Title: Southern Spoon Bread
Categories: Bread Osg1966
Servings: 1

1 1/2 c Scalded milk
1/2 c Corn meal
1/2 ts Salt
1 tb Butter
2 tb Flour
1 ts Baking powder
1 ea Egg

Stir dry ingredients in the milk. Add beaten egg and melted butter.
Bake 30 minutes in moderate oven.

Note: Moderate oven is 350 – 400 F.

Source: Margaret A. Harvey, Zane Grange, Logan County, OH

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Title: Peach Butter
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
10 c Ripe peaches; peeled/pitted
– sliced, = 5 lb
1/3 c Bottled lemon juice
4 c Sugar

In food processor container, puree peaches. In 6 to
8-quart pot, over medium-high heat, heat lemon juice
for 1 minute. Add peaches and sugar; bring to boil,
stirring constantly. Reduce heat to medium; cook and
stir until mixture is like thick applesauce (20
minutes). Immediately ladle into hot jars, leaving
1/4″ headspace. Wipe jar tops and threads clean. Place
hot lids on jars; screw bands on firmly. Process in
boiling water canner for 10 minutes.
Makes 7 half-pint jars or 3 to 4 pints.

The Tampa Tribune, 07/15/93

MMMMM

Miniature Bagels

Recipe By : typed into MC by Shane Ludwig Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/2 cup warm water
4 cups flour — (divided)
3 tablespoons sugar
1 tablespoon salt
Dried onion flakes
1 cup water
1 egg white
1 tablespoon water
Poppy seeds
Sesame seeds

Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin
e 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix
ture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes.
Stir in remaining flour to make soft but workable dough. Turn dough onto a lig
htly floured surface; knead until smooth and elastic, about 10 minutes. Place
in lightly greased bowl; turn greased side up. Cover and let rise in warm plac
e 30 minutes (dough will not have doubled). Punch down dough, turn dough onto
lightly floured surface; knead slightly. Divide dough in half. Roll half of t
he dough into a 12-inch square. Cut into 24 strips, 6×1 inch. Shape each stri
p into a ring, pinching ends together. Place 1 inch apart on ungreased baking
sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minu
tes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling
. Reduce heat; simmer dough rings, a few a!
!
t a time, uncovered, for 7 minut
es, turning once. Remove with slotted spoon; let stand on kitchen towels 5 mi
nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes.
Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b
rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion
flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on
wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long
er than 2 months.

(68 calories per serving) 1 serving=1 Bread exchange

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NOTES : Original Source unknown

Oatmeal-Orange-Nut Cookies

Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup margarine
1/3 cup yogurt
1/4 cup packed brown sugar
1 teaspoon vanilla
1 cup rolled oats
1/4 teaspoon baking soda
2 tablespoons black walnuts — chopped
1/4 teaspoon orange peel — grated

Place softened margarine, yogurt, sugar and vanilla into mixing bowl.
Mix until well blended. Add remaining ingredients and blend well.
Use a teaspoon or small melon scoop to make rounded balls of dough.
Place 2 inches apart on ungreased cookie sheet; flatten slightly with fork
dipped in flour or sugar. Bake in preheated 325-degree oven for 12-15
minutes. Remove immediately from cookie sheet and allow to cool on wire
rack.

– – – – – – – – – – – – – – – – – –

Per serving: 63 Calories; 4g Fat (55% calories from fat); 1g Protein; 6g
Carbohydrate; 1mg Cholesterol; 60mg Sodium

_____

Title: Impossible Chicken Parmigiana
Categories: Pies
Servings: 8

3/4 c Creamed cottage cheese
-Small curd
1/3 c Grated parmesan cheese
1/2 ts Garlic powder
1/2 ts Oregano
1/2 ts Basil
1 cn Tomato paste 6 oz.
1 c Milk
2 x Eggs
2/3 c Bisquick
1/4 ts Pepper
1 1/2 c Chicken, cooked diced
1 1/4 c Mozzarella cheese shredded

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and
parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese,
the garlic powder, oregano, basil and tomato paste; spoon over parmesan
cheese. Beat remaining ingredients in blender on high for 15 seconds, by
hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top
with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife
inserted in center comes out clean. Cool 5 minutes.

Source: Anna Cassell —

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Title: Beef with Broccoli
Categories: Beef, Oriental, Meats, Wok
Yield: 6 servings

1 c Beef, sliced thin
Salt
2 tb Soya sauce
1 tb Wine
1/2 bn Broccoli, shredded in 3″
-lengths
-OR
1/2 lb Broccoli, shredded in 3″
-lengths
2 tb Sugar
3 tb Oil
1/2 c Water

1. Carefully slice beef into thin bite size pieces, across the grain
of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli.

2. Place oil in wok and heat to smoking point. Quickly stir-fry beef
in it, no more than 3 minutes. Remove beef to a platter and reserve.

3. Add broccoli to wok, 1/2 cup water, sugar. Turn burner to medium
high heat, cover broccoli, cook 6 minutes. Lift the cover of the wok
and stir the broccoli every so often so that it will cook on both
sides. At the end of 6 minutes, the broccoli should just be cooked
through, if it isn’t, cook a minute or two more.

4. Add beef back to broccoli, stir everything together. Place in
platter.

NOTE: Pork, or chicken may be substituted, only do not remove pork or
chicken to a platter after initial stir-frying but continue to cook it
with broccoli. Beef is removed for reserve because it toughens with
prolonged cooking.

MMMMM

LENTIL AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown lentils
2 ea Bay leaves
1 ea Celery stick, finely chopped
2 ts Ginger, grated
8 c Vegetable stock
1 tb Olive oil
1 lg Red onion, chopped
2 ea Cloves garlic, crushed
2 md Tomatoes, peeled chopped
1 bn Spinach, chopped
2 ts Cider vinegar
1 t Cilantro, chopped

Combine lentils, bay leaves, celery, ginger and stock
in large pan, simmer, uncovered, about 30 mins or
until lentils are just soft. Heat oil in the pan, add
onion and garlic, cook, stirring, until onion is soft.
Add tomatoes, cook, stirring, until tomatoes are
pulpy. Add the spinach, stir over heat until spinach
is wilted. Add spinach mixture to lentil mixture,
stir in vinegar and coriander; stir until heated
through. Discard bay leaves before serving.

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Yogurt-glazed Gingerbread

I am posting in response to the request for gingerbread recipes. This is
a really scrumptious recipe my mother got out of a ladies’ aid society type
cookbook from the 1960’s. The yogurt glaze is what makes it–strange but
true.

CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I’m not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water

Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9×9 boiling water.
Mix just until smooth. Pour into a greased 9×9 inch baking
dish and bake for 40 minutes. Meanwhile, make:

GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter

Mix all the ingredients in a saucepan and boil for 1 minute. If you’re
squeamish about the whole clovesnd boil for 1 minute. If you’re
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.

Title: ALMOND SPICE COOKIES
Categories: Cookies
Yield: 1 servings

4 c All-purpose flour
3 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1 ts Baking soda
1 c Butter
2 ts Instant coffee powder
1/2 ts Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 – 3 cups)

These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger,
salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee,
almond extract, granulated and brown sugars and beat
well. Add the eggs one at a time until smooth after
each addition. On low speed gradually add the sifted
dry ingredients, scraping the bowl with a rubber
spatula and beating only until the mixture is smooth.
Gently mix in the almonds.

Spread out two pieces of wax paper. place large
spoonfuls of the dough lengthwise on each piece of
paper to form heavy strips about 10-11 inches long.
Fold the long sides of the paper p against the dough
and, pressing against the paper with your hands, shape
each strip of dough into a smooth oblong 12 inches
long, 3 inches wide, and about 1 inch thick. Wrap the
dough in the wax paper.

Slide a cookie sheet under both packages of dough and
transfer them to the freezer or refrigerator for
several hours or overnight. This slices best when
dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a
time. Place dough on a cutting board. With a very
sharp knife cut the dough into 1/4-inch slices and
place them 1 to 1 1/2 inches apart on an ungreased
cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The
cookies are done when they are slightly colored and
spring back when lightly pressed with a fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins
Cupcakes (published by The American Cooking Guild),
Fairview, NJ.

Randy Shearer

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SPLIT PEA SOUP (VEGAN)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 c Green split peas
3 c Chopped celery
2 c Chopped onions
2 ts Thyme leaves
2 Bay leaves
2 c Carrots — in 1/2″ rounds
4 Garlic cloves — pressed or mi
1 t Sweet basil
1/2 ts Dried oregano
2 1/2 c Chopped russet potatoes
1/4 c Green onions w/ tops — diced
1 tb Spike
1 tb Tamari soy sauce
1 pn Cayenne pepper
10 oz Frozen peas
– rinsed under hot water to

In a large 5-6 qt pot bring to a boil water, split
peas, celery, onion, thyme and bay leaves. Reduce heat
and simmer covered about 20 min or until split peas
are a little soft. Add carrots, garlic, basil and
oregano, bring to a second boil then continue
simmering covered until split peas are very tender and
are dissolving to form a thick broth. Add potato and
simmer until potato is tender but still firm. Turn
burner to lowest heat. Add green onions, spike tamari
sea salt cayenne pepper to taste. Add peas if
desired. Heat gently stirring until peas are tender.
Nutrition (per serving): 139 calories Total Fat 1 g
(3% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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