Light Family Fruit Squares (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Self-raising flour
6 oz Butter or margarine
6 oz Caster sugar
3 Eggs
pn Salt
2 tb Milk
3 oz Mixed dried fruit
Grated zest of one orange

Set oven to 350F or Mark 4. Line an 8 inch square cake
tin with buttered greaseproof paper. Cream together
the butter or margarine and sugar in a bowl. Add the
eggs one at a time, beating each well into the
mixture. Sift the flour and salt and fold in gradually
with the milk. Add the fruit and the orange zest,
ensv,ring it is evenly mixed in. Spoon the mixture
into the tin and bake for 40-45 minutes until a skewer
inserted into the cake comes out clean, Turn on to a
wire rack to cool anct then cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: IMPOSSIBLE BANANA CREAM PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c Milk
1/3 c Butter
1 ts Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tb Sugar; powdered

Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat
milk, butter, vanilla, eggs, granulated sugar and
Bisquick till smooth, 30 seconds in blender on High or
1 minute with hand beater. Pour into plate. Bake till
knife inserted in centre comes out clean, about 30
minutes. Cool completely. Arrange bananas slices on
pie. Beat whipping cream and powdered sugar in chilled
bowl till stiff; spread over top.

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Title: Champagne Cocktail
Categories: Beverages
Yield: 36 servings

1 (6 Oz.) Can Frozen Orange
Juice Concentrate, Thawed
Undiluted
1 cn (6 Oz.) Frozen Limeade
Concentrate, Thawed
Undiluted
2 (25.4 Oz.) Bottles
Champagne Chilled
1 (33.8 Oz.) Bottle Lemon-
Lime
Sparking Water, Chilled
Crushed Ice (Optional)

Combine Orange Juice Limeade Concentrates in A Large Punch Bowl;
Stir Until Well Blended. Add Champagne Sparkling Water, Stirring
Well. Serve Punch Over Crushed Ice.

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FALAFEL (DAKROUB)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry ful (fava beans)
1 sm Onion
1 bn Chopped parsley
2 Cloves of garlic, crushed
1 t Ground coriander
1/4 ts Hot red pepper (optional)
1 t Baking soda
1/2 ts Cumin
Salt and pepper to taste
1 tb Flour

Soak ful (fava beans) in cold water for a few days,
changing water daily. When ready, peel ful and grind
with onion in meat grinder. Add all ingredients,
mixing well. Grind mixture a second time. Form into
patties and fry.

Variation: Soak 3/4 cup of dry homus (chick pea) with
ful. Then

follow above directions.

From: “Alaa Dakroub” . rfvc Digest
V94 Issue #214, Oct. 4, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Frijoles Con Queso Casserole

Recipe By : Cindy Brinkman (Sports Trek)
Serving Size : 8 Preparation Time :0:45
Categories : Casseroles Mexican
Bean Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 C Pinto Beans — heated
4 Oz Nonfat Cream Cheese
1 C Nonfat Yogurt
1/2 C Monterey Jack Cheese — grated packed
1 Tbsp Water
1 1/2 C Onion — chopped
3 Lg Cloves Garlic — minced
3/4 Tsp Salt
1/2 Tsp Cumin
1/2 Tsp Basil
Lots Of Black Pepper
Lots Of Cayenne Pepper
1 Med Zucchini — cut in chunks
2 Med Tomatoes — chopped
Dash Oregano, Basil, Salt And Pepper
Cornbread Topping:
1 C Yellow Cornmeal
1/2 C Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/2 C Nonfat Yogurt
1 Lg Egg Substitute, Liquid

Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
Saute onion, garlic and spices in water 5-8 min. and add to bean mixture.
Mix and transfer to greased 2 qt. casserole.
Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean
mixture.
Mix together dry ingredients for cornbread topping. Beat together yogurt and
egg and add to dry ingredients. Spread on top of beans and vegetables.
Cook at 375° for 40 min.

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Nutr. Assoc. : 0 4232 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Title: ORANGE MARMALADE SAUCE
Categories: Fish, Sauces
Yield: 1 servings

1 c Orange marmalade
-juice of 1 large sweet
-orange
-pinch of ground ginger
1 ts Prepared horseradish

Put the above ingredients in the container of a food
processor or blender and blend well for about 10
seconds. From the files of Al Rice, North Pole Alaska.
Feb 1994

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SAVORY CRUMB CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bread crumbs, whole wheat
–fine
1/4 c Flour, whole wheat
1/2 c Wheat germ, raw
1/2 c Oats, rolled, raw
1/4 ts Salt
Basil and/or marjoram to
–taste
1/2 c Margarine, melted

Mix together all the dry ingredients, combining
thoroughly.

Drizzle in the melted margarine, and toss with a
fork, until the mixture is uniformly moistened.

Press into an oiled 9″ pie pan and prebake at 350 for
10 minutes.

Adapted from The Enchanted Broccoli Forest by Mollie
Katzen, MM by Dianne Smith/DEEANNE

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Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
Categories: Poultry, Appetizers, Chinese
Yield: 6 servings

2 Whole chicken beasts,
Skinned and boned
2 tb Szechuan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 Slices fresh ginger, minced
1 Scallion (white part only),
Chopped
1 cl Garlic, minced fine
1 1/2 tb Dry sherry or
Shaoshing wine
1/2 ts Cayenne pepper
Lettuce leaves

* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little
boiling water for 10 minutes until white and opaque.
In a dry frying pan, toast the Szechuan peppercorns
over moderate heat, then crust or grind them; set
aside. Remove the chicken breasts from the pot, drain
and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame
paste and green tea (or the peanut butter and sesame
oil — See NOTE). Add the vinegar and soy sauce; blend
well. Add the peanut oil, red pepper, ginger,
scallion, garlic, sherry, cayenne pepper, and the
peppercorns. Mix all ingredients very well. Toss the
chicken strips in this sauce, to coat. Refrigerate
until 20 minutes before serving. Pass the chicken and
the lettuce leaves separately, and let each guest
place a small portion of the chicken in the middle of
a lettuce leaf and roll it up like an egg roll to eat
using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to
thin the sesame seed paste,
but you may substitute chicken broth, or simply
water, if you prefer.
Another substitution you may make if you wish is
peanut butter for the
sesame seed paste along with sesame oil instead
of green tea.
This dish is served cold or at room temperature
and can be made a day
ahead . — Verdi

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Title: Pumpkin Macaroons//
Categories: Cookies
Yield: 20 servings

1 c Ground pecans; about 1/3
-lb. shelle
1/2 c Unbleached flour
1/2 ts Finely grated lemon peel; ye
1/4 c Unsweetened finely flaked co
1 Egg white; room temp
1/4 c Maple syrup; room temp
1/2 ts Vanilla
1/2 c Pumpkin puree

Combine pecans, flour, lemon peel coconut in med bowl. Tip egg white
into
another med bowl beat with hand mixer till soft peaks form. Gradually
beat in
syrup vanilla, then fold into pecan mix, adding pumpkin as you go. Line
cookie
sheet with parchment paper drop rounded teaspoonfuls onto it. Let relax
at
room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to
brown,
25-30 min. Let cool on rack till completely cool. Store tightly covered.
20
cookies. Posted on Prodigy by Kim Clegg.

—–

Title: Angel Food Candy
Categories: Candies, Christmas, Gifts, Chocolate
Yield: 10 servings

2 c Light Corn Syrup; Karo
2 c Brown Sugar; Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate; Cut Up
12 oz Chocolate Chips; 1 Pk
1/4 c Butter Or Regular Margarine
Paraffin; *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also
the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut
: up.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large
cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

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