MARAK PEROT KAR (COLD FRESH FRUIT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe
1 qt Strawberries, fresh
1/2 lb Grapes, green
4 md Apples, cored quartered
3/4 c Lemon juice, fresh
1/2 c Sugar
6 c Water
1 1/2 c Orange juice, fresh

Cut the cantaloupe in half. Remove the seeds and stringy fibers,
scoop out the pulp with a large spoon and chop it coarsely/ Wash the
strawberries and grapes under cold running water, picking out and
discarding any fruits that are badly bruised. Remove and discard the
stems.
Combine the cantaloupe, strawberries, grapes, apples, 1/2 cup of the
lemon juice, the sugar and water in a 4 to 6 quart enameled or
stainless steel saucepan. Bring to a boil over high heat, reduce the
heat to low and simmer uncovered for 15 minutes.
Puree the soup through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl and force the
ingredients through with the back of a spoon, pressing down hard on
the fruits before discarding any remaining pulp.
Stir the remaining 1/4 cup of lemon juice and the orange juice into
the soup and refrigerate for at least 2 hours, or until thoroughly
chilled.

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HOT APPLE MUFFIN

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
4 Apples, red, medium,
Dessert
3 tb Sugar
2 ts Cinnamon, ground
—–MUFFIN BATTER—–
2 c Flour, all-purpose
1 t Salt
1 tb Baking powder
1/4 c Sugar
2 Eggs
2/3 c Milk
1/4 c Butter, melted
1 c Apples, peeled, chopped,

Contributed to the echo by: Jean Hores Originally
from: BETTER BAKING Hot Apple Muffins TOPPING: To
prepare the topping, core and peel the apples, keeping
them whole. Cut each one into 4 to 5 thick rings. Mix
the sugar and cinnamon together and coat the apple
rings. Reserve.

MUFFIN: Sift together the dry ingredients in a mixing
bowl. In another bowl beat the eggs, add the milk and
melted butter. Stir the liquid very quickly into the
flour mixture – do not beat and do not worry about
lumps. Speed is essential. Fold in the chopped apples.
Fill 24 (5in.) greased muffins tins or paper cases,
filled to one-third, and put one cinnamon apple ring
on each muffin.

Bake in a preheated hot oven 425F, for 15 to 25
minutes, until cooked. Remove from tins and serve hot.

Servings: 24

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Spinach Salad in Fresh Orange Dressing with Pine Nuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Navel Oranges, Chilled
4 c Trimmed spinach 1 lg bunch
1 1/2 c Trimmed watercress 1 bunch
1 T Pine nuts
1/3 c Minced shallots 2-3 large
2 Garlic cloves, peel minced
5 T White balsamic vinegar
2 t Sherry vinegar
Freshly ground pepper

Peel the oranges and remove the white pith. Over a bowl positioned to
catch the juice, separate the segments of each orange from the membrane
with a sharp knife, discarding the seeds, and set them aside. Squeeze the
residual juice from the membranes into the bowl and reserve.
Combine the spinach and watercress in a mixing bowl.
Put the pine nuts in a small saute’ pan and cook over medium heat for about
6 minutes, shaking the pan occasionally, until the nuts are golden brown.
Transfer the pine nuts to a small bowl.
Put the shallots, garlic, vinegars and reserved orange juice into the
saute’ pan. Bring to a bowl over low heat. Stir in the black pepper (to
taste), then pour the dressing over the spinach and watercress. Toss to
coat.
Arrange mixture on salad plates, spoon orange segments atop each and
garnish with the pine nuts and, if you like, orange wheels.
MAKING ORANGE WHEELS
Slice an unpeeled orange into 1/4-inch rounds. Make a cute halfway across
each round, from the peel to the core, and twist the sides of the cut in
opposite directions so that the top half of the round will stand upright
when placed on the salad.

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Title: Lemon-Coconut Squares
Categories: Cookies
Yield: 25 servings

1 c All-purpose flour*
1/2 c Margarine or butter;
-softened
1/4 c Powdered sugar
1 c Granulated sugar
2 ts Grated lemon peel
If desired
2 tb Lemon juice
1/2 ts Baking powder
1/4 ts Salt
2 Eggs
1/2 c Flaked coconut
*self-rising flour can be
-used in
This recipe; omit salt and
Baking soda.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 350 degrees. Mix flour, margarine and powdered sugar. Press
in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up
1/2-inch edges. Bake 20 minutes. Beat remaining ingredients about 3
minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes or until no indentation remains when touched lightly
in center; cool. Sprinkle with powdered sugar if desired. Cut into
1-1/2-inch squares. 25 SQUARES; 100 CALORIES PER SQUARE.

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Title: TEX MEX TURKEY CASSEROLE
Categories: Poultry, Casseroles, Tex-mex
Yield: 4 servings

2 ts Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 ts Chili powder
1 ts Cumin
1/2 ts Dried oregano
1/2 ts Salt
pn Hot pepper flakes
pn Pepper
28 oz Can tomatoes, undrained
2 c Corn kernels
1 Sweet red/green pepper, chop
1/4 c Fresh parsley, chopped
40 Tortilla chips – unsalted
2 c Turkey, cooked, cubed
1 1/2 c Monterey jack cheese, shred
– or cheddar cheese

In large skillet, heat oil over medium heat; cook
onion and garlic for 3 minutes or until softened. Stir
in chili powder, cumin, oregano, salt, hot pepper
flakes and pepper; cook for 1 minute. Add tomatoes;
crush with potato masher. Bring to boil; reduce heat
and simmer for 20-30 minutes or until most of liquid
has evaporated, In bowl, combine corn, sweet pepper
and parsley. Place one-third of tortilla chips in
greased 8-inch square baking dish (2 litre). top with
half the turkey, corn mixture and tomato sauce, and
1/2 cup of the cheese. Repeat layers of tortilla
chips, turkey, corn mixture, tomato sauce and
remaining cheese. Crush remaining tortilla chips; set
aside. Bake, uncovered, in 350F (180C) oven for 20
minutes. Uncover and sprinkle with remaining chips.
Bake for 10 minutes longer or until heated through.

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Title: Bread: Garlic Oregano Croutons
Categories: Breads, Cheese/eggs
Yield: 6 Servings

2 tb Olive oil
3 Garlic cloves, finely
Chopped
2 tb Grated Romano Cheese
1/2 ts Dried oregano, crumbled
1/8 ts Pepper
6 1/3-inch-thick slices of
French bread baguette

Preheat oven to 350-degrees F. Heat olive oil in heavy small skillet over
low heat. Add garlic and saute’ until garlic is just golden, about 2
minutes. Drain immediately. (Reserve oil for another use.) Combine garlic
with Romano cheese, oregano and pepper in small bowl. Place bread slices on
small baking sheet. Sprinkle garlic mixture evenly over bread. Bake until
cheese melts and croutons are golden brown on edges, approximately 10
minutes.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II

Shared by Cate Vanicek

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Title: Pasta Salad with Currants, Olives and Pine Nuts
Categories: Salads, Appetizers, Pasta, Vegetarian
Yield: 8 servings

1 lb Penne pasta
1 ea Garlic clove, quartered
1 ts Salt
1 c Packed stemmed fresh parsley
1/4 c Fresh lemon juice
1/4 c Red wine vinegar
1 ts Curry powder
1 ts Sugar
3/4 ts Ground cumin
1/2 ts Pepper
1 c Olive oil
1 ea Red onion
— peeled, finely chopped
1 c Sliced Kalamata olives
— (pitted)
2/3 c Dried currants
2/3 c Toasted pine nuts
Fresh parsley sprigs
Cherry tomatoes

Cook pasta in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain. Rinse under cold
water; drain well. Transfer pasta to large bowl.

Meanwhile, blend garlic and salt to paste in processor, scraping down
sides of bowl occasionally. Add 1 cup parsley and mince. Blend in
lemon juice, vinegar, curry, sugar, cumin and pepper. With machine
running, gradually add oil through feed tube in thin steady stream.

Pour dressing over pasta. Add onion, olives, currants and pine nuts
to pasta and toss. Season with pepper. Cover and refrigerate until
chilled, about 2 hours. (Can be made 1 day ahead.)

Garnish salad with parsley sprigs and cherry tomatoes and serve.

Edena Sheldon in “Bon Appetit” August, 1991 Posted by Karen Mintzias

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KOLACE DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Flour — to 6 cups
2 c Shortening
3 Egg yolks
12 oz Evaporated milk
1 t Vanilla
1 Cake yeast — dissolved in
1/4 c Warm water

Mix flour and shortening as for pie crust. Make a
hole in center of mixture and add egg yolks, milk,
yeast, and vanilla. Mix until smooth and dough leaves
sides of bowl. Form into large balls, each just large
enough to roll out at one time. Cover with wax paper
and refrigerate overnight. Roll out each ball about
1/4″ thick on a board covered with powdered sugar.
Cut dough into 2″ or 3″ squares and polace 1 teaspoon
of any desired filling in center of dough; fold dough
over to opposite side and pinch together or roll into
horn shape. Place on ungreased cookie sheet. Bake in
350 oven until lightly brown, about 12 to 15 minutes.
Sprinkle with powdered sugar before serving.

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BASIC WHITE SAUCE CHEESE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Cheese
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WHITE SAUCE—–
1 tb Betty’s Butter
1 tb Arrowroot
1 c Evaporated Milk
1/8 ts Salt
1/8 ts White pepper
—–CHEESE SAUCE—–
1/4 c Low-fat Cheese sauce
-Shredded

Heat butter in a small non-stick skillet, then in
arrowroot. Gradually add milk, cook stirring until
sauce thickens. Stir in salt pepper. VARIATIONS:
THICKER SAUCE…Add more butter and more arrowroot for
each cup of milk.

CHEESE SAUCE: Add 1/4 cup shredded low-fat cheese to
hot sauce; cook, stirring, until melted.

White Sauce Food Exchanges Food Values: Food
Exchange per serving: 1 MILK EXCHAGE + 1/2 FAT
EXCAHNGE CAL: 108; CHO: 5mg; CAR: 9g; PRO: 137; SOD:
137mg; FAT: 3g;

Cheese Sauce Food Exchanges Food Values: Food
Exchange per serving: 1 MILK EXCHANGE + 1/2 FAT
EXCAHNGE CAL: 108 CHO: 11mg; CAR: 10g; PRO: 7g; SOD:
291; FAT: 5g;

Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Title: CHINESE STEAMED PORK BUNS – 1
Categories: Chinese, Breads, Meats
Yield: 12 servings

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water
2 Whole pork tenderloins,
About 12 ounces
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which
are available in Chinese and specialty gourmet
cookware stores. The round steamers can be pruchased
in various sizes separately or in sets of two of
three tiers. For cooking, the covered steamer (s) is
(are) placed over boiling water in a wok or large
saucepan. The above is quoted directly from a section
connected to the recipe. This is my own note. I do
not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese
steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and
sesame oil. Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high
heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoi sin mixture. Cook and stir two minutes.
Combine 1/2 cup of the water and the constarch. Blend
into hoi sin mixture. Cook and stir until liquid
boils. Reduce heat to medium and simmer 2 minutes.
Stir in pork and onions. Remove from heat. Cool
completely.
3. Combine flour, baking powder and salt in large
bowl. Cut or rub in shortenilng until mixture
resembles bread crumbs. Combine remaining 3/4 cup of
the water and the vinegar. Mix water-vinegar into
flour until dough sticks together. Shape dough into
ball. Knead on lightly floured surface 6 or 8 times.
Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough
into 12 equal portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface
into a circle 5 to 6 inches in diameter. Brush around
edges lightly with water. Spoon a heaping tablespoon
of pork mixture onto center of each circle. Carefully
pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch
together.
5. Cut waxed paper into twelve 5-inch squares. Brush
one side of paper lightly with oil. Place a bun, seam
side down, on each square.
6.Place buns with paper in single layer on steamer
rack over boiling water. Cover and steam buns until
done about 20 minutes. Yield: 1 dozen BARBECUED PORK:
1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire
rack over baking pan.
4. Bake in preheated 350 degree F. oven until done,
about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal
slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors
of COMSUMER GUIDE

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