Strawberry Broil

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c strawberries — halves
1/4 c nonfat sour cream
1/4 tsp cinnamon — ground
1/4 c brown sugar — packed

Put strawberries in an ungreased shallow 1 1/2 qt baking dish. Combine
sour cream and cinnamon; spoon over berries. Sprinkle with brown
sugar. Broil until bubbly, about 3-4 minutes. Serve over low-fat ice
cream if desired.

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Date: Wed, 10 Aug 94 20:55:58 EDT
From: Cindy_Bloch@transarc.com

White Beans with Sage

There have been a number of good polenta suggestions…here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It’s an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans…
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I’ll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.

RAISIN ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
1 c Water — warm (105 to 115f)
1 c Milk
2 tb Sugar
1 t Salt
3 tb Butter (or marg.) — softened
1 c Raisins
5 1/2 c All-purpose flour — (to 6cups)
Cornmeal

Dissolve yeast in water in a large mixing bowl; let
stand 5 minutes.

Combine milk, sugar, salt, and butter in a small
saucepan. Cook over medium-low heat, stirring until
butter melts. Coll to likewarm (105 to 115 degrees).

Stir milk mixture, raisins, and 3 cups flour into
yeast mixture; beat until smooth. Add 2-1/2 to 3 cups
flour to form a stiff dough.

Turn dough out onto a floured surface, and knead 2
minutes or until dough can be shaped into a ball
(dough will be slightly sticky). Place in a
well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85 degrees) free of drafts,
about 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Turn each half
out onto a smooth surface heavily sprinkled with
cornmeal. Pat one half of dough into a circle, 1/2
inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any
leftover dough should not be reused.)

Sprinkle 2 baking sheets with cornmeal. Transfer cut
dough rounds to baking sheets, placing 2 inches apart
with cornmeal side down (one side of dough should
remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm
place (85F), free of drafts, for 30 minutes or until
doubled in bulk.

Using a wide spatula, transfer rounds to a preheated
360 degree, lighlty greased electric skillet. Place
cornmeal side down; cook for 6 minutes. Turn and cook
6 additional minutes. Cool on wire racks.

To serve, split muffins and toast until lighlty
browned. Store muffins in an airtight container.

Note: Muffins may be cooked over direct medium-high
heat in a skillet.

To ease the morning breakfast rush, the muffins can be
prepared ahead of time and stored in an airtight
container; just split and toast before serving.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

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Title: Souperior Meat Loaf
Categories: Meats
Yield: 8 Servings

1 Env. Lipton Recipe Secrets
Onion recipe soup mix
2 lb Ground beef
1 1/2 c Fresh bread crumbs
2 Eggs
3/4 c Water
1/3 c Ketchup

preheat oven to 350 degrees.
In large bowl, combine all ingredients. In large baking pan, shape
into loaf. Bake 1 hour or until done.

from Thomas J. Lipton Co.

MMMMM

Title: APPLE RICOTTA PIE
Categories: Pies, Desserts, Fruits
Yield: 8 servings

3/4 c Grape-Nuts cereal
2 lg Apples (Rome, Beauty),
-peeled, cored, and
-sliced thin
1 ts Lemon rind, grated
1 ts Lemon juice
1/2 ts Cinnamon
1 1/2 c Ricotta
1/3 c Sugar
1 Egg white, and
1 Egg, whole, lightly beaten
1 c Yogurt, plain

Sprinkle the cereal on the bottom of a greased 8″
springform cake pan. Arrange the apple slices over the
cereal and sprinkle them with the lemon rind, lemon
juice and cinnamon. Combine the ricotta, sugar, egg
white and whole egg and yogurt in a medium bowl,
mixing with a spoon until smooth. Pour evenly over the
apples. Bake in a preheated 350 degrees oven for 45
minutes. When cool, go around the circumference of the
pan with a knife before removing the side.

—–

Ostrich With Mushrooms And Mustard Shallot Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ostrich medallions
2 Oz.Each of Cepes, Morels, Shiitake, Mousseron and
2 shallots — chopped
3 Cloves garlic — mashed
1/4 Cup white wine
2 Tsp Fresh Thyme — chopped
—Mustard Shallot Sauce—
1/2 Cup white wine
4 shallots — finely chopped
1/2 fresh bay leaf
1 tablespoon fresh Thyme — chopped
1 tablespoon French Dijon mustard
1 cup venison demi-glace
1/2 cup creme fraiche

MUSHROOM PREP:
Saute shallots-add mushrooms. When mushrooms are almost done, add garlic and
wine. Reduce until almost dry.
MUSTARD SAUCE PREP:
Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon.
Add venison demi-glace and reduce by half. Whisk in creme fraiche.
OSTRICH PREP:
Season the medallion on both sides with salt and black pepper, grill
them (Best at rare to medium rare) Place sauteed mushrooms in center of hot
plate. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat.

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NOTES : from rec.food.recipe 4-96

Hashbrowns Like the Waffle House

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–

Open a bag of frozen hash browns. Prepare the amount you need and while
they are browning, dice and sauté a little fresh onion in a bit of olive
oil and a dab of butter until onions are limp. OR Micro WARM a small jar
of Cheez Whiz per label directions. OR dice up some boiled ham. OR warm up
a can of Campbell’s Chili Beef Soup, diluted just to spooning consistency
with a little V-8 juice. OR dice up some fresh tomato. OR for extra
crispy, pat down with back of spatula in extra oil or butter until browned
to your liking. OR for “steamed”, add a few spoons of water just around
edge of browning potatoes and put a lid on them to let them “steam” a few
minutes until soft. Source: Gloria Pitzer’s Newsletter.

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MARMALADE BISCUIT SQUARES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter (or marg.) — softened
1/2 c Orange marmalade
2 c Biscuit mix
1/2 c Water — cold

Combine butter and marmalade, mixing well; spread
mixture evenly in a greased 8 inch square baking pan.

Combine biscuit mix and water in a medium bowl; stir
vigorously until a soft dough is formed. Turn out on
a floured surface; knead lighlty about 5 times. Roll
dough into an 8 inch square about 1/2 inch thick.
Place on top of marmalade mixture; but into 36
squares. Bake at 425 degrees for 15 to 20 minutes;
immediately invert onto a serving dish.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman

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Title: Jalapeno Joney Ale
Categories: Beverages, Alcohol
Yield: 3 gallons

3 1/2 lb Plain light
Dried malt extract
2 1/2 lb Clover honey
1 1/2 oz Cascade Hops
(boiling)
1/2 oz Cascade Hops
( finishing)
8 Jalapenos,
Split lengthwise
1 Or 2 pk yeast
3/4 c Corn sugar
3 g Water

Add the malt extract, honey, jalapenos and boiling hops to 3 gallons
of water and bring to a boil. As it reaches a boil and the odor of the
jalapenos begins to become obvious, filter out the jalapenos. Boil
for 60 minutes, add the finishing hops in the final 10 minutes.
Sparge into the fermenter, charge with the yeast when cool. Add the
corn sugar and bottle after ageing for 2 weeks. (this was a little
mild, if doing this again, I’d let the jalapenos steep a little bit
longer). WALT Curt Snyder

MMMMM

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

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