FRESH FRUIT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar
3 tb Cornstarch
1/8 ts Salt
1 c Water
1 1/4 c Rose wine
1 1/2 c Cranberry juice
3 c Fresh fruit

Mix sugar, cornstarch and salt in 3-quart saucepan;
stir in water and wine. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat.
Stir in cranberry juice. Cover loosely and refrigerate
until chilled.
Stir in fruit. Serve with sour cream or whipped cream
if desired.

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Title: Berks County Potato Custard Pie
Categories: Penndutch, Pies
Yield: 1 servings

1 md Potato
2 tb Butter
3/4 c Sugar
2 Egg yolk
2 Egg white
1/2 Lemon, juice of
1/2 Lemon, grated rind of
1/2 c Milk
*pastry

Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Title: Applesauce Oat Bran Muffins
Categories: Diabetic, Breads/bm
Yield: 12 servings

1 c All purpose flour Pie spice
1 c Oat bran 1/2 c Unsweetened applesauce
1/4 c Packed brown sugar 1/2 c Water
4 ts Baking powder 1/4 c Vegetable oil
1 ts Ground cinnamon or pumpkin 2 Large egg whites

Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: CAL 120; CHO 18 gm; PRO 3 gm;
FAT 5 gm; NA 120 mg Food exchanges per serving: 1 bread, 1 fat

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

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Carol’s Gold Mine Pie

Recipe By : from Gloria Talley, 1990
Serving Size : 1 Preparation Time :0:00
Categories : Pies, Tarts, And Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1 7 oz package flaked coconut
1/2 cup chopped pecans
1 8 oz cream cheese, softened
2 baked pie crusts
1 14 oz Eagle Brand Sweet Condensed Milk
1 16 oz frozen whipped topping
1 12 oz jar caramel ice cream topping

Melt margarine in large skillet. Add coconut and chopped nuts. Cook until
golden brown, stirring frequently. Set aside.

Combine cream cheese and condensed milk. Beat until smooth, fold in whipped
topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of
caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over pie.

Repeat layers with remaining ingredients. Cover. Freeze until firm. Let
stand at room temperature for 5 minutes before serving. Keep refrigerated.
Pies can be kept in freezer for several days before using.

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Title: Peanut Butter Balls
Categories: Candies
Yield: 6 servings

1 1/2 c Peanut butter
2 c Icing sugar
1/4 c Butter/margarine , softened
1 ts Vanilla
2 c Semi-sweet chocolate chips
1/3 c Grated Parowax (sealing wax)

Mix first 4 ingredients together. Shape into 1 inch balls. (may be
shaped into logs). Melt chocolate chips and wax in small heavy
saucepan over low heat. Dip balls into choc/wax. Drain place on
waxed paper. Let cool and harden. ENJOY!

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Title: Gluten-Free Bread
Categories: Allergy, Diabetic, Breads/bm
Yield: 16 servings

1 ts Granulated sugar 2 tb Cornstarch
1/2 c Warm water 2 ts Gluten-free baking powder
1 Envelope active dry yeast 1 ts Salt
1 c Water 2 Egg whites
2 tb Minute tapioca 1/2 c Skim milk
2 c Whole bean flour 1 ts Poppy seeds
1/4 c Cornmeal

Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with
cornmeal and set aside.

Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
top. Set aside for 10 minutes or until frothy. Stir well.

Combine water and minute tapioca in a saucepan. Bring to a boil.
Cook for 1 to 2 minutes or until thickened and clear.

Stir together bean flour, cornmeal, corstarch, baking powder and salt
in a mixing bowl.

In separate bowl, whisk together egg whites and milk. Whisk in yeast
and tapioca mixture. Stir into dry ingredients, beating until
smooth. Set aside for 10 minutes.

Turn out onto surface generously dusted with cornstarch. Dust hands
with cornstarch and sprinkle a little over dough. Knead 4 to 5 times
and fit into prepared pan. Brush top with milk and sprinkle with
poppy seeds.

Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped. Makes 1 loaf, 16 slices.

Variations seed bread, herb bread, Foccacia pizza crust to be added
to recipe after testing.

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94.

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Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

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Chinese Fortune Cookies #1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/3 Cup Sugar
2 Tablespoons Corn Oil
2 Tablespoons Water
1/4 Cup Cornstarch

Have fortunes prepared in advance. Beat egg on low speed until frothy.

Beat in sugar, a little at a time, continue beating until mixture
is a very light yellow and thick. Fold in corn oil. Blend water and a
little of the egg mixture into cornstarch, then stir into the
remaining egg mix.

Heat heavy, well seasoned griddle to 350 deg, or until drops of water
bounce when dropped on the griddle. (For griddles without temperature
control, keep heat between low and medium). Drop heaping T of batter
on the griddle and spread with the back of a spoon to about 4 in.
wide and 1/8 in. thick. Cook until edges are slightly brown cookies
can be easily lifted from griddle with a spatula, 5 – 8 minutes. (If
cookies stick, bottoms need to be cooked a little longer). Turn
cookies carefully cook other side until light brown. Be careful to
keep temperature even. Place fortune paper on cookie as soon as it is
removed from the griddle.

Folding is easier to do than to describe, but the end result is
shaped like a horseshoe. Fold opposite edges together, forming a
semicircle.

Crease crosswise at the center of the straight edge to form a
flattened side, then bend the opposing corners together for the
traditional shape.

Set in a small glass or muffin tin until cookie cools and holds its
shape. Wipe griddle stir batter. Repeat.

Shared by Micheal Kean, Prodigy ID# VMXV03A

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Fresh Strawberry Mousse

Recipe By : Cooking With Bon Appetit – Light Desserts
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Fresh orange juice
1 Envelope Unflavored gelatin
1 Each Egg
1 Each Egg yolk
3 Tablespoons Sugar
6 Ounces Fresh strawberries — hulled
1 Tablespoon Framboise
1/3 Cup Whipping cream — whipped – soft peaks
Sliced strawberries — minced
Unsalted pistachios (garnish)

Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil
collars). Place orange juice in cup. Sprinkle with gelatin and let
stand until liquid is absorbed, about 5 minutes.

Meanwhile, combine whole egg, yolk and sugar in medium bowl
of electric mixer and beat at high speed until mixture is thick and
forms a ribbon when beaters are lifted, about 5 to 7 minutes.
Set aside.

Combine strawberries and Framboise in processor or blender
and puree until smooth. Set cup with gelatin mixture in small
pan of hot water and place over low heat until gelatin is
completely dissolved and clear. Stir into egg mixture. Blend
in pureed strawberries. Set bowl in larger bowl if ice water
and stir gently with rubber spatula until mixture is almost set,
about 10 minutes. Fold in whipped cream. Pour into prepared
dish (es). Refrigerate until set. If using mold, invert onto platter
before serving. Garnish top with berries and pistachios.

Title: Cauliflower and Spinach Salad
Categories: Salads, Vegetables, Side dish
Yield: 6 servings

3 c Cauliflowerets
1/2 lb Spinach

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6 tb Vegetable oil
3 tb White wine vinegar
1 lg Garlic clove,crushed
1/2 ts Dry mustard
1/2 ts Salt
1/2 ts Dried basil
1/4 ts Pepper
1/2 c Slivered almonds

Rinse and drain cauliflower and cut into small flowerets. Wash and
trim spinach. Stack leaves and slice crosswise into 1/4-inch strips.
Place in a salad bowl along with caulifower. Cover and refrigerate
until serving time. In a jar, combine oil, vinegar, garlic, salt,
mustard, basil and pepper. Shake to blend well. Just before serving,
pour dressing over vegetables; add almonds and mix gently but
throughly.
Makes 6 servings.

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