SAFFRON RICE PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Short-grained rice
Water
1 1/4 c Sugar
2 pn Saffron
2 tb Cornstarch
1/2 c Currants
1/2 c Pine nuts
Seeds of 1 pomegranate

Recipe by: Los Angeles Times In bowl rinse rice. Then
cook in pan with 1 quart water with sugar 20 to 25
minutes. Skim off any scum. In bowl soak saffron in
1/2 cup water. Add to rice. In bowl dissolve
cornstarch in 1/2 cup water. Add to rice. Mix well.
Cook over medium heat 20 to 30 minutes, until
thickened. Divide pudding among individual bowls and
let cool. Decorate with currants, pine nuts and
pomegranate seeds. Makes 6 servings.

By Rose Dosti Copyright Los Angeles Times

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Pasta Pizza

Recipe By : Art Ginsburg (Mr. Food)
Serving Size : 8 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— —————————-
1 lb elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic — crushed
1/2 tsp red pepper — crushed
1 8 oz can tomato sauce
1/4 c nonfat Parmesan cheese
1 15 oz can stewed tomatoes
2 c any combo. vege. celery, onions,
red and green bell peppers, zucchini,
carrots, or spinach
1/2 c peas
1 c nonfat mozzarella cheese — shredded

Preheat oven at 400. In a pot of boiling water, cook pasta until just
underdone; drain. Place pasta in a 9"x13″ baking dish that has been
sprayed with cooking spray; toss with Italian seasoning, garlic,
crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed
tomatoes over the top, then layer remaining ingredients, ending with
the mozzarella cheese. Bake 25 to 30 .

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WW-HEARTY LENTIL SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked lentils
2 cups water
6 ounces pared potatoes — diced
1/2 cup each, onion, celery and carrots — diced
2 packets instant beef broth and seasoning mix
2 tablespoons chopped fresh parsley
1 garlic clove — minced
1 bay leaf
dash to 1/8 teaspoon ground cinnamon

In 2-quart saucepan combine lentils and water and bring to a boil. Reduce
heat, cover pan, and let simmer until lentils are tender, about 20 minutes.
Add remaining igredients to lentils and stir to combine; cover and cook over
low heat until potatoes are tender, 20 to 30 minutes. Remove bay leaf before
serving.

Each serving provides: 2 protien exchangs; 1 bread exchange; 1 1/2 vegetable
exchanges 10 calories optional exchange
Per serving: 258 calories; 15 g protien; 1 g fat; 50 g carbohydrate; 819 mg
sodium; 0 mg cholesterol

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NOTES : Tasty, filling, and inexspensive; serve with a mixed green salad.

Title: EGGNOG PIE IN PECAN CRUST
Categories: Desserts, Pies
Yield: 6 servings

PECAN CRUST ***
2 1/2 c Ground pecans (9oz)
1/3 c Granulated sugar
1/4 c Butter, melted, unsalted
EGGNOG FILLING ***
2 pk Unflavored gelatin
1/4 c Cold water
2 tb Brandy
6 Egg yolks
1/2 c Granulated sugar
2 c Scalded milk
2 ts Vanilla extract
1/4 c Dark rum
1 c Heavy cream
CREAM TOPPING ***
1 c Heavy cream
2 tb Confectioners sugar
Chocolate curls and
Raspberries for garnish

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans, sugar
and melted butter. Mix well. Press firmly into pie plate. Cover and
refrigerate 30 minutes while preheating oven to 375 F. Bake crust until
lightly browned (about 15 – 20 min.) EGGNOG FILLING: In a small bowl
sprinkle gelatin over cold water and brandy and allow to soften. While that
soaks, combine egg yolks and sugar in small mixer bowl and mix at high
speed with electric mixer until mixture forms ribbons when beaters are
lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook
over medium-low heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. When it begins to set around
the edges, remove from ice bath (do not allow to set completely). In
chilled bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.

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Orange-Cinnamon Rice

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil or unsalted butter
1/3 Cup onion — finely chopped
1 Cup basmati or other long-grain rice
2 Teaspoons grated orange zest
1 4-inch piece cinnamon stick
1 1/4 Cups water
1/2 Cup fresh orange juice
1/2 Teaspoon salt

In a saucepan, heat the oil or butter and saute the onions over medium heat
until soft but not brown. Add the rice and saute 2 minutes longer, stirring
occasionally. Add the remaining ingredients and bring to a boil, stirring
once or twice. Reduce the heat to a simmer, cover, and cook 15 minutes or
until all the liquid is absorbed. Remove the cinnamon stick. Let the rice
stand 5 minutes, partially covered, before serving.

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Title: Catalan Lamb – Garlic Lamb
Categories: Spanish, Meats, Stephen
Yield: 4 servings

Stephen Ceideburg
1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
Flour
300 ml Stock
1 tb Tomato puree

This recipe from northern Spain takes only minute of the cook’s time
but produces melting lamb in a lush sauce, thick with sweet (and
innocuous) cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides.
remove the meat and add to the saucepan 20 peeled whole cloves of
garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml
stock mixed with a tablespoon of tomato puree. Return the meat to
the casserole, turn it over in the stock mixture, cover tightly and
simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if
the sauce is getting dry.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.

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Pastry Pockets for Creole Style Pies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

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

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

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Vanilla-Nutmeg Pound Cake

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup unsalted butter — softened
2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups buttermilk or sour cream
confectioner’s sugar — for dusting

1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F.
Sift flour, baking soda, salt, and nutmeg together.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each egg is added. Stir in vanilla.

3. Stir half of the sifted flour mixture into the butter-sugar
mixture. Add 1 cup of the buttermilk. Add the other half of the flour
mixture, then the remaining buttermilk.

4. Pour batter into prepared tube pan and bake until a wooden skewer
inserted 2 inches from edge comes out clean (about 1 hour and 5
minutes). Cool cake in pan 10 to 15 minutes; invert onto a cooling
rack, remove pan, and cool completely before serving. Transfer to a
serving plate. Dust with confectioners’ sugar.

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NOTES : This versatile vanilla pound cake can be dressed up with
Chocolate Fudge Sauce or Zinfandel Pears (recipes included in this
cookbook).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 228 0

Title: Pseudo-Melinda’s Habanero Pepper Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Onion, chopped
2 ea Garlic cloves, minced
1 tb Olive oil
1/2 c Carrots, chopped
1/8 c Water
12 ea Habaneros, stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

Saute onions and garlic in oil over medium low heat until soft
but not brown. Add carrots and water. Bring to boil, reduce to
low and cook until carrots are cooked. Remove this mixture to a
blender and blend alow with the Habaneros. When smooth, mix in
vinegar and lime juice and simmer briefly. If you are looking
to use the sauce immediately, simmer for 5 minutes; if you are
going to store it, 2 minutes will be sufficient heat. You may up
to double the Habs before creating a painfully hot sauce (about
at hot as Melinda’s reserve). In any case, this stuff should be
packed into sterilized containers for storage unless you wat to
drink it up all at once… Adapted from DeWitt and
Gerlach, The Whole Chile Pepper Book.

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Title: Linzer Tart
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1/4 c Butter; softened 1/4 ts Salt
2 Egg yolks 1/4 ts Cinnamon, ground
2 tb Juice, apple, conc. 1/8 ts Allspice, ground
2 ts Extract, vanilla 1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10″ tart pan with removable bottom or 10″
springform pan. Spread fruit evenly over batter, leaving 1″ border
around edge. Spoon remaining batter into pastry bag fitted with 1/2″
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange,
6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2
diabetic medium-fat meat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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