Double-Boiler Polenta with Gorgonzola+

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Entree
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Double-Boiler Polenta
2 tb Unsalted butter, softened
4 oz Gorgonzola cheese in 4
-1 oz. slices

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four
bowls. Top each with a slice of cheese. Serve immediately.

Jan/Feb 95 issue of Cook’s magazine.

– – – – – – – – – – – – – – – – – –

TEA LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 fl Cold Tea
6 oz Raisins
6 oz Sultanas
10 oz Self-rising flour
7 oz Soft brown sugar
1 Egg

1. Steep fruit and sugar in cold tea ovrnight. Add egg
and flour.

2. Put in a 1 lb. loaf tin and cook for 1 hour 45
minutes at 350F or gas mark 4.

Source: Mary Killen, Clough, Downpatrick Co. Down, N.
Ireland 1993 (My husband’s 84 year old Aunt) Typed for
you by: Linda Fields, Cyberealm BBS Watertown, NY
315-785-8098 or 315-786-1120

– – – – – – – – – – – – – – – – – –

DEEP FRIED CHERRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh ripe red cherries
1 c Flour, all purpose
1/4 c Sugar
1/3 c Milk
1/3 c Dry white wine
3 Eggs
-fat for frying
Confectioner’s sugar
Cinnamon

“Fresh fruit coated with batter and deep fried is a favorite dessert in
several eastern European countries. Plums, apples or currants are prepared
in the same manner. In Hungary this dessert is called Cseresznye
Kisutve”.
Wash cherries and wipe dry. Do not remove stems. Tie with thread to form
clusters of 4 cherries. Combine flour, sugar, milk, wine and eggs in a
bowl. Mix to make a smooth batter. Dip each cluster of cherries into
batter, coating well; and drop into a kettle of deep hot fat (375F on
frying thermometer). When golden, remove with a slotted spoon and drain.
Serve at once with confectioner’s sugar and cinnamon.
SERVES:6

– – – – – – – – – – – – – – – – – –

Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

—–

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER JUMBOS
Categories: Cookies
Servings: 18

1 1/2 c Peanut butter
1/2 c Butter or margarine,
-softened
1 c Packed brown sugar
1 c Granulated sugar
3 Eggs
2 t Baking soda
1 t Vanilla
4 1/2 c Rolled oats, uncooked
1 c Semisweet chocolate chips
1 c Candy-coated chocolate
-pieces

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat peanut butter, butter, sugars and eggs in large bowl until
light and fluffy. Blend in baking soda, vanilla and oats until well mixed.
Stir in chocolate chips and candy pieces. Scoop out about 1/3 cup dough
for each cookie. Place on prepared cookie sheets, about 4″ apart. Flatten
each cookie slightly. Bake 15-20 minutes or until firm in center. Remove
to wire racks to cool completely.

Makes about 1 1/2 dozen large cookies.

MMMMM

Title: Stove-Top Beans
Categories: Main dish, Meatless
Yield: 4 servings

1 1/4 c Dried pea (navy) beans*
4 c Boiling water
1/2 ts Salt
1 c Bean cooking liquid
– (step 3)
2/3 c Tomato puree
1/2 c Onion, chopped
1 md Sweet apple
— unpeeled, finely chopped
1 tb Prepared mustard
1 1/2 ts Worcestershire sauce
2 ts Sugar
1/8 ts Pepper

4 servings of about 1 cup each 296 calories per serving

1. Add beans to boiling water. Boil 2 minutes. Remove from
heat, cover, and soak 1 hour or overnight in
refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover,
and boil gently until tender — 1 to 1-1/2 hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans
and remaining ingredients in saucepan. Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired
consistency–about 10 minutes.

5. Serve half of the beans and refrigerate remaining 2
cups for use at another meal within 3 to 4 days. *

*NOTE: 3-1/4 cups canned navy beans, drained, may be used
in place of dried beans; omit 4 cups boiling water and
salt and steps 1 and 2. Use 1 cup water in place of bean
cooking liquid. Combine beans and 1 cup water with other
ingredients and proceed as directed in step 3 above. About
260 calories per serving.

*NOTE: Reheat beans over medium heat until mixture is
bubbly, stirring as needed to prevent sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Hannah Storm’s “Mystery” Soup
Categories: Soups
Yield: 8 servings

1 Onion,large,chopped
1 lb Mushrooms,sliced
1 Butter stick
1/3 c Flour
2 qt Chicken broth
2 c Canned pumpkin*
2 c Light cream
3 T Honey
2 t Nutmeg

Before making her name as CNN’s sole female sportscaster, Hannah
Storm was famous for her misadventures in the kitchen. “When I was
younger, my brothers used to make fun of me,” says Storm. “Once, I
was following this wonderful chocolate-coffee bundt cake recipe, and
I used a cup of freeze-dried coffee grounds. The joke circulated
around the family for years, ‘I ate a piece of Hannah’s cake and was
up for two days straight’.”

Storm has since honed her culinary skills. One dish she’s mastered is
her mother’s famous pumpkin soup. “This soup was always a mystery
soup for anyone outside of the family,” says Storm. “My mother never
liked to tell people what was in it because they probably wouldn’t
try it.”

* – not pie filling

In a large soup pot, saute onion and mushrooms in butter for 1-2
minutes. Remove from heat and stir in flour. Add chicken broth and
pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir
in cream, honey, nutmeg and serve.

OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and
Parmesan cheese.

MMMMM

Hearty Barbecue Pizza

Recipe By : Fastand Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Mushrooms
Pizza Sausage
Sept23 Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound hot Italian turkey sausage
1/2 cup barbecue sauce
1 green bell pepper — chopped
3/4 cup sliced fresh mushrooms
3 tablespoons sliced ripe olives
1/2 cup shredded Low Fat Mozzarella cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll each into 9×6″ oval shape.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes (If crusts puff during baking, flatten slightly with spoon.)
Meanwhile, in medium skillet, brown sausage and drain well. Stir in barbecue
sauce. Heat well. Spred evenly over partially baked crusts. Top with remaining
ingredients. Bake at 450 F. for an additional 7-9 minutes or until cheese is
melted and crusts are golden brown.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 530 calories, 14 g. fat, 29 mg. chol.

Title: SAUTEED GARLIC POTATOES
Categories: Diabetic, Vegetables, Side dish
Yield: 2 servings

1 lb Red potatoes;
1 tb Olive oil;
3 md Garlic cloves;
Salt
Fresh ground black pepper

Wash potatoes and cut into 1″ cubes. Heat oil in a
nonstick skillet large enough to hold the potatoes in
one layer. Add garlic and saute until about 1 minute.
Add potatoes and saute golden all sides, about 15
minutes. Sprinkle with a little salt and cover.
Reduce heat and cook gently for about 10 minutes, or
until soft, tossing and stirring from time to time.
Remove garlic and season with a little more salt and
pepper to taste. 276 calories; 5g protein; 50g carb;
7g fat; 0 chol; 13 mg sodium; Source: San Diego Union
Food Section, march 1994 Brought to you and your via
Nancy O’Brion and her Meal Master

—–