Steamed Apple-Date Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dates,pitted (8oz)
1/2 c Apple cider
3/4 c Sugar
1/2 c Butter or margarine,softened
4 Eggs
2 c Flour,all-purpose
2 t Baking powder
1/2 t Cinnamon,ground
1/4 t Cloves,ground
1 Apple,peeled,large
3/4 c Walnuts
Red candied cherries
Green candies cherries
—–CUSTARD SAUCE—–
4 Egg yolks
1/3 c Sugar
1/8 t Salt
2 c Milk
1 t Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch large
than top of bowl to use as cover. Grease 1 side of foil well; set aside.
2. In blender at medium speed or in food processor with knife blade
attached, blend dates and apple juice until smooth; set aside.
4. In large bowl, with mixer at low speed, beat sugar and butter or
margarine just until blended. Increase speed to high; beat until light and
fluffy. Add eggs, next 5 ingredients, and date mixture; beat at low speed
until blended. Increase speed to medium; beat 1 minute, occasionally
scraping bowl with rubber spatula. With rubber spatula, gently fold in
chopped apple and walnuts. Spoon pudding mixture into prepared bowl. Cover
bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway
up side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce
heat to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted
through foil into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen
pudding with metal spatula and invert into warm platter. Garnish pudding
with red and green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot,
not boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture
thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla
extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

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Title: Pumpkin-Oatmeal Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/3 c Sugar; 1/4 ts Ground nutmeg;
1/2 c Vegetable oil; 1 1/2 ts Ground cinnamon;
1 Egg; 1/4 ts Ground cloves;
1 c Pumpkin; cooked or canned 1/2 c Orange juice;
1 1/2 c Whole wheat flour; 1/2 c Walnuts; chopped
3 ts Baking powder; 1/2 c Raisins;
1/2 ts Baking soda; 1/4 c Coconut;

Cream together the sugar, oil, egg and pumpkin until light and
fluffy. Stir in the dry ingredients and orange juice. Add the nuts
and raisins. Stir to blend.

Pour into a lightly oiled 13 by 9 inch baking pan. Sprinkle on the
coconut. Bake in 350 F oven for 25 to 30 minutes. Cool the pan
completely on a wire rack for 5 minutes. Cut into bars.

1 bar – 114 calories, 1 bread, 1 fat exchange 13 grams carbohydrate, 2
grams protein, 7 grams fat 52 mg sodium, 104 mg potassium, 11 mg
cholesterol

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

MMMMM

Title: ROAST PORK (CHAR SHU)
Categories: Chinese, Meats, Pork
Yield: 1 servings

1 c Water
6 tb Sugar
1 tb Salt
1/2 c Dark soy sauce
1/4 c Rice wine
1 cl Garlic
3 sl Ginger root
3 lb Pork — butt, shoulder,
Tenderloin

PREPARATION:

Heat water and add sugar and salt, stirring until
melted. Remove from stove. Add soy sauce and rice
wine. Smash, peel, and mince garlic, and add to the
soy sauce mixture. Peel and mince ginger root and
add. Mix well. Place meat in a bowl and pour the
mixture over it. If meat is not completely covered,
you will need to turn it frequently as it marinates.
Allow it to stand in the refrigerator for 48 hours.
(You can cheat and make the marinating time shorter —
never shorter than 6 hours — but the longer the time,
the more the meat will tenderize and absorb the fine
flavor.) Pour off marinade, but do not wipe meat.
Place the meat on a rack in a baking pan.

COOKING:

Heat oven to 450-degrees. Bake the meat for 10
minutes. Reduce heat to 250-degrees and bake for 30
minutes. Turn meat over and bake for another 30
minutes.

SOURCE: ORIENTAL COOKING by Schryver

—–

Title: Hearty Vegetable Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings

2 lb Stew beef, cubed 1 1/2 c Corn
3 1/2 qt Water 2 ea Onions, sliced
1 ea Onion, chopped 1 ea Large potato, cubed
1 tb Salt 1 c Spinach, chopped
1/2 ts Thyme 1 c Green beans, chopped
1/2 c Split peas 1 c Green peas
6 ea Carrots; sliced 1 c Lima beans
3 c Celery, diced 1 c Ketchup
1 ea Green pepper, diced 2 tb Parsley, chopped
3 ea Medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust seasoning.

—–

1/2 pound lentils, washed and picked over
5-1/2 cups water
2 garlic cloves, minced or put through a press
1 bay leaf
1 teaspoon ground cumin
Pinch cayenne pepper
Salt and freshly ground pepper
6 ounces (1 cup) bulgur
2 large onions, thinly sliced
1 tablespoon olive oil
2 tablespoons chopped fresh parsley or cilantro
1/2 cup plain low-fat yogurt for topping

Makes: 6 to 8 servings

Soak the lentils in the water in a large casserole for 1 hour. Add the
garlic, bay leaf, and cumin and bring to a boil. Reduce the heat and simmer
20 to 30 minutes, until tender. Toward the end of cooking, add the cayenne
and salt and pepper to taste.

Stir the bulgur into the lentils (there should be plenty of liquid left),
cover and turn off the heat. Let sit for 20 to 30 minutes, until the bulgur
has absorbed the liquid from the lentils and become tender.

Meanwhile, saute the onions in the olive oil over low heat in a nonstick
skillet until almost caramelized.

Taste the bulgur and lentils and adjust seasonings. Transfer to a serving
platter and sprinkle on the onions and parsley or cilantro. Serve topped
with plain low-fat yogurt, with a crisp green salad on the side.

Per Portion:

Calories Fat Sodium Protein Carbohydrate Cholesterol
____________________________________________________________________

212 3 G 15 MG 11 G 38 G 1 MG

Title: VANILLA REFRIGERATOR WAFERS
Categories: Cookies
Yield: 60 cookies

1/2 c Butter
1/2 c Margarine
1 1/4 c C and H Powdered Sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Cream of tartar
1/8 ts Salt

Cream together butter, margarine and powdered sugar.
Beat in egg and vanilla. Combine flour, soda, cream of
tartar and salt and add to creamed mixture. Mix well.
Divide dough in half. Form each half into a 2-inch
round roll. Wrap in waxed paper or aluminum foil.
Chill in refrigerator or freezer. Slice 1/4-inch
thick. Bake on ungreased cookie sheet in 350-degree
oven 8 to 10 min. Cool on rack. Makes about 5 doz.
cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Chicken Fried Ice Cream

Recipe By : More Calf Fries to Caviar
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
__ Combine In Medium Saucepan
1 Cup Water
1/2 Cup Butter
__ Bring Mixture To A Boil. Reduce Heat To —
low: Add:
1 1/2 Cups Flour
__ Stir Vigorously Until Mixture Leaves — sides
of
__ Pan And Forms A Smooth Ball. — remove
ssaucepan
__ From Heat And Allow To Cool — slightly.
__ Add, One At A Time:
5 Eggs

Beat with a wooden spoon after each addition. Beat until batter is
smooth. Drop batter by scant one-third cupfuls about 3 inches apart on
lightly greased baking sheets. Bake at 350^ for 40 minutes or until
golden brown and puffed. Cool puffs on wire racks away from drafts.
Cut off top of each puff. Pull out and discard most of the soft dough
inside. Fill bottom halves with vanilla ice cream. Cover with top
halves. Wrap in alumunum foil and freeze.

Just before serving, remove puffs from foil and deep fry in hot oil
(350^) until they are golden brown.

Posted on Genie C04 T06 by Ylr.rose on 11/12/91

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NOTES : Texans will “chicken fry” almost anything. This is a repeat for
company or special family meals."

SAGH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Indian
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach (raw)
1 T Butter
2 T Water
1 t Ginger, ground
1 pn Sugar
Salt, to taste

Chop spinach (a food processor comes in handy) and mix well with other
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.

NOTES:

* An Indian spinach side-dish — This recipe is from “Indian Cookery: A
Practical Guide,” by Dharamjit Singh, which is undoubtedly translated into
English, as many of the phrases are awkward.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.

: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

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Clotted Cream

Recipe By : SpecialTeas
Serving Size : 6 Preparation Time :0:15
Categories : Dips Sauces, Gravies, Marinades
Tea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy cream — room temperature
1/3 cup sour cream — room temperature
1 Tablespoon confectioner’s sugar

One hour before serving, pour the heavy cream into a bowl and whip until
soft peaks form. Whisk in the sour cream and sugar; continuing to beat
until the mixture is very thick.
Place in refrigerator and chill until it is time to serve.

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NOTES : If you want to make this ahead of time, it should last 4-6 hours in
the refrigerator.

Oreo Surprise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Oreo cookies
1 c margarine, melted
1 c confectioner’s sugar
8 oz cream cheese
16 oz Cool Whip
2 sm Boxes Jello instant chocolate pudding

1. Crush entire package of Oreos to fine consistancy (potato
masher works fine for this). Saving out 1/2 cup of Oreo crumbs
for later use, mix remaining crumbs and melted margarine and
press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or
spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner’s sugar, cream
cheese and one-half of cool whip. Beat with electric mixer
until thoroughly mixed. Note: Items will mix much more easily
if cream cheese and cool whip have been set out at room
temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool
Whip/sugar mixture evenly over Oreo crust. Spread carefully, as
crust will have tendancy to stick to mixture. Return to
refrigerator.
5. Prepare both boxes of chocolate pudding according to package
directions. Then quickly retrieve pan from refrigerator and
spread over top of previous layer. Return to refrigerator for 5
minutes.
6. Retrieve pan from refrigerator and spread remaining Cool Whip
evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top
of Cool Whip layer.
8. Refrigerate until served. For best results, make the night
before.

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