JONI “A”S CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JONI’S SSMW41A—–
Graham cracker crumbs
1 pound Small curd cottage cheese
16 ounce Cream cheese (2 pkgs)
1 1/2 cup Sugar
4 Eggs
1 pint Sour cream
1/3 cup Corn starch
2 tablespoon Lemon juice
1 teaspoon Vanilla
1/2 cup Melted butter or margerine

Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve
cottage cheese into bowl, add soft cream cheese and beat on high speed until
well blended and creamy.Beating at high speed add sugar, then eggs, Reduce to
med speed and add corn starch, lemon and vanilla. Beat until well Blended. Add
melted butter (or marg) and sour cream. Beat until smooth.

Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until
firm around edges. Turn off oven and let cake stay in oven for 2 hours. Remove
and cool completely on wire rake. Chill before removing side of pan. Good Luck
and Enjoy from Joni in S.Jersey

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TIBETAN ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Stock
4 oz Walnuts
8 oz Spinach
1 t Rosemary
1 t Sage
Salt pepper

Preheat oven to 375F.
Heat oil in a skillet fry the buckwheat for 2 to 3
minutes. Add onions mushrooms cook for a few more
minutes. Pour in the wine stock bring to a boil.
Reduce heat simmer for 20 minutes. Add more stock
if necessary. Grind the walnuts finely. Wash cook
spinach without water for 6 minutes. Drain off any
excess liquid chop thoroughly. When buckwheat is
cooked, remove pan from heat let cool slightly.
Stir in walnuts spinach. Mix in the herbs mix
well. Season to taste. Grease a 1 LB loaf tin press
in the mixture. Bake for 50 to 60 minutes till the
top is dark brown feels firm to the touch. Let it
stand for 10 minutes, then turn out onto a plate.
Serve with vegetables greens.

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PARMESAN-TOPPED FENNEL PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Potatoes, peeled quartered
2 Fennel bulbs, trimmed and
-chopped
2 c Defatted chicken broth
1/2 c Skim milk
2 tb Unsalted butter, melted
Salt to taste
White pepper to taste
2 tb Grated Parmesan
2 tb Flavored bread crumbs

Boil potatoes until tender; about 30 minutes. Drain
well. Transfer to a mixing bowl and mash well.
Meanwhile, in another saucepan, combine fennel with
the broth and cook over medium heat until tender;
about 15 minutes. Drain and puree in food processor.
Add to potatoes along with the milk and butter. Then
transfer to oven-proof casserole; top with Parmesan
cheese and bread crumbs. Brown under broiler for a few
minutes.

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Title: KANGAROO TAIL SOUP (IN PRESSURE COOKER)
Categories: Australian, Meat, Asian
Yield: 4 Servings

1.00 Large kangaroo tail
300.00 g Carrots, sliced
3.00 Sticks of celery, cut up
3.00 Medium onions, sliced
1.00 tb Butter
2.00 ts Ground black pepper
2.00 ts Ground nutmeg
7.00 Whole cloves
2.00 c Canned tomatoes, chopped
Salt to taste
3.00 tb Soy sauce

Separate the joints of the ‘roo tail. Brown the butter on a medium
heat in pressure cooker. Quickly fry the tail in the butter until the
pieces are lightly browned.

Add the onions and carrots, and gently fry for 2 minutes, then add
celery, pepper, cloves, nutmeg, salt. Fry on the same heat for
another 10 minutes. Add soya sauce and turn heat to high for 2
minutes, stirring. Add tomatoes with liquid and stir to crush.

Add water to cover, stir and put lid on pressure cooker. When steam
starts to come out, reduce heat and start timing. After 25 minutes
take off stove and cool down and remove lid.

If you want to thicken the soup, you can mix cornflour or coconut
cream powder with hot water and stir into soup. Simmer for another 10
minutes without the lid, while stirring.

Serve with rice.

Posted by Glen Jamieson to the Fidonet National Cooking echo with the
following comments:

Just for you, I have attached a recipe for Kangaroo Tail Soup, which
was derived from an Indonesian Ox Tail Soup, and can be used for Ox
Tail. I have made it many times, and it is a family favourite.

MMMMM

Title: Gold Coat Autumn Salad with California Figs
Categories: Salads, Fruits, Side dish
Yield: 4 servings

Lettuce leaves
2 Oranges
— peeled thinly sliced
2/3 c California Dried Figs
– Calimyrna or Black Mission
– stems removed quartered
1 Apple or ripe pear
— cored and thinly sliced

————————–CARDAMOM CREAM DRESSING————————–
1/2 c Vanilla nonfat yogurt
1/2 ts Honey
1/4 ts Ground cardamom or cinnamon
1 tb Toasted coconut (garnish)

On four individual salad plates, arrange a bed of lettuce leaves. Place
orange slices, fig quarters, and apple slices decoratively over lettuce.
For dressing, in a small bowl, stir together yogurt, honey and ground
cardamom until blended. Drizzle mixture over salads. Sprinkle coconut
over salads for garnish. Makes 4 side dish salads.

Calories: 167 Fat: 1.11 G Dietary Fiber: 5.19 G
Sodium: 21 Mg Calcium: 122 Mg Potassium: 490 Mg
Magnesium: 34 M Iron: 1.29 Mg % calories from fat: 6%

Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Baked Gammon in Cider (English)
Categories: English
Yield: 4 Servings

1 x Middle gammon
2 x Bay leaves
2 ts Cloves
2 tb Golden syrup
2 tb Demerara sugar
1/2 pt Cider
1 Tn peach halves
Chopped chives

Total cooking time: allow 20 minutes per pound plus 20 minutes
extra. Wash the joint, place in a saucepan, cover with water, add the
bay leaves and bring to the boil. Cover and simmer for half total
cooking time. Remove from the pan and discard liquid. Set oven to
375/F or Mark 5. Remove the skin from joint, score the fat and press
in the cloves. Place in a roastina tin, pour the syrup over the fatty
sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
bake for remainder of cooking time. Baste with the liquid 2 or 3
times. Twenty minutes before the end of cooking time add the peach
halves, reserving the juice, and sprinkle with chopped chives. When
cooked, remove the joint and the peaches. Add the peach juice to the
tin and boil rapidly to reduce to make a sauce; serve separately.
FIV1.’V77

Posted to the mm-recipes mailing list by “ray.watson”

Hi All

Taken from a booklet called Favourite Peak District Recipes. The Peak
District is a beautiful part of the UK and if you get the chance
take a trip there.

Happy Cooking Ray

MMMMM

Title: Baking Powder Biscuits
Categories: Diabetic, Breads/bm
Yield: 12 servings

2 c Flour 1/4 c Margarine
3 ts Baking powder 1/2 c Lowfat milk
1/4 ts Salt

Combine the dry ingredients in a mixing bowl. Cut in the margarine
with a fork or pastry blender. Add the milk. Stir to make a soft
dough.

Roll out on a lightly floured surface until 1/2 inch thick. Cut into
biscuit shapes. (Or divide dough in 12 balls, roll in your hands and
pat lightly to flatten.)

Place on an ungreased baking sheet. Bake at 425 F for 12 to 15
minutes or until lightly browned.

1 biscuit – 109 calories, 1 bread exchange, 1 fat exchange 15 grams
carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

TEFF GRIDDLE CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Teff — uncooked
3 1/2 c — water
1/8 ts Sea salt
3/4 c Onion — minced
1/2 c Parsley, fresh — chopped
1 c Whole wheat pastry flour
1 tb Sesame or canola oil
1 c Scallions — sliced
1/4 c Tahini
1 tb Soy sauce

Combine teff, 2 cups water and salt in a medium-size
saucepan, cover an dbring to a boil.

Lower heat and simmer for 15 to 20 minutes or until
water is absorbed, stirring occasionally.

Mix together onion, parsley, flour and remaining
water. Add to teff.

Heat a griddle or skillet and brush with oil.

Form cakes from about 1/4 cup of mixture. Grill for
about 5 minutes on each side.

Heat scallions, tahini and soy sauce in a small
saucepan for 2 minutes, stirring constantly.

Spread scallion mixture over hot cakes and serve.

Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g
carb; 14 g fat; 0 mg chol; 112 mg calcium

From the files of DEEANNE

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Title: CHICKEN CHOWED WITH BLACK BEANS
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, hacked into
2″ pieces

————————-MARINADE————————-
2 tb Light soy sauce
2 tb Cornstarch
1 ea Egg white
1 ts Salt
2 tb Peanut oil

————————ADDITIONAL————————
4 tb Peanut oil
3 ea Cloves garlic, chopped fine
1 ea Yellow onion, peeled and
-cut into 1″ pieces
3 tb Fermented black beans (dow
-see) rinsed in plain water
-and mashed with
2 tb Dry sherry
2 ea Green sweet bell peppers
-cored and cut julienne

————————FINAL SAUCE————————
1 tb Light soy sauce
2 tb Dry sherry
1 c Chicken stock
1 ts Brown sugar

Cut the chicken and soak in the marinade for 15
minutes. Heat a wok and add 2 T of the oil. Drain
the marinade from the chicken and reserve. Brown the
chicken pieces well in the wok, then remove and set
aside. Drain the oil from the wok and discard. Heat
the wok again and add the remaining 2 T oil. Chow the
garlic for a moment and add the onions and the dow see
mashed with the sherry. Chow for a moment and add the
green peppers. Return the chicken to the wok along
with the reserved marinade. Add the ingredients for
the final sauce. Stir well and cover. Simmer the
dish until the chicken is tender but not overcooked,
about 20 minutes.

—–

Italian Vinaigrette

Recipe By : Cucina! Cucina!
Serving Size : 16 Preparation Time :0:00
Categories : Edith – Like Edith – Try
Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole egg yolk
1 tbsp water
1 tbsp Dijon mustard
2 tbsp garlic — minced
1/2 tsp salt
1 tsp pepper
1/2 tsp dry mustard
2 tsp oregano
1/2 tsp sugar
1/3 c red wine vinegar
1 c olive oil

Combine the egg yolk and water in a small bowl and whisk well. Cover the
bowl with a small plate and microwave on high for 10 seconds, or until the
mixture starts to expand. Continue to cook 5 seconds longer. Whisk with
a clean whisk. Cover and return to the oven 5 seconds. Whisk with a
clean whisk, cover and let sit 1 minute.

In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry
mustard, oregano, sugar, vinegar and lemon juice; process to blend.
Slowly add the olive oil, processing until emulsified. Set aside.

Makes 1 1/2 cups.

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NOTES : Used in Cucina! Cucina! Chopped Salad.