Title: Apricot Rice Pudding
Categories: Pudding
Yield: 12 servings

1/2 c Rice
1 qt Non-fat milk
3/4 c Non-fat egg substitute
-(equivalent to 3 eggs)
1/2 c Sugar
ds Salt
1/2 t Grated lemon zest
1 t Vanilla
6 Apricots, pitted and sliced
-(about 1 pound)
2 T Brown sugar, packed

Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling.
Reduce
heat. Cover and simmer until milk is absorbed, about 15 minutes.
Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar,
salt, lemon zest and vanilla. Stir in apricots.

Pour into 9″ square pan and set in pan of hot water. Bake at 325’F.
30-40 minutes or until set. Chill until serving time. Just before
serving sprinkle brown sugar over top of custard and broil until
sugar melts and top is lightly browned.

Each serving contains about: 114 calories; 86 milligrams sodium; 2
milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams
protein; 0.24 gram fiber.

MMMMM

Title: CHOCOLATE-MINT MOUSSE
Categories: Desserts
Yield: 10 servings

8 lg Eggs
3 c Semi-sweet chocolate pieces
10 tb Unsalted butter
5 tb Creme de menthe (Green or
– white)
1 c Heavy cream
Fresh mint (if desired)

1. Separate eggs, placing whites in large bowl, yolks in small bowl.
Reserve 1/2 cup chocolate pieces. In large glass bowl, place remaining
chocolate and the butter. Microwave on HIGH 3 minutes, stirring until well
blended. 2. Beat in yolks, one at a time, beating well after each. Let
cool, stirring occasionally, 15 minutes, or until slightly thickened. Stir
in 4 tablespoons creme de menthe. With electric mixer at high speed, beat
egg whites until stiff, moist peaks form. With same beaters, in small bowl,
beat cream until stiff. Fold the egg whites and half of whipped cream into
the chocolate mixture. Cover; refrigerate mousse and remaining cream until
sready to serve. 3. Meanwhile, in small glass bowl, place reserved
chocolate. Microwave on HIGH 3 minutes, or until chocolate is melted. On
foil lined tray, trace a 6-inch circle. Spread melted chocolate within
circle. Refrigerate 45 minutes; with knife, cut circle into 6 equal wedges.
4. To serve: With electric mixer at high speed, beat the reserved whipped
cream with the remaining cream de menthe. Spoon into pastry beg fitted with
1/2-inch star tip. Pipe 6 swirls on mousse. Between each swirl, press a
chocolate wedge slightly into mousse to stand upright. Garnish with fresh
mint, if desired. Makes 10 servings.

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VEGETARIAN POT PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 tb Parsley dried
1 t Soy Sauce low sodium
1/4 ts Sage, ground
1/2 ts Thyme, ground
1/4 ts Pepper
1/4 ts Cayenne pepper
—–CRUST INGREDIENTS—–
1 3/4 c All purpose flour
2 ts Baking Powder
1/2 ts Baking Soda
2 tb Margarine
3/4 c Buttermilk
2 ts Honey

Start by making the crust. (Could use instant potatoes
instead) Start with ingredient 17. Sift flour,baking
powder and soda into a large bowl. Using a pastry
blender or fork cut the margarine into the mixture
until it resembles coarse meal. Combine the buttermilk
and honey mixing well then add to flour mixture
stirring with a fork to form a stiff dough. Add more
buttermilk if dough is too stiff. Knead in bowl about
3 to 5 minutes until dough is no longer sticky. Turn
out onto a lightly floured surface. Roll out into the
desired shape. Coat an 8 cup casserole dish with
vegetable spray. Preheat oven to 400 degrees. n a
heavy sauce pan over medium high heat, heat wine to a
simmer, add onion. Cook, stirring for 3 minutes. Add
celery, carrots, bell pepper, green beans, and peas.
If mixture starts to dry out add more wine. Cook,
stirring about 3 minutes. Reduce heat to low. Sprinkle
flour over the vegetable mixture; cook, stirring 2
minutes. Combine skim milk and 2 cups vegetable stock
in a separate bowl. Slowly whisk the liquid mixture
into the saute’. Sauce will start to thicken. Add the
parsley, soy sauce, sage, thyme, pepper and cayenne.
Cook stirring constantly until filling is thickened.
Remove from heat and pour into prepared casserole
dish. Lay biscuit crust lightly over the filling. DO
NOT SEAL EDGES. Bake 20 to 30 minutes or until crust
is golden brown and filling is bubbling.

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Girdle Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Title: Black Bean Soup
Categories: Soups/stews, Beans
Yield: 20 servings

2 lb Black beans 1/2 ts Cayenne
1/2 c Sunflower oil 1 tb Mixed vegetable seasoning
1/2 lb Bacon 4 ts Ground cumin
1/2 lb Diced ham 6 qt Chicken broth (OR
8 Onions, chopped 3 Bouillon cubes AND
7 Cloves garlic, minced 6 qt Of water)
7 Stalks celery w/leaves, 1/4 c White wine
Chopped 1 c Sherry
3 c Uncooked brown rice

Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
garlic and celery. Cook at high simmer until vegetables are soft, about 30
minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put
through blender a little at a time until smooth. Return to soup pot;
reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.

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Title: Coconut-Mocha Drops
Categories: Cookies
Yield: 48 servings

1 tb Freeze-dried instant
Coffee (dry)
1/4 c Margarine or butter
1/4 c Milk
3 c Powdered sugar
2 c Flaked coconut; toasted

Recipe by: Betty Crocker’s Microwave
1. Mix coffee, margarine and milk in large bowl. Cover loosely and
microwave on high 1 minute 30 seconds to 2 minutes or until margarine is
almost melted and mixture is hot. Stir until coffee is dissolved.
2. Stir in powdered sugar until smooth. Stir in coconut. Drop by scant
teaspoonfuls onto waxed paper. Let stand 15 minutes or until firm. ABOUT
4 DOZEN CANDIES; 55 CALORIES PER CANDY.

—–

Asian Savoy Salad

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Asian Salad Dressings
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
1 teaspoon sugar
2 cloves garlic — peeled, crushed
1 tablespoon oyster sauce
1/2 pound savoy cabbage
1/2 cup carrot strips — julienned

Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage.
Shred the cabbage finely. Add cabbage, toss it with the dressing, and
allow the mixture to macerate for at least 2 hours.
Transfer the salad and dressing to a serving bowl, sprinkle with the carrot
and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 25 Calories; less than one gram Fat (2% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 480mg Sodium

Title: Chocolate-Bourbon Balls
Categories: Cookies
Yield: 18 servings

1/2 c Semisweet chocolate chips
2 tb Honey
1 1/4 c Finely crushed vanilla
-wafers
1 c Ground walnuts
1 tb Bourbon whiskey
Sugar

Recipe by: Betty Crocker’s Microwave
1. Mix chocolate chips and honey in 1-1/2-quart casserole or bowl.
Microwave uncovered on high 1 to 2 minutes or until chips are melted;
stir.
2. Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls.
Roll balls in sugar. Store in tightly covered container up to 10 days.
(Flavor will continue to develop as they stand.) ABOUT 1-1/2 DOZEN
CANDIES; 100 CALORIES PER CANDY.

—–

Jalapeno Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup yellow cornmeal
2 T. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg — lightly beaten
1/2 cup sour cream
1/2 cup milk
1/4 cup butter — melted
1 4 oz. can green chiles — chopped and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. In
large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add
egg, sour cream, milk, butter, and green chiles. Whisk until batter is
smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve
warm.

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BERNESE POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes,
Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter.
Add onion, carrot, celery and garlic, and cook,
stirring often, until soft but not browned. Mix in
pepper, marjoram, nutmeg, potatoes and broth. Bring to
a boil, cover, reduce heat slightly, and boil gently
until potatoes are tender, 25-30 minutes. Puree soup,
about half at a time, in blender or food processor
until smooth. Return to cooking pan. Gradually blend
in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is
smoothly melted into soup. Taste, and add salt if
needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

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