Title: CLOTTED CREAM PART 1
Categories: Desserts
Yield: 1 serving

Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:

1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.

2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).

3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.

4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.

5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.

Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.

Source: “Farmhouse Kitchen”, based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television
Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias

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CHERRY PUDDING AND HOT SAUCE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 c Sugar
2 ts Soda
2 ts Cinnamon
1 t Salt
2 Eggs
2 cn Cherries — drain, reserv juic
1 c Nuts
—–HOT SAUCE—–
1 c Sugar
2 tb Flour
Butter
1 t Almond flavoring

Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan.
Bake in 350 degree oven for about 40 minutes.

Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring. Serve hot over pudding.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

WINTER SQUASH APPLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butternut squash
2 c Sweet potato, peeled diced
3 md Apples, peeled chopped
1 md Onion, chopped
2 c Water
1/2 ts Sea salt
1/2 ts Chinese 5 spice
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a
saucepan on high heat. Reduce the heat and simmer 30
minutes, or until all the vegetables are tender. Add
the seasonings and use a blender to process the
mixture. Heat in the saucepan again on low heat until
hot. Keeps 3-5 days refrigerated. *Original recipe by
David Tinker, Vancouver chef

Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

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Hearty Beef Stew

Recipe By : logg@cbnewse.cb.att.com (Charles Doug Logg)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cut in 1-inch cubes
5 carrots — sliced
1 large onion — diced
3 stalks celery — sliced
28 ounces tomatoes
1/2 cup quick-cooking tapioca
1 whole clove
2 bay leaves
Salt and pepper to taste

Trim all fat from meat. Put all ingredients in crock-pot. Mix
thoroughly. Cover and cook on low 10 – 12 hours. (High; 5 to 6 hours).
To enhance the flavor, put in a day of snow sking. Then have this for
dinner.

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Nutr. Assoc. : 0 0 0 0 0 5254 0 0 0

Tater-Stuffed Mushrooms

Recipe By : Net
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Low-Fat
Vegetables Potatoes
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — (30 large)
3/4 cup potatoes, mashed — made with milk
1/4 cup cottage cheese, 1/2% fat
2 tablespoons onion soup mix
1/2 tablespoon margarine, imitation

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
stems. 2. Combine chopped stems with remaining ingredients, except margarine.
Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan.
Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot
and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

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CHUCK’S BARLEY-MUSHROOM WINTER BORSCHT (VEGAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils
1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2
Potatoes)
2 Carrots, sliced about 1/2″
Thick
1/2 To 3/4 pound mushrooms,
Sliced
3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)

Saute the garlic and onion in olive oil on medium heat
until the onions are translucent. Combine the barley,
lima beans, split peas, lentils, miso, and water with
the onion/garlic, and bring to a boil. Add the turnips
and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

(“But grandma, where did they get miso in the
Ukraine?” “Shut up and eat your soup.”)

(If you have broccoli stems, peel and slice them and
add them at this point. I also snagged about 1 cup of
shredded/sliced cabbage from the main dish, and added
about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue
cooking on a low heat for another hour. Add the
butter or margarine, let sit for a few minutes, and
serve. If cooking the night before, you might want to
add 1 cup of water and heat again just before serving;
the barley tends to absorb water, and if you omit this
extra water you end up with a tasty gruel.

The butter can be omitted, but it makes for a heartier
soup.

From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Sauteed Carrots and Celery

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Carrots — peeled
1/2 Head of celery, washed
2 tb Olive oil
1 sm Onion — thinly sliced
1 Bouquet garni
50 g Green olives, stoned
Salt and pepper

A delightful, soft mixture of carrots, celery, onions
and olives, which makes an excellent side-dish to go
with the aubergine loaf.

Slice the carrots thinly. Cut the celery sticks into
chunks, discarding any stringy pieces.

Heat the oil in a saucepan, add the onion and celery,
and cook gently until the onion is golden. Add the
carrots, celery and bouquet garni and season to taste.
Cover with a lid and cook gently for 10 minutes,
shaking the pan frequently.

Add the olives, stir and replace the lid. Simmer very
gently for a further 10 minutes.

Copyright Rosamond Richardson 1996

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Spicy Cellophane Noodles

Recipe By : Nina Simonds _China Express_ (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Diabetic
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions — minced
1 1/2 tablespoons ginger root — minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) — minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.

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NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

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