HONEY-ORANGE PECAN SOURDOUGH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Starter
1 pk Yeast
1/4 c Warm water
1/2 c Milk
1/4 c Butter — melted
1/4 c Honey
1/2 ts Salt
3 1/4 c Flour — approx.
—–FILLING—–
1/2 c Butter
1/2 c Brown sugar
1 tb Orange peel — grated
1/4 c Honey
1/2 c Flour
1/2 c Pecans
1 t Orange extract

Soften yeast in water; stir in milk, batter, butter,
honey, and salt. Gradually mix in 3 c of the flour;
dough will be sticky. Turn dough into a greased bowl,
turn over to grease top; cover, and let rise in a warm
place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead
until smooth, about 5 min.; add flour if necessary to
prevent dough from sticking. Roll dough out into a
12×15 inch rectangle; spread orange-nut filling
evenly over dough. Starting with the long side, roll
up jelly-roll fashion. Cut across roll into 15 slices
about 1 inch each and arrange, cut-side-up in a well
greased 9 by 13 inch baking pan. Cover and let rise
until almost double, about 45 minutes.

Bake in a 350^ oven for 35 minutes or until browned on
top. Transfer rolls to a serving board; quickly scrape
out any syrup in pan and spread it over rolls. Serve
them warm or reheated in a 350^ oven, lightly covered
with foil, for about 20 minutes. Makes 15 rolls.

Source: Sourdough Jack’s Cookery by “Sourdough” Jack
Mabee.

Note: I would like to try this with cinnamon instead
of the orange flavoring.

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From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Mild Fish Chowder

Recipe By : Eater’s Choice/tpogue@idsonline.com
Serving Size : 7 Preparation Time :0:00
Categories : soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth
2 cans water
3 cups potato — cubed
2 tablespoons rice — long grain
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish filet (mild) — such as turbot
1/2 can tuna in water

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-flour mixture to soup. Simmer soup until potatoes are fully cooked (ab
out 20 minutes.) Stir in corn, fish, tuna, and tuna liquid. Cook 5 minutes more
or until fish is fully cooked.

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Per serving (excluding unknown items): 155 Calories; 3g Fat (14% calories from
fat); 8g Protein; 27g Carbohydrate; 3mg Cholesterol; 183mg Sodium

NOTES : Our favorite fish chowder but I don’t put in the tuna.

_____

Orange Drop Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shortening
1/4 c Butter
1 1/2 c Brown Sugar
2 Well beaten Eggs
1/2 c Fresh Orange Juice
1 t Vanilla
3 1/2 c Flour
1/4 ts Salt
2 ts Baking Powder
1 t Soda
2 tb Grated Orange Rind
3/4 c Sour milk or Buttermilk
—–ICING—–
1/2 c Butter
4 c Powdered Sugar
1/3 c Evaporated Milk
1 t Vanilla
2 tb Grated Orange Rind

Cream shortening and sugar. Add eggs, orange juice, rinds, vanilla and
sour milk. Mix well. Add all dry ingredients which have been sifted (NOT!
I’m lazy) together. Blend everything together well. Optional – one cup of
nuts. Drop by teaspoon on greased cookie sheet, (I used teflon cookie sheet
~ no greasing) Bake at 350% for 5 to 8 minutes.

ICING: Beat it all together and slap on the VERY COOLED DOWN cookies.

This makes a cake like cookie just exploding with orange flavor

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RYE SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
3 c Water, tepid (80-degree)
3 1/2 c Flour, rye medium
1 Onion, small, peeled and
Halved.

The 4-cup batch of starter made by this recipe is
enough to bake any of the rye breads requiring a rye
starter, with enough left over to serve as the nucleus
for another baking. When you “feed” leftover
starter… which should be done every 2 weeks or so..
add a little rye flour and water, using 3 parts of
flour to 2 of water. To build up a small amount of
starter to a quantity large enough for baking, do the
job in several steps, never adding a larger measure of
flour than the amount of starter on hand. Let the
starter stand at room temperature overnight or for up
to 24 hours, until it is bubbly and no longer smells
floury. To increase further, add more flour and water
in the same proportions and again let the starter
ferment until it is bubbly enough to use. Store
leftover starter in the refrigerator between bakings
and “feedings,” and for indefinite storage, freeze it.
Thaw, then feed the starter and let it ferment at room
temperature before use. Makes about 4 cups.

1. Dissolve the yeast in 2 cups of the tepid water,
then beat in 2 cups of the rye flour, beating until no
lumps remain. Add the onion, cover loosely with a
cloth, and let stand at room temperature for 24 hours.
2. Remove the onion. Beat in 1 cup tepid water, then
1 1/2 cups rye flour. Cover with the cloth and let
stand for 24 hours longer. The starter should now be
pleasantly sour-smelling, almost beery, and bubbly.
(Depending upon the temperature of the room, a
slightly longer or shorter period of fermentation may
produce this result.) TO USE: The starter is now ready
for use and can be refrigerated for up to 24 hours
before use, without further feeding. If you must hold
the starter longer before use, the night before it is
wanted, add 1/2 cup tepid water and 3/4 cup rye flour
and let is stand at room temperature overnight.

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SKILLET OKRA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz (1 cn) whole tomatoes
-undrained chopped
1 1/2 c Fresh okra — sliced
16 oz (1 cn)whole-kernel corn
-undrained
1/2 c Onion — chopped
1/2 c Celery — chopped
1/4 c Green pepper
-chopped

Combine all ingredients in a large skillet, stirring
well. Cover and bring to a boil. Reduce heat, and
simmer 15-20 mins.

From: All New Cookbook For Diabetics And Their
Families 8 servings: Each serving amount: 1/2 cup

Exchanges: 2 Vegetable; Chol: 0 mg; Calories: 43;
Carbo: 10 gm Protein: 1 gm; Fat: Tr.; Fiber: Tr.;
Sodium: 208 mg

Reformated 4 you and yours via Nancy O’Brion and her

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Date: Mon, 31 Jan 94 09:40:00 PST
From: sally charette

Lemon-Pepper Cous-Cous, etc.

2/3 cup dry cous-cous
2/3 cup hot water
one scallion
one can low-salt garbanzos
lemon-pepper seasoning

Add the hot water to the cous-cous. While you’re waiting for the cous-cous to
soak up the water, thin-slice the scallion. When the cous-cous is ready (about
12-15 minutes), toss garbanzo beans in the micro for about 20 seconds to heat.
Drain ’em and pour the cous-cous over the garbanzos (or vice-versa), stir in
the scallions, add lemon-pepper to taste (ours goes a long way), and eat!

I suspect that this would be even better with some steamed brocolli and carrots
tossed in (the possibilities are endless), but this was the simplest of simple
meals. I had 1/2 last night and the other half is beckoning to me from the
staff room fridge.

Title: Shanghai Dumplings
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Last night I made Shanghai Dumplings and thought of you when I opened
the package of wrappers. It had a real simple recipe that sounded
good. Slice a banana into about fifteen pieces, wrap each piece in a
won-ton or potsticker skin, deep fry it until golden, cool and then
dust with powdered sugar.

Posted by Stephen Ceideberg; September 15 1992.

MMMMM

Beef Pie (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING —–
3 cups onions — quartered
2 cups boiling water
1/2 cup butter, margarine — or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning — optional
20 ounces frozen green peas
3 1/4 pounds cooked beef — diced (2 1/2 quarts)
—– CRUST —–
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds — optional

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

FILLING: Cook onions in boiling water until tender. Drain; save cooking
liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough
water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in
onion cooking liquid and water slowly. Add gravy seasoning, if desired.
Cook until thickened, stirring constantly. Pour gravy over onions, peas,
and beef. Mix gently. Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.

CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly. Divide dough into four parts. Roll each
part out on lightly floured surface into an 8×8-inch square. Fit over
filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon
per pan.

TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45
minutes or until crust is lightly browned.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze immediately for 10 to 12 hours before
removing packages from the pans.

TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1 hour or until filling is bubbly at edges,
crust is lightly browned, and food is hot in center.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe is for 24 servings (about 2/3 cup filling each).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

“Freezing Combination Main Dishes” by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0

PICKLED BLACKEYED PEAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Side dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked blackeyed peas,
— drained
—–DRESSING—–
1/2 c Canola oil
1/2 c Peanut oil
1/2 c Red wine vinegar
1 Clove garlic
1/4 c Red onions, thinly sliced
1/2 ts Salt
1 d Cayenne pepper

While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.

From vegan.zip at Michelle Stewart’s SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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