Title: CITRUS VINAIGRETTE
Categories: S.dressing
Yield: 6 servings

1 lg Orange 1/2 ts Hot chili sauce or red
1/4 md Grapefruit -pepper sauce
1/2 md Lime 20 Pink peppercorns
1/2 md Lemon 1 ts Finely chopped fresh ginger
1/2 c Extra virgin olive oil 5 tb Fresh cilantro leaves
2 tb Champagne or white vinegar 1 ts Salt (opt)
3 tb Soy sauce

Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice segments,
cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to
fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro,
diced fruit and salt; stir to combine. Makes about 1 1/4 cups.

—–

Mom Stern’s Noodle Kugel

Recipe By : From stern@tilt.FUN –hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : American Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
1 wide egg noodles (one box) — (450 G )
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.
2. Beat the eggs until they are foamy, add the sugar gradually and beat=
well.
3. Cook the noodles according to package directions. Drain.
4. Melt the butter in a .AB 9×13 20cmx30cm metal baking pan. Swirl it
around to coat the pan, and then pour the excess butter into the egg=
mixture.
5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the
noodles have been coated and look gooey.
6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 =F8C for about 45 minutes to an hour, or until the=
top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be “wet”.
7. Let cool, cut into squares, and serve.
Author’s Notes: I use Muller’s egg noodles. This feeds about 12 very
hungry people (knoshers, as we call them) or 16 normal ones. What you don’t
eat right away you can wrap in aluminum foil and freeze for a month or two.
If it’s too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol’ stomach, so
don’t try to eat more than 2 pieces in a 24-hour period. Don’t thank me,
thank my mom.
Difficulty : easy to moderate. Precision : measure the ingredients.

– – – – – – – – – – – – – – – – – -=20

Title: Carob Pineapple Thisbies
Categories: Cookies, Fruits, Snacks
Yield: 36 servings

3/4 c Black mission figs; soaked
2 Hrs in 1/2 c water
1/2 c Dates, pitted; soaked 2 hrs
; €
1/4 c Water
5 md Dried pineapple rings; soak
1/2 Hr in 1/2 c water
1 1/2 tb Carob powder
1 c Coarsely ground walnuts
1/2 c Walnut pieces
1/2 c Raisins
1/2 c Grated coconut
1/2 ts Cinnamon

Drain soaked fruit, reserving the soaking water. Puree the figs dates
with the carob powder in a food processor or blender at medium speed,
adding a little soaking water if necessary.

Cut pineapple into small pieces, using scissors with wet blades to
prevent from sticking. In a large bowl, mix the pureed figs dates with
the pineapple, ground walnuts, walnut pieces raisins.

In a small bowl, mix coconut cinnamon. Form douhg into small balls;
roll in coconut mixture flatten into cookie shapes. Refrigerate until
ready to saerve.
Will keep refrigerated up to a month.

Frances Kendall, “Sweet Temptations”

—–

Title: CHILI CON PAVO
Categories: Turkey, Chili, Tex-mex
Yield: 5 servings

———————-JUDI M. PHELPS———————-
1/2 c Green spanish-style olives
1 lb Ground turkey OR
1 lb Ground-turkey sausage
1 lg Onion; chopped
1 Fresh jalapeno chili;
-stemmed, seeded and minced
1 tb Salad oil
3 tb Chili powder
7 oz Can green chilies; diced
28 oz Can tomatoes
2 Cans kidney beans (15 oz);
-each
1/8 ts Ground cloves

————————-TOPPINGS————————-
Corn chips
Cheddar cheese; shredded
Cilantro; chopped
Lime wedges
Unflavored plain yogurt

Slice olives; set aside. In a 4-5 quart pan over high
heat, combine turkey, onion, jalapeno, and oil. Stir
often until meat is crumbly and brown, about 20
minutes. Stir in chili powder, green chilies, tomatoes
(break up with a spoon) and juices, beans and liquid,
cloves, and olives. Simmer uncovered, to blend
flavors, about 15 minutes. Serve in bowls; offer
toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet:
Judi.Phelps@sjc.com or Juphelps@delphi.com

—–

Date: Mon, 20 Dec 93 14:09:16 +0200
From: Annice Grinberg

I have been meaning to post this recipe for a while. It is definitely the
most successful of my fatfree cake experimentations.

COCOA_APPLESAUCE CAKE

2 cups thick applesauce TOPPING:
3/4 cup sugar 2 tbsp sugar
1/2 cup brown sugar 1 tsp cinnamon
4 egg whites (or substitute for 2 eggs)
3 tbsp cocoa
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into
a lined or sprayed 9"x13″ pan. Sprinkle with topping. Bake about 40
minutes at 350, till a toothpick inserted at the center comes out dry.
Freezes well.

SPINACH DIP IN A BREAD BOWL

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sour cream
1 Ranch salad dressing mix
1 pk Spinach, frozen — chopped, drained
1/4 c Onion — chopped
3/4 ts Dried basil
1/2 t Dried oregano
1 Round bread
Raw vegetables

In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 –
1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part,
leaving a thick shell. Cut or tear the slice from the
top of the loaf and the bread from inside into bite-size pieces. Fill the shell
with dip; set on a large platter. Arrange the bread pieces and vegetables
around it and serve immediately. Yield: 10 to 15 servings.

Source: : June/July 1995.

– – – – – – – – – – – – – – – – – –

Per serving: 1045 Calories; 97g Fat (81% calories from fat); 20g Protein; 31g
Carbohydrate; 204mg Cholesterol; 499mg Sodium

Title: Mexican Pita Pizzas
Categories: Appetizers, San/tac/piz, Cleaned, Nutrition
Yield: 24 servings

4 Pita breads
1 cn Black beans (15 oz)
– drained
Pico de Gallo (11.5 oz)
– drained
1 c Cheese, Cheddar
– shredded
1 c Cheese, Monterey Jack
– shredded
2 c Lettuce
– shredded
Salsa
Guacamole
Scallions
– sliced
Olives, ripe
Sliced

Heat oven to 375F. Place pita breads on large baking sheet. In medium
bowl, combine beans and Pico de Gallo. Spoon over pita breads.
Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated
through and cheese is melted. Top with shredded lettuce. Cut each
into 6 wedges. Serve with salsa, sour cream, guacamole, scallions
and/or olives.

Nutritional Analysis per serving: 90 calories, 5 g.
protein, 11 g. carbohydrates, 3 g. fat, 10 mg.
cholesterol, 180 mg. sodium, 95 mg. potassium.

Calories from fat: 29%

Original recipe from Chi-Chi’s Mexican at Home.
Conversion and additional nutritional analysis by Rick Weissgerber
[GEnie D.WEISSGERBE]

MMMMM

Title: ASPARAGUS SOUP #1
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 servings

2 lb Asparagus, cut diag 1″ piece
1 ea Clove pressed garlic
3 ea Sliced leeks
4 ea Chopped thinly green onions
3 tb Butter
1 ea Chopped small red potato
4 c Water
1 ea Vegetable,beef, chicken cube
1 tb Soy sauce
1 c Cream
2 tb Tarragon
2 tb Basil

Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.

—–

Best Bagels Ever

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bagels Hand Made
Fatfree Bread-Bakers Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups warm water
1 T yeast
mix in:
2 T honey
1 T salt
4 C Flour — Ww, Oat, White

Let yeast proof in water for 5 minutes, then mix in the honey, salt and
flour.

Knead for 10 minutes until dough is happy

Rise, covered in oiled bowl for 15 minutes

Pat dough into rectangular slab 1 " thick and cut into strips. Join ends
of strips together to form bagels. Let rise, covered, on oiled tray for 20
minutes

Preheat oven to 375 degrees and put a pot of water on to boil

After the 20 minute rise is done, drop bagels, one at a time, into boiling
water. Take them out once they rise to the top of the water (Should be
anywhere between 30 sec and 1 minute)

While still wet, sprinkle on toppings of choice (onion, garlic, sesame
seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with
cornmeal to prevent sticking.

They will be done in around 25 minutes (varies) – when tops are golden
brown.

can be made in 1 1/2 hours, start to finish. This recipie has been
tried by friends who have never worked with yeast before with great
success.

Knedleigh

Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 tablespoon oil — per egg
3 tablespoons water — per egg
pinch salt
pinch pepper
1 teaspoon sugar (optional)
1 tablespoon ginger — generous amount
matza meal — as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less) Then add as little matza meal as possible until mixture hold
together VERY lightly. Put in fridge a few hours. Add only enough matza
meal to make it possible to form balls. Wet hands and don’t worry too much
about making them perfectly round. Drop into boiling soup or water. I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan. Transfer them into your proper chicken soup
pot just before serving. Otherwise you may find that the
knedleigh drink up all your soup.

– – – – – – – – – – – – – – – – – –