4 cups diced apples
2 cups sugar
2 eggs
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
1 cup oil
1 cup chopped walnuts

Mix together 4 cups diced peeled apples and 2 cups sugar and let
sit for 1 hour.

Beat 2 eggs and add 1 cup oil and 1 tsp vanilla.

Add to apple mix.

Sift 3 cups flour with 1 tsp salt, 1 tsp each nutmeg and cinnamon,
and 2 tsp baking soda.

Mix apple mix with dry ingredients and 1 cup chopped walnuts.

Put in an oiled Bundt ™ pan

Bake at 350 deg F for 1 hour and 15 minutes.

Test for doneness with a toothpick or other sharp implement.

Let sit 15 minutes before removing from pan.

NOTE: When I first made this, I didn’t have a Bundt pan and it
didn’t turn out very well……..I think the Bundt pan is probably
*crucial*

As you can see, this is quite high in fat……if anyone has a
suggestion for oil substitution, I’d love to hear it.

1/2 c. butter
Grated peel of 1 lemon
1/2 c. fresh lemon juice
1 1/2 c. sugar
5 egg yolks
1 whole egg

Preparation :
TIPS: Because of its high acidic content, lemon curd will keep
well when refrigerated. Be sure to thoroughly cook the curd or it
will break down and thin out upon standing.

1. Place butter into a metal bowl and set over simmering water in a wide
saucepan or skillet. When melted, add the lemon peel, lemon juice
and sugar.

2. Using an electric beater or whisk, beat in the egg yolks and the
whole egg while the mixture continues to cook. Whisk until thick and
smooth, about 20 minutes. Mixture should be as thick as any cooked
pudding.

3. Cool. Turn into jars and cover. Refrigerate until ready to use.

Yield: 3 cups.

Good served as a filling for white cakes, meringue layers, or sweet
yeast rolls and Danish pastry, or mixed with whipped cream to fill tiny
dessert cream puffs.

GRAIN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
1 tb Sugar
2 c Whole wheat flour
3/4 c Rye flour
3/4 c Wheat germ
3/4 c Unprocessed bran
1/2 c Nonfat dry milk powder
1/2 c Sunflower seeds
1 t Salt
1 Whole egg

– – – – – – – – – – – – – – – – – –

Gyoza (Pot Stickers)

Recipe By : Dynasty
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound pork,turkey,beef or chicken or 3/4 lbs. — lean ,ground
med. shrimp finely chopped — shelled,deveined
1 cup shredded green cabbage
2 green onions tops — chopped
1 clove garlic — minced
2 Tablespoons soy sauce
1 Tablespoon cornstarch
1/2 teaspoon ginger — minced

Mix well.

Place 1 rounded tsp. mixture onto center of 1 of about 3 dozen Dynasty
Gyoza Wrappers. Moisten edge with water. Fold wrapper in half over
filling, pleating edge in decortive-fashion as desired;press edges to
seal.Repeat with remaining wrappers filling. Heat ! Tbs. oil in each of
2
large non-stick pans. Add filled gyoza side-by-side. Cook over medium-high
heat1 to 2 min. or until lightly browned on the bottom. Add
1/3 cup water to each pan, cover cook over medium heat 3 to 4 min. or
until water is gone. Serve browned side up with soy sauce.

– – – – – – – – – – – – – – – – – –

NOTES : You can use Pam instead of the oil in skillet, I did and it worked
just fine.

Tulsa Fire Department Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 medium Onion — chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Salt
2 Garlic cloves — crushed
2 cans (10 1/2 oz) Beef broth
2 cups Canned pinto beans
1 can (8 oz) Tomato sauce
1 tablespoon Flour or more
1/4 cup Water

Brown the meat and onion and pour off grease. Add chili powder, cumin, salt,
crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add
pinto beans and simmer 15 minutes more. Thicken with a small amount of flour
paste (dissolving 1 tablespoon flour in 1/4 cup water). Serve over cooked
spaghetti or plain with crackers.

– – – – – – – – – – – – – – – – – –

RED CHILE PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Red New Mexico chiles OR
9 California chiles
Chiles should be dried

Place chiles in bowl with 3 1/2 cups warm water. Let
stand until softened. Discard all but 1 1/4 cups
liquid. In a blender or food processor, pruee chiles
with liquid until smooth; scrape down sides of
container once or twice.

Use wherever Red Chile Puree is called for.

– – – – – – – – – – – – – – – – – –

Title: Vegetable-Bulgur Pilaf
Categories: Diabetic, Vegetarian, Nuts/grains, Vegetables, Side dishes
Yield: 4 servings

1/2 c Onion; chopped 1/2 c Chicken/beef/ vegetable
1/2 c Celery; chopped -broth
1/2 c Fresh mushrooms; sliced 1/4 c Red/green pepper strips;
1 cl Garlic; minced -(optional)
1 tb Cooking oil; 1/4 c Bulgur wheat;
1/2 c Carrots; sliced 1/2 ts Dried tarragon; crushed
1/2 c Zucchini; sliced 1/4 ts Salt;

In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes
or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa

Soruce: Better Homes and Gardens, Eating Light by WHOM

MMMMM

Beef Brown Rice Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz. frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

– – – – – – – – – – – – – – – – – –

Title: PASSOVER FARFEL MUFFINS
Categories: Passover, Brunch, Pesach brds
Yield: 8 servings

-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt Pepper to taste
1 tb Schmaltz; more or less

Put farfel in colander with bowl underneath and pour
boiling water over – let stand till soggy about 5
minutes. Drain well and add eggs and seasonings and
schmaltz. Put dab of schmaltz in bottom of muffin tin
~ heat pan in oven then take out and fill with
mixture. Bake at 400 for 30 mins. I usually double
recipe.

They come out all big and puffy and as they cool they
flop. Also be careful; the bottom of the oven gets
covered with schmaltz. I usually make these till the
oven starts to smoke – but never have enough. They’re
yummy.

Roz Edelberg Formatted by Elaine Radis; 3/92

—–

Title: Baja Seafood Stew
Categories: Stews Seafood Vegetables Fish
Servings: 6

1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 T Orange Peel; Grated
1 1/2 c Orange Juice
1 T Sugar
1 T Cilantro; Fresh, Snipped
1 t Basil Leaves; Dried
1 t Salt
1/2 t Pepper
1/2 t Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 ea Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half.
** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.
————————————————————————–

Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that
have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to
boiling; reduce heat. Cover and simmer until shrimp are pink and fish
flakes easily with fork, 4 to 5 minutes.

—————————————————————————–