Title: Sweet Savory Appetizer Puffs
Categories: Appetizers
Yield: 48 appetizers

———————————–PUFFS———————————–
1 c Water
1/2 c Butter
2/3 c All-purpose flour
2/3 c Whole wheat flour
5 Eggs

———————————-FILLING———————————-
12 oz Neufchatel cheese
-OR- cream cheese
1 c California dried figs
– (finely chopped)
9 sl Bacon
— crisply cooked crumbled
2 tb Chutney

For puffs, bring water and butter to a boil. Add flours, all at once,
stirring well for about a minute. Turn dough into mixer bowl or food
processor. Add eggs (one at a time, if using mixer; all at once if
processor). Mix or process until smooth and shiny. Drop by rounded
teaspoonfuls onto greased baking sheet. Bake in a 400 degree F. oven for
20 minutes, until well browned. Cool. Split. Fill each puff with about
1-1/2 teaspoons of filling. For filling, combine all ingredients in a
small bowl blending well.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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RED-EYE GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. Smithfield and
genuine Virginia hams are ideal for this.

Take a slice of uncooked ham with most or much of the fat left on.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides.

That is red-eye gravy, which you pour over the ham and serve.

The name “red-eye gravy” (sometimes referred to as “red-ham gravy”)
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the “eye” of the name.

From Craig Claiborne’s “Southern Cooking”

Contributed by Wesley Pitts

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Spicy Red Bean Dip

Recipe By : Dallas Morning News
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large clove garlic
1 large jalapeno, stemmed, veined, seeded
1 can red kidney beans — 15 1/2oz.
juice of 1/2 lime
1/2 teaspoon chili powder, or to taste
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 tablespoons water

Mince garlic in bowl of food processor. Add jalapeno; process until fine. Add
remaining ingredients; process until smooth. Serve with tostada chips.

– – – – – – – – – – – – – – – – – –

Egg Drop Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 quart Water
6 Eggs — Well Beaten
9 Chicken Bouillon Cubes
1 1/2 cup Finely Choped Green Onions
1/3 cup Soy Sauce
And Tops

Bring water to a boil in a large saucepan; add bouillon cubes and stir until
dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs
all at once, stirring rapidly in one direction with a spoon. Eggs will
separate to form fine threads. Stir in green onions. Serve immediately.
Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German, Soups/stews, Beans
Yield: 8 servings

1 lb Navy Beans; Dry 1 ea Garlic; Clove, Minced
3 qt Water 2 c Celery Tops; Finely
Chopped
1 ea Ham Bone Or Hock; Smoked 1 1/2 ts Salt
2 tb Parsley; Chopped 1/2 ts Pepper
1 c Onions; Finely Chopped

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.

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Title: Autumn Quinoa and Butter Beans
Categories: Diabetic, Vegetables, Beans, Vegetarian, Main dish
Yield: 4 servings

1/2 c Quinoa 1/4 ts Ground cardamom
2 tb Margarine 1/8 ts Ground nutmeg
3/4 c Finely chopped onion 1 c Diced sweet potato
1 tb Minced fresh ginger -(1/2″ pieces)
3/4 c Orange juice 1 c Diced butternut squash
2/3 c -Water -(1/2″ pieces)
2 tb Honey 1 1/2 c Cooked/canned butter beans
1/2 ts Salt -(drained and rinsed)
1/4 ts Ground coriander 1/4 c Chopped cranberries

Thoroughly rinse the quinoa by placing it in a large bowl and filling
the bowl with cold water. Drain the quinoa and repeat the rinsing
and draining 4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add
the onion and ginger, and cook, stirring, until the onion is
softened. Stir in the orange juice, water, honey, salt, coriander,
cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and
squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the
butter beans and quinoa, and return to a boil. Reduce the heat and
simmer, covered, 15 minutes. Stir in the cranberries; simmer,
covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g
Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates:
56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg

Source: Wholesome Harvest – by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

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Title: DIABETIC STRAWBERRY JAM
Categories: Jelly, Fruits, Desserts
Yield: 1 servings

-Don Nassen-RNGG84A
4 c Strawberries, halved
1/2 c Concentrated white grape
-juice (simmered down from
-1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2
-envelops)

Place berries juices and lemon rind in saucepan. mash berries
slightly to release juice. heat to boiling. Sprinkle with unflavored
geltatin. Remove from heat, skim and pack into hot jars with hot
lids. coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

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Title: Chocolate-Cherry Drop Cookies
Categories: Cookies
Yield: 54 servings

1 c Sugar
1/2 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
2 c Cut-up candied or maraschino
Cherries
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar; about
* if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt and cherries.
Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased
cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains
when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN
COOKIES; 95 CALORIES PER COOKIE.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted; remove from heat. Stir in water and powdered sugar until smooth.

—–

Title: Rice Pudding with Brandy Currants
Categories: Desserts, Low-fat
Yield: 4 servings

2 tb Dried currants
2 tb Brandy
1 1/2 c Water
1/4 c Long-grain white rice
1 pn Salt
2 c Low-fat milk
2 ts Unflavored gelatin
1/3 c Sugar
1 ts Grated orange peel
1/2 ts Ground cinnamon
1 lg Egg
1 ts Vanilla extract

“This is a lighthearted version of riz a l’imperatrice — ”rice in the
style of the empress“ – which is thought to have been inspired by Empress
Eugenie, the Spanish wife of Napolean.”

Bring 2 tablepsoons dried currants and brandy to boil in small saucepan.
Remove mixture from heat. Combine 1-1/2 cups water, rice and salt in
another small saucepan. Bring to boil, stirring occasionally. Reduce
heat to low. Cook uncovered until almost all water is absorbed and rice
is very soft, stirring occasionally, about 20 minutes.

Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk.
Let stand 10 minutes to soften.

Heat milk mixture over low heat until just warm, stirring until gelatin
dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon.
Cook over low heat until mixture thickens slightly, stirring occasionally,
about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to
blend. Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to
saucepan and stir over very low heat 3 minutes; do not boil. Remove
mixture from heat.

Place saucepan in bowl of ice water. Stir pudding occasionally until
cool. Spoon into four 3/4-cup custard cups. Refrigerate until set, at
least 8 hours.

PER SERVING: calories, 230; fat, 4 g; sodium, 113 mg; cholesterol, 63 mg

* Source: Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

—–

Title: Swedish Nut Cake
Categories: Desserts, Cakes
Yield: 1 Cake

2 c Sugar
2 Eggs, slightly beaten
20 oz Can crushed pinapple,
Undrained
2 ts Baking soda
2 c Flour
1 ts Vanilla
1/2 c Walnuts, chopped

MMMMM————————–TOPPING——————————-
8 oz Cream cheese, softened
4 oz Butter
1 3/4 c Powdered sugar
1 ts Vanilla
1/2 c Walnuts, chopped

Mix together the cake ingredients. Pour into a
13×9 inch pan and bake at 350, 36 minutes.

Mix together topping ingredients and beat with a
beater then spread on hot cake.

Source: First Christian Church Cookbook
Cameron, MO. – 1979

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