Title: YOGURT-HERB-EGGPLANT SPREAD
Categories: Appetizers, Dips, Madison
Yield: 6 servings

1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper

MMMMM————————THE EGGPLANT—————————–
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available
1 tb Extra-virgin olive oil
– or more to taste
Lemon juice
-=OR=- Red Wine Vinegar
Salt
Coarsely ground pepper
Fresh herbs for garnish

PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and
set aside. Cut 5-or-6 long slits in the eggplant (fewer if you’re
using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches,
tightly in foil and bake until completely soft all over–45
minutes-to-1 1/2 hours, depending on the size of the eggplant. If
you’re using the large eggplant, turn it over after 45 minutes and
continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let
sit for 5 minutes or so. Discard any liquid. When the eggplant is
cool enough to handle, scrape the flesh away from the skin, put it
into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture. Stir in the lemon
juice or vinegar to taste and season with salt. Turn the puree into a
serving bowl and season with pepper and fresh herbs, such as thyme
leaves and blossoms, marjoram or oregano. If those herbs aren’t
available, use some chopped parsley or scallions. Serve the spread at
room temperature with crackers, pita bread or bread toasted and
brushed with olive oil.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Daddy’s Dark Pumpernickel Bread
Categories: Breads, Machine
Yield: 6 Servings

1 1/4 c Bread Flour
2 ts Brown sugar
3/4 c Rye Flour
2/3 ts Instant Coffee granules
1/2 c Whole Wheat Flour
2 ts Caraway seeds (opt)
1 tb Dry Milk
1 1/2 tb Cocoa powder
1 ts Salt
2 tb Molasses, dark
1 tb Butter
7 1/2 oz Water
3 tb Cornmeal
1 ts Yeast

Add ingredients to your bread machine in recommended order. In the
Panasonic, add the dry ingredients first, then the liquids. If using
Fleishmans yeast, increase amount!

This will make a 1 lb. loaf. (Tested and created by Robert Birr,
using a composite of the Panasonic manual–some people do read
manuals!–, Donna German’s receipe and probably more of his
imagination than he gives himself credit for!)

Posted by: J.MAGUIRE – GEnie Reposted by: Debbie Carlson – Cooking
Echo

MMMMM

Here’s a salad dressing that works well.
It’s from Mateljan, “Cooking without Fat.”

Italian Dressing

2 Tbs apple cider vinegar
1 Tbs chopped onion
1/4 C water
2 Tbs frozen apple juice concentrate
1 clove garlic, cut in half
1 tsp honey
1/2 tsp crushed dried basil
1/2 tsp crushed dried oregano
pinch white pepper
2 canned artichoke hearts (packed in water),
rinsed and drained (about 1/2 C)

Combine all ingredients in blender or food processor
and puree until smooth.

Chill at least 15 minutes before serving.

Yields: 1 cup

Title: Creamy Cranberry Sherbet
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 c Water 2 tb Unflavored gelatin (2 pkg)
2 c Cranberry juice cocktail 1 c Skim evaporated milk *
1 c Fresh cranberries, cleaned 2 Env. aspartame sweetener

* or add about 1/3 cup skim milk powder to half a cup of milk, stir
and fill the cup up to 1 cup mark.

Combine water, 1 cup of the cranberry juice cocktail, cranberries and
gelatin in a small saucepan. Stir to mix slightly. Allow to rest
for 5 minutes or until gelatin softens.

Cook and stir over medium heat until cranberries have completely
“popped.” Remove from heat. Stir in remaining cranberry juice
cocktail and evaporated milk. Add sweetener and stir thoroughly.

Pour into metal tray, pan or bowl. Place in freezer until mixture
forms crystals around the edge of the pan. Beat until creamy. Return
to pan and freeze; stir occasionally. Makes 8 servings.

(Note from ER: Plastic 3/4 cup size yogurt containers are good for
dividing frozen desserts in equal portions.)

1 serving: 1 fruit exchange, 42 calories

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

Title: Lamb Curry with Nuts and Coconut Milk
Categories: Main dish, Meats, Indian
Yield: 4 servings

1 c Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
1/2 ts Chilli powder
15 g Fresh ginger, grated
1/2 ts Ground coriander
1/2 ts Turmeric
Leaves from 1 sprig of
Coriander
1/2 ts Garam masala
1/2 ts Ground pepper
100 g Butter or ghee
1 sm Onion
1 kg Lamb, trimmed and cubed
1/4 ts Saffron
25 g Sultanas
50 g Almonds
Salt
6 Curry leaves

Grind, pound or blend in a liquidizer the cashew nuts, garlic,
chilli powder, ginger, ground coriander, turmeric, coriander leaves,
garam masala and pepper.

Heat the butter or ghee in a pan, add the onion and fry until
golden, then add the blended spices and fry for a further 5 minutes.

Add the meat, stir and fry for 5 minutes, then pour on the coconut
milk, add the saffron, sultanas, almonds and 1/2 tsp salt and cook,
covered over low heat for about 1 hour, until the meat is tender and
the sauce has thickened.

Sprinkle on the curry leaves
Compiled: Imran C.
From: Imran Chaudhary Date: 07/06/95

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Title: BUTTERSCOTCH ALMOND CHEESECAKE
Categories: Desserts, Cheesecakes, Cakes, Nuts
Yield: 12 servings

———————————–CRUST———————————–
1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds; toasted
1/4 ts Salt
7 T Unsalted butter; chilled and
Cut into pieces
1 Egg yolk
1/4 ts Almond extract

———————————-FILLING———————————-
4 8oz packages cream cheese;
At room temperature
1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla extract
4 lg Eggs
2 c Sour cream

—————————-BUTTERSCOTCH TOPPING—————————-
2 c Sugar
2/3 c Plus 1 T scotch whisky
2/3 c Whipping cream
1/4 c Unsalted butter
3/4 c Toasted almonds; very
Coarsely chopped
Sweetened whipped cream

Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan
with 3-inch high sides, with foil. Butter and flour foil. Blend first 4
ingredients in processor until nuts are finely chopped. Add butter, yolk
and extract and blend until mixture begins to gather together. Press onto
bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
Gently turn out crust onto rack, peel off foil and cool. Place crust back
into pan and reattach pan sides. Maintain oven temperature.

Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch
and vanilla in a large bowl until well blended. Add eggs, one at a time,
beating just until combined. Pour into crust-lined pan. Bake cheesecake
until set at edges, but centre 3-inch area still moves slightly when pan is
shaken, about 50 minutes. Place on rack and cool 10 minutes.

Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over
cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around top edge of pan to loosen cake.
Chill overnight. (Can be made 2 days ahead)

Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium
heat until sugar dissolves. Increase heat and boil without stirring until
syrup turns golden, occasionally brushing down sides of pan with pastry
brush dipped in water and swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1
tablespoon Scotch. Let stand until cool, but still pourable, about 2
hours. Mix in 1/2 cup almonds

Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.
Refrigerate up to 1 hour.

Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon
cream into pastry bag fitted with star tip. Pipe cream over top edge of
cake.
Bon Appetit Magazine May 1993

—–

Title: SOURDOUGH BISCUITS
Categories: Breads
Yield: 1 Servings

1 pk Yeast
2 c Buttermilk
1/4 c Sugar
4 ts Baking powder
1/4 ts Soda
1 c Warm water
3/4 c Corn oil
5 c Flour
1 1/2 ts Salt

Dissolve yeast in water. Add buttermilk, corn oil and sugar. Mix well.
Sift flour, baking powder, salt and soda together and add to mixture. Work
up dough and place in tight fitted covered bowl. Refrigerate. Pinch off
what you need on floured board and roll out as you would biscuits. Return
unused portion to refrigerator. This will keep as long as a week. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A

—–

FRENCH COUNTRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef shanks
2 cn Tomato sauce (small)
2 ts Sugar
1/4 ts Pepper
1 Med. onion, choppped
1 Wedge cabbage, 1"thick,chop
1 lb Cut green beans
2 qt Water
2 Beef bouillon cubes
1 t Salt
2 Whole cloves
3 Turnips, pared and diced OR>
1 Rutabaga,small
1 c Uncooked elbow macaroni

In dutch oven or kettle, combine beef, water,
onion, tomato sauce, cabbage, bouillon cubes, sugar,
salt, pepper and cloves. Bring to boil, simmer
covered for 2 hrs. Add turnips, macaroni and beans.
Simmer uncovered for 20 or 30 minutes more, or until
tender.

– – – – – – – – – – – – – – – – – –

NUTTY WILD RICE SAUSAGE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Uncooked wild rice
1 1/4 c Uncooked long-grain rice
16 oz Bulk sausage
2 tb Butter or margarine
4 lg Celery ribs — sliced
5 oz Medium sized fresh mushrooms
– sliced
1 lg Onion — diced
Salt — to taste
Fresh ground black pepper
– to taste
1 c Chopped walnuts — toasted
-(see note)

Prepare wild rice and long-grain rice according to
package directions; toss together in large bowl; set
aside. In 12″ skillet over high heat, cook sausage,
stirring frequently until well browned. With slotted
spoon, remove sausage to bowl with rice. Add butter to
drippings remaining in skillet; melt over medium heat.
Add celery, mushrooms, onion and salt and pepper; cook
10 minutes, stirring occasionally until vegetables are
tender. Remove from heat; add vegetable mixture to
rice mixture in bowl along with walnuts; toss well to
mix. Makes 12 to 14 cups, just, enough to stuff 12 to
14 pound turkey. Note:To toast walnuts; In dry small
skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool
before adding to stuffing.

– – – – – – – – – – – – – – – – – –

SOURDOUGH STRAWBERRY CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-kyllikki fuller bhhj17b
1/2 ts -salt
2 c Flour
1/2 c Butter
3 ts Baking powder
2/3 c Sourdough starter — *
1/2 ts Nutmeg
1/2 c Heavy cream
3 tb Sugar
1 Egg
—–fruit topping—–
2 pt Strawberries — hulled
1/4 c Sugar
—–whipped topping—–
1 c Heavy cream
2 tb Amaretto
3 tb Sugar

Mix flour, baking powder, nutmeg, sugar and salt then
cut in butter till it resembles corse meal. Then beat
in starter, and 1/3 cup heavy cream and 1 egg together
till well blended. Pour all at once into dry
ingredients and mix together with fork until it holds
together in a loose ball. Pat lightly into a greased
and floured 9″ round or 8″ square pan. set aside to
rest while preheating oven to 450F. when oven is to
temp bake shortcake for 18 to 22 minutes until very
lightly browned. Cool in pan. Turn out while still
warm and slice in half horizontally. wash and hull
strwberries and crush enough to make 1 cup mix with
1/4 c sugar spread on bottom layer of shortcake. Top
with half of; 1 c heavy cream, whipped with 3 T sugar
and amaretto. Slice remaining berries and put about
1/3 of them on whipped cream. Top with remaining
shortcake and berries and remaining whipped cream. *If
you don’t do sourdough susstitute 2/3 c heavy cream
for cream and sourdough starter.

– – – – – – – – – – – – – – – – – –