HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries, stems removed
-(a generous lb)
250 g Peeled, [cored] pears,
-sliced (a generous 1/2 lb)
250 g Very ripe, pitted damson
-plums (a generous 1/2 lb)
150 g Rye bread, or white [French]
-bread, crust removed,
Thinly sliced (a generous 5
-oz)
1/2 l Milk (2 cups plus 2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 pn Salt
Sugar and cinnamon to taste
2 tb To 3 tb flour
Juice of 1/4 lemon

From the Ries area.

Melt the butter and briefly saute the fruit. Make a thin paste of the
flour and milk and add the mixture to the fruit. Add the remainder of the
milk. Add the sliced bread, and cook until the plums are soft. Season
with salt, sugar, cinnamon, and lemon juice.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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Title: Quick Cranberry Cobbler
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Thick-skinned orange 4 c Cranberries
1 c Water 1 tb Butter
1/2 c Granulated sugar replacement 1 pk Biscuit dough to make 8
bis.

Grate the orange rind. Juice the orange. Combine orange juice,
grated rind, water, sugar replacement, cranberries and butter in a
saucepan. Bring to a boil and cook for 1 min.

Spoon cranberry sauce evenly among 8 well-greased baking dishes or
into a casserole. Top the sauce with biscuits (biscuit dough?). Bake
at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
8 servings.

Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
Elizabeth Rodier Oct 93

Suggestion: try half recipe using 1/2 tsp. dry orange peel and 3 or
4 tb. unsweetened orange juice, just cooking the cranberry mixture in
a saucepan and serve with turkey. Half recipe without biscuits would
be about 3 fruit exchanges.

MMMMM

Title: Sweet Potatoes and Broccoli
Categories: Diabetic, Vegetarian, Vegetables
Yield: 1 servings

1 md Sweet potato; 1/2 c Cottage cheese; low fat
1/2 c -water 1 tb Sesame seeds;
1 c Broccoli; fresh, chopped

Dice the sweet potato and cook in the 1/2 c water covered until almost
done. Add the broccoli and cook until tender. You may need to add
more water. Add to hot vegetables the cottage cheese and sesame
seeds and toss until blended

1 serving = 362C; 2 meat, 2 veg, 2 bread, 1 fat Protein 22gm, fat 4g,
carbo 48gm From “Vegetarian Cooking for Diabetics”

MMMMM

Title: Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Categories: Patricia, Soups
Yield: 6 Servings

1 c Fresh maize grains
2 c Pumpkin flowers*
2 c Zuccini cut in cubes
1/2 c Butter
1/2 c Butter for the tomatoes
1 c Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
1 Or 2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 c Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the
flower and a little shot in cubes.
Put one of the 1/2 cup butter in a pan and add the maize grains, add
the zuccini and the flowers, fry in the butter just until the
vegetables make stock, add the epazote and salt. A while in a sauce
pan put the other 1/2 cup of butter, add the onion chopped (or better
if made a pure too) let the butter apears on top, add the red
tomatoes pure. cook until seasoning, adding salt and pepper and
chicken cubes. Be careful with the salt. When the red sauce is ready
add to the soup and add 3 cups of water, add the chiles cutted in
pieces, if you use poblanos instead of jalapenos you will need to
peel them before as usual. Let cook until the vegetables are soft and
just two minutes before serve add the cream, with cream the soup
don’t have to boil. Recipe from: Miguel Angel Castillo.

MMMMM

Fresh Strawberry-Rhubarb Pie

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:25
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
1 1/4 cups sugar
3 tablespoons tapioca — quick-cooking
1/4 teaspoon salt
3 tablespoons margarine
1 batch pie dough, enough for 9″ double pie crust

Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit. Blend well and allow to
stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with
second crust. Cut slits in top crust.
Bake in preheated 375-degree oven for 50-55 minutes.
Cover pie with aluminum foil tented over it during first 30 minutes,
removing to allow crust to brown during the last part of baking. About 10
minutes before done, brush on warm milk and sprinkle top crust lightly with
sugar if desired.

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Nutr. Assoc. : 0 0 0 0 0 0 2009

Plantains

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

10 Plantains

1 c Butter

3/4 c Brown sugar,light

1/2 c Rum,dark

1. Peel and quarter plantains.

2. Place cut sides up in a buttered shallow baking dish.

3. Dot with pieces of butter; sprinkle with brown sugar and rum.

4. Cover and bake in preheated 350’F. oven 30 minutes.

5. Remove cover, increase temperature to 400’F. and bake 15 minutes longer.

If using bananas, cake in an uncovered shallow baking dish at 350’F. for 20

minutes.

NOTE: Green-tipped (underripe) bananas may be substituted; bake at 375’F.

for 30 minutes.

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SAUSAGE BALLS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Appetizers
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage meat
2 c Bisquick powder
2 c Cheddar cheese

Grate the cheese and allow it to come to room
temperature (or grate it at room temperature). Mix
(by hand, or with a fork or spoon) with the Bisquick
powder and the sausage meat (crumbled). Form into
bite-sized balls, around 3/4″ in diameter. Cook on
foil or a baking pan at 325 F for about 20 minutes.

I think I was also told that these store very well,
but I’m not positive about that.

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Chocolate Vinegar Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Chocolate Frostings
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour; Unbleached — Sifted
1 cup Sugar
3 tablespoons Cocoa — Baking
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 tablespoon Vinegar
5 tablespoons Butter Or Regular Margarine
1 cup Water
—–MOCHA CHOCOLATE FROSTING—–
1 3/4 cups Confectioners’ Sugar
3 tablespoons Cocoa — Baking
3 tablespoons Butter Or Regular Margarine
3 tablespoons Coffee; Brewed — Hot
1/2 teaspoon Vanilla Extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar
into 1 well and melted butter into the third. Pour water over all. Beat with a
wooden spoon until well blended. Pour batter into a greased 9″ square baking
pan. Bake in a preheated 350~ oven for 25 minutes or until cake tests done.
Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners’ sugar, cocoa, softened butter,
coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at
medium speed, until smooth.
NOTE; This recipe came from a very old church cookbook that the woman found and
is typical of many of the recipes of the 1800’s. The vinegar was used to keep
the cake from spoiling. Try this and I think that you will like it.

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Title: WON-TON SOUP
Categories: Soups
Yield: 4 servings

1 pk Won tons
1 lb Ground Pork
1 ea Egg beaten
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
6 c Chicken broth
2 tb Soy sauce
2 tb Chopped shallots

Mix pork,egg,soy sauce,salt pepper. Fill won – tons.
Cook in boiling water until won-tons float to top.
Remove from water. Heat chicken stock and add won
tons, ladle into soup bowls and add shallots and soy
sauce. Sandra A – Young – Chee’s recipe.

—–

Blueprint For Veal Stew (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 8 Preparation Time :0:00
Categories : Veal-Ss Stew-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder cut into 1 inch cubes — patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots — finely cubed
1 large onion — thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
beef broth or veal stock
–bouquet garni–
parsley
bay leaf
peppercorns
1 tablespoon beurre manie — or so

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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