Corner Restaurant Cake – Dolce del Cantoncino
Categories: Italian, Desserts
Yield: 8 servings

1 c Unsalted butter
1 c Whipping cream
2 oz Semisweet chocolate, chopped
1/4 c Rum
1 1/2 c Chopped walnuts
9 Blanched almonds

MMMMM————————SPONGE CAKE—————————–
1/4 c Butter
6 Eggs, room temperature
1/2 c Sugar
1/2 ts Vanilla extract
1 c All-purpose flour

MMMMM———————–CUSTARD CREAM—————————-
3 c Milk
8 Egg yolks, room temperature
1 c Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour

MMMMM———————COFFEE ZABAGLIONE————————–
5 Egg yolks, room temperature
1 c Sugar
1/4 c Espresso coffe, room temp.

A rich, luscious dessert from the famous Il Cantoncino Restaurante in
Bologona.

Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
Zabaglione. Cream butter in a large bowl until pale and fluffy.
Gradually add cooled zabaglione to butter, beating vigorously after
each addition. Refrigerate mixture 2 to 3 minutes to stiffen
slightly. Whip cream and refrigerate. Preheat oven to 200F (95C).
Put chocolate into a small ovenproof bowl and place in oven until
chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers.
Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with
Custard Cream. Top with second layer. Spread zabaglione mixture
evenly over top of cake. Hold cake in 1 hand and spread zabaglione
mixture around sides of cake. Gently press walnuts onto sides of
cake. Put whipped cream into a pastry bag fitted with a medium star
tube. Pipe a cream border around edge of cake. Decorate center of
cake with 9 cream rosettes. Dip almonds into melted chocolate and
place on top of rosettes. Refrigerate cake until serving. Cake can
be prepared up to 24 hours ahead. Let cake stand 30 minutes at room
temperature before serving. Makes 8 to 10 servings.

SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
cake pan with a removable bottom; shake off excess flour. Melt butter
in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a
large bowl. Set bowl in a larger one containing hot water or use a
double boiler off the heat. Beat at high speed 10 to 12 minutes or
until mixture is pale and thick and has tripled in volume. Sift
flour over batter in several batches, gently folding in with a
spatula after each addition. Gradually add cooled butter, folding
gently until well blended. Pour batter into prepared pan. Cook 20
to 25 minutes or until a wooden pick inserted in center of cake comes
out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack.
Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
stored at room temperature.

CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
until mixture is pale and thick. Gradually beat in flour. Very slowly
stir half the hot milk into yolk mixture. Pour mixture into pan
containing remaining hot milk. Whisk over medium heat 2 to 3 minutes
or until custard has a medium-thick consistency. Do not let mixture
boil. Place custard in bowl. Cover and refrigerate.

COFFEE ZABAGLIONE: In a large bowl or the top part of a double
boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
part of double boiler over simmering water; do not let water boil.
Gradually add coffee, beating constantly. Continue beating until
zabaglione has doubled in volume and is soft and fluffy, 4 to 6
minutes. Remove from heat and set pan or bowl over a bowl full of ice
water. Stir with a whisk until mixture has cooled.

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