1 can pineapple chunks
2 cans peach halves
3 cups sliced pears
3 3-oz. packages watermelon or tropical fruit gelatin
3 cups Rose wine
6 large bananas (sliced in 1-1/2-inch chunks)
2 cups mandarin oranges
3 cups, seedless green grapes
1/2 cup heavy cream, whipped
Toasted slivered almonds

Drain pineapple, peaches and pears, reserve 1 cup of juice from
each. Heat 3 cups juice to boiling and pour over gelatin,
stirring to dissolve. Stir in Rose Wine; refrigerate until
cooled, not thick – about 1 hour. Meanwhile, in a deep glass
bowl (at least 4-1/2 qt.), layer fruit in this order: peaches,
bananas, 2 cups grapes, pineapple, pears, oranges, and remaining
grapes. Pour chilled gelatin over fruit. Refrigerate until firm
at least four hours.

To Serve: Decorate with rosettes of whipped creme and garnish with slivered
almonds.

Makes: 25 servings.

Title: STEAMED DUMPLINGS
Categories: Dumplings, Pork, Chinese, Appetizers
Yield: 1 servings

1 lb Pork, ground
1/2 lb (about 2 cups)
-Nappa cabbage, chopped
2 Eggs
1/2 c Scallion, chopped
3 tb Soy sauce
2 tb Sherry
1 tb Fresh ginger root, minced
1 tb Sugar
1 tb Sesame oil
1 ts White pepper
1/2 pk Wonton wrappers

Combine all the ingredients except the wonton wrappers
in a mixing bowl. Mix very well.

Place 1 wonton wrapper in your hand (the center should
cover your palm), then put 1 tablespoon of the filling
in the center of the wrapper. Gently squeeze and twist
the wrapper to form a “money bag” shape. Repeat until
all the filling has been used.

Put the dumplings in a bamboo steamer and steam for 10
minutes. Serve while the dumplings are very hot.
Makes 4 servings.

Recipe: Houston Post [> Be Seeing You — DPileggi
From: D. Pileggi Date: 12 Feb 94

—–

Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
Servings: 6

1 c Sugar
1/4 c Unbleached Flour
1/4 ts Cinnamon; Ground
6 c Apple Slices; *
———————————-TOPPING———————————-
1 c Unbleached Flour
1/4 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar;Md, Shredded,1 1/2 C
1/3 c Butter; Melted
1/4 c Milk

* Use cooking apples such as Granny Smith’s that have been cored,
peeled, and sliced thin.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the sugar, flour, and cinnamon, then toss the mixture with the
apple slices. Pour into a 9-inch square baking pan. Combine the dry
ingredients, of the topping, with the cheddar cheese, mixing well. Add
the butter and milk, mixing until well blended with the flour mixture.
Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30
minutes.

—————————————————————————–

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SPINACH-FETA
FILLING——————-
1 1/4 lb Spinach — fresh, stemmed and
–washed
1 tb Olive oil
3 bn Scallions, trimmed and
–chopped (1-1/2 c)
1/4 c Feta cheese — crumbled
2 tb Parmesan cheese, freshly
–grated
2 tb Dill — fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites
—–PHYLLO PASTRY—–
8 Phyllo dough sheets (14×18“)
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
–combination

To make filling: Put spinach with water still
clinging to the leaves in a large pot. Cover and cook
over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze
the spinach quite dry and chop. In nonstick skillet,
heat oil over medium heat. Add scallions and saute
until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan,
dill and lemon juice. Season with salt and pepper.
Beat egg whites lightly with a fork and stir into the
spinach mixture.

To form phyllo rolls: Set oven rack on the upper
level; preheat to 350 degrees F. Coat a baking sheet
lightly with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil and salt. Lay one sheet of phyllo on a work
surface with a short side toward you. Brush lower half
of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of
the first. Spoon one-quarter of the spinach filling
along one long edge. Tuck in the side edges and roll
up, jelly-roll fashion. Place on the prepared baking
sheet. Repeat with the remaining phyllo, egg-white
mixture and filling, making 4 rolls in all. Brush tops
of the rolls lightly with the egg-mixture and sprinkle
with seeds, if desired. Bake for 25 to 30 minutes.
With a serrated knife, cut each roll diagonally into 9
pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2
days in advance. Reheat in a 350 degree F oven for 10
to 12 minutes, or until heated through. Makes 36
appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g
carbohydrate; 77 mg sodium; 1 mg cholesterol.

**”Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd."
–From Eating Well, May/June 1993.

– – – – – – – – – – – – – – – – – –

Seafood And Shells

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 7 Oz Pkg. Tiny Shells Or Cavatelli — uncooked
1/4 Cup Butter
1/2 Cup Celery — thinly sliced
1/4 Cup Onion — chopped
1 Clove Garlic — minced
1 Tbls Flour
3/4 Cup Milk
1 Cup (4 Oz) Monterrey Jack Cheese — shredded
12 Oz Shrimp
1 Can 6 1/2 Oz. Clams Minced And Undrained
1 Tbls Fresh Parsley
1 Tbls Dry Sherry

Cook pasta according to directions. Rinse under cold water and seet aside.
Melt butter in a large skillet over medium heat. Add celery, onion, and
garlic. Saute 3 minute. Add flour, stir until smooth. Gradually add
milk; cook over medium heat stirring constantly until thickened. Stir in
cheese until melted. Stir in shrimp, clams, parsley and sherry. Stir in
pasta.

– – – – – – – – – – – – – – – – – –

Eileen

Title: BRANDIED PEACH BUTTER WITH SPEARMINT
Categories: Can/preserv, Fruits, Herb/spice
Yield: 1 servings

18 -to
20 Peaches, fully ripe
1/2 c -Water, or more as needed
1/4 c Brandy
3 tb Lemon juice
2 c Sugar
18 -to
25 Sprigs spearmint
-OR other mint

Pit, skin, and slice the peaches. Place them in a large pan with
enough water to prevent sticking and cook 15 to 20 minutes or until
soft. Puree the peaches in a food processor and return to the
saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer
over low heat, stirring frequently, 30 to 35 minutes or until the
puree thickens. Remove the mint and fill clean 1/2-pint jars with
peach butter to within 1/4-inch of the top. Wipe, seal, and process
in a boiling water bath for 10 minutes.

MMMMM

Title: Orange or Grape Blocks
Categories: Diabetic, Candies
Yield: 64 squares

2 c Orange juice 1 c Water
OR 4 tb Unflavored gelatin (4 pkg)
1 c Unsweetened grape juice 2 ts Vanilla

Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to
soften. Let stand 5 minutes.

Boil remaining 1 cup orange juice (or water). Stir into gelatin
mixture until it dissolves, about 3 minutes. Stir in vanilla.

Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until
firm. Cut into 1 inch squares to serve.

2 squares = 12 calories, 2 grams carbohydrate, 1 gram protein, 1++
Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested with white grape juice by Elizabeth Rodier, Feb 94.

MMMMM

Title: SPLENDIFEROUS GUACAMOLE DIP
Categories: Appetizers, Dips, Vegetables
Yield: 8 servings

4 ea Ripe Avocados; Md.Lg.
1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced
1 c Yellow Onion; Diced
1 tb Jalapeno Pepper; Diced
1/4 t Hot Sauce
1/4 c Fresh Cilantro; Chopped, OR
4 t Dried Cilantro; Crushed

———————————GARNISHES———————————
1 x Cilantro
1 x Sour Cream

Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled.
Makes about 5 1/4 cups of dip.
SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama,
Mushrooms

—–

Title: [THAI] kaeng khua saparot (prawn and pineapple curry)
Categories: Thai, Seafood/pra, Chiles
Yield: 6 servings

1 tb Kratiem (garlic)
-finely chopped
2 tb Red curry paste
2 tb Chopped tomatoe
2 c Coconut milk
1 c Pineapple
-(cubed or pulped)
4 tb Fish sauce
2 ts Palm sugar
1 ts Lime juice
16 Prawns about 3″ long
3 Bai makrut (lime leaves),
-slivered
-OR
1 tb Lime zest
1 tb Prik ki nu daeng (red
-birdseye chilis)slivered
15 Bai kaprao (holy
-basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a
rich creamy texture, and a red coloration that i an attractive
complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin
bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail
shells on.

Drop two tomatoes into boiling water for about a minute, then remove
to cold water, peel, quarter, discard the seed pulp, and chop the
flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly saute the garlic and
basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the
coconut milk, the fish sauce, tomatoes, pineapple, lime juice and
sugar, and stir to combine fully. Add the prawns and cook until they
turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the
pan.

Transfer to a serving dish and serve with steamed jasmine rice. WALT
MM

Colonel Ian F. Khuntilanont-Philpott

MMMMM

Eliopulos Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 large onions — thinly sliced
16 ounces canned tomatoes — undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon — or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef — cut into 1-inch cube
salt and freshly ground pepper — to taste
1/2 pound Muenster or jack cheese — cut into 1/2″ cubes
1 cup broken walnut pieces — toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30
minutes of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
60 minutes, until mixture is hot.

– – – – – – – – – – – – – – – – – –

NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471