SUGAR-FREE MIXED BERRY JAM

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Preserves Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Strawberries — hulled
3/4 pt Blackberries
3/4 pt Gooseberries — trimmed
1 c Apple juice concentrate

Rinse and drain berries. Place half of the berries in
a blender or food processor and puree. Transfer
pureed berries to a saucepan along with unprocessed
berries. Simmer mixture gently until fruit is cooked.
Stir in the apple juice concentrate and boil for 15
minutes, until mixture reaches setting point (220 F.
on a candy thermometer). Mixture is ready when a
teaspoonful chilled on a saucer a few minutes in the
freezer does not flow back together when you run a
finger through it.

Remove from heat and pour into sterilized jars. Seal
according to jar manufacturer’s instructions. Store
in a cool place up to 4 weeks, or in the refrigerator.

Adapted by Karen Mintzias, from a recipe in:
“The Complete Vegetarian Cuisine” by Rose Elliot

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Title: MEAT MARINADE (JOHN SCHMITT)
Categories: Condiments, Marinades
Yield: 6 servings

1 1/2 c Oil
3/4 c Soy sauce
1/4 c Wostershire sauce
2 tb Dry mustard
2 1/2 ts Salt
1 1/2 ts Parsley
1 tb Pepper
1/2 c Wine vinegar
1 Clove garlic, crushed
1/3 c Lemon juice

Meat Marinade (John Schmitt)

No written directions, verbal = mix, spread on meat,
let sit until ready. Cook.

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Date: Mon, 12 Sep 94 07:29:07 -1100
From:

Artichoke Tomato Alfredo

one can artichokes (not packed in oil)
4-5 fresh tomatoes, chopped into large chunks
1 medium onion, chopped fresh garlic (or 1 T garlic powder)
1/2 cup fresh basil, chopped (or 3 T chopped dried basil)
2 T whole wheat flour
1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk

Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid) into the
saute with a little flour to thicken. Mix thoroughly, adding soy or
rice milk and flour to desired thickness. Don’t cook the artichokes
for long, just enough heat all ingredients and to blend sauce to
desired thickness. Top the pasta with the artichoke sauce. (Pasta is
about 100 calories/cup.)

Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories from
fat), Carbohydrate 46 g., Protein 10.7 g.

Neal Pinckney – Makaha, Hawaii – neal@aloha.com – AH6HM

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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Title: Dried Apple Pie
Categories: Pies
Yield: 1 9″ pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

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Title: Hard Candy
Categories: Candies
Yield: 1 servings

MMMMM—————-STIR TOGETHER BEFORE HEATING———————
2 c Cane sugar
2/3 c Light Karo
3/4 c Water
1 ts Oil flavor* color
1 ts Or more citric acid**

Have color/flavor/citric acid ready when finished cooking! *More or
less, some flavors are stronger than others. **Put citric acid in
fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
To test: Place it in cold water bring to boil. If water boils at-
say 210 instead of 212, reduce cooking time 2 degrees. ***I use a
TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds on
surface. Not too much only once per session. USE A THIN PAN, NOT
HEAVY! Candy must set a few minutes in the pan the temp will rise,
burning the candy in a thick pan. Bring mixture to boil. Put lid on
for 3 minutes , add thermometer DON’T
STIR. When therm. reaches 285-290D. remove pot from stove.Wait for
temp. to lower below 260^ before adding color/flavor/citric acid.
Cover pan after adding citric acid
so it won’t fade the taste. I add about 2 ts citric acid.
DON’T STIR! Use the tiny viles of Lorann oils. Avail. in cake
supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools
hardens. *Of course, spray funnel! I pour some into molds the rest
onto my marble slab. The part on the slab: I roll it into a long
cylinder cut into “pillows” w/scissors. Dust finished candies with
powdered sugar so they won’t “melt” together. There is one very nice
sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool
remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it
is Guttman Brand available here at Sugarcraft. About 2 dz in a
pack. This is my kids favorite Christmas candy. You will want to make
several flavors. Experiment on how-much flavor. All vary. *Don’t add
too much on the mints. Takes more on the
cherry/strawberry/lemon/orange, etc. There are at least 50 oil
flavors available to choose from! Shared by Dolores McCann, Hamilton
OH

Dolores McCann, Prodigy Food Wine Board

MMMMM

Title: CASHEW CHICKEN #2
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boneless chicken
1/2 ts Salt
1 1/2 c Flour
1/2 c Milk
2 Eggs, beaten
Peanut Oil
SAUCE:
2 cn Chicken broth
2 To 4 Tb cornstarch
2 To 4 Tb water
3 tb Soy sauce
Green onions, chopped
Cashew nuts

Mix the salt and flour. Cut chicken into small
pieces; dredge in well in flour mixture. Let stand
for 15 minutes in flour mixture. Mix the milk and
eggs. Remove chicken from the flour mixture and place
in the egg mixture; let stand for 10 minutes. Remove
chicken from the egg mixture and roll again in the
flour mixture. Immediately deep fry in the peanut
oil. Keep warm in the oven

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy
sauce. Cook over medium heat until thick. Pour over
fried chicken platter and top with chopped green
onions and cashew nuts. Serve over wild rice.

[ The Asbury Park Press; Dec 2, 1987 ]

Posted by Fred Peters.

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Title: LIME JELLY
Categories: Christmas, Gifts, Jelly, Fruits
Yield: 4 servings

3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin; 1 Pouch

Heat the sugar and water to boiling in a Dutch oven,
stirring occasionally. Boil and stir for 1 minute more
then remove from the heat. Stir in the limeade
concentrate, lemon juice, and food colorings. Add the
fruit pectin and skim off the foam. Immediately pour
into hot sterilized jars, glasses, or freezer
containers. Cover tightly and cool to room
temperature. Store no longer than 4 weeks in the
refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

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POTEE ESAUE (POTEE AUX LENTILLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Lard — en des
2 sl Pain de mie — en des
— de 1/2 a 1 cm
1 Gousse d’ail — pressee
1 tb Beurre
1 lg Oignon — hache
3 Carottes — en des
250 g Celeri — en des
2 Cubes de bouillon de legumes
1/2 ts Thym
1/2 ts Marjolaine
1 d Muscade
200 g Lentilles — (tenir compte
— indications emballage
— pour le trempage
— et la cuisson
1 l — Eau (*)
1 Pomme — pelee, nettoyee,
— en des
2 dl Vin rouge
—–SOURCE—–
— D’apres: Journal Betty
— Bossi, Janvier 1988
— Rene Gagnaux, 15.05.94

Rissoler les des de lard dans la poele secher et
reserver. Dorer les cubes de pain dans la graisse du
lard, ajouter l’ail, faire revenir et reserver.
Faire retomber l’oignon dans le beurre chaud, ajouter
carotte et celeri, etuver rapidement et mettre tous
les autres ingredients, excepte pomme et vin. Couvrir
avec l’eau, porter a l’ebullition et laisser mijoter
20 minutes (ou plus longtemps si les lentilles le
necessitent) en ecumant de temps a autre et en
ajoutant eventuellement de l’eau. Ajouter les des de
pomme et le vin rouge et laisser mijoter 10 minutes.
Rectifier l’assaisonnement, en servant parsemer la
potee avec les des de lard et de pain.
(*) Une petite precision: la quantite de liquide
depend fortement de la sorte des lentilles utilisees.
Donc par precaution, prendre au depart peu de liquide
et le rajouter en cours de cuisson 🙂 Cela doit etre
une potee, pas une soupe 🙂

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Fluffy Frosting – Sugarfree

Recipe By : Bobb1744@aol.com
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 large eggs
2 tablespoons Water
1/4 teaspoon Cream of tartar
2 packages Sweet N Low
1/2 teaspoon Vanilla

Combine sugar, water, Sweet N Low, egg whites, and cream of tartar in top of
a double boiler and beat at high speed for 1 minute. Set over simmering water
in the bottom of the double boiler. Continue to beat at high speed for 4-5
minutes or until soft peaks form.
Remove from heat. Add vanilla to frosting and continue beating at high speed
1-2 minutes or until thick enough to spread on a cooled cake. Use about 2 1/2
tablespoons per portion if frosting individually; or use this amount to frost
a 2-layer cake or a 9 inch square cake, both of which would then be cut into
16 equal servings. You can change the frosting easily by adding a couple
drops of food coloring and some flavoring, such as 2 drops of red coloring
and some peppermint flavoring. 1 serving = 1 vegetable (1-1 1/2 tablespoons
may be used as a topping for cake or pudding without counting it as an
exchange. calories = 23

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