Title: FRUIT-FILLED PUFFS
Categories: Low-cal, Desserts, Chocolate, Passover
Yield: 12 servings

-Joyce Burton – PDPP83A
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts -Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly
-sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup

1. Preheat oven to 450 F. Spray a large baking
sheet with nonstick cooking spray; set aside.
2. In medium saucepan, combine 1 cup water, the oil
and vanilla; bring to a boil. Stir in matzo cake meal
and salt; continue cooking, stirring constantly, about
1 minute, until mixture no longer sticks to side of
saucepan. Remove from heat and stir in eggs, 1 at a
time, stirring thoroughly after each addition.
3. Drop dough by 12 rounded tablespoonfuls, 2″
apart, onto prepared baking sheet. Bake 10 minutes.
Reduce heat to 400 F. and bake 10-15 minutes longer,
until browned and puffed. Cool completely on rack,
then slice in half horizontally.
4. To fill, fit a pastry bag with 1/4″ diameter star
tip. Fill bag with whipped topping. Divide fruit
evenly among bottom halves of puffs. Pipe or spoon 2
tablespoons topping over each filled half. Place tops
on puffs and drizzle 1/2 teaspoon chocolate syrup over
each.

Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25
C. Per serving: 178 cal, 5 g pro, 9 g fat, 20 g car,
129 mg sod, 106 mg chol. Source: “Weight Watchers”
magazine, April 1992.

—–

Title: Strawberry-Rhubarb Jelly
Categories: Canning, Preserves, Jam/jelly
Yield: 7 half-pints

1 1/2 lb Red stalks of rhubarb
1 1/2 qt Ripe strawberries
1/2 ts Butter or margarine (opt.)
-to reduce foaming
6 c Sugar
6 oz Liquid pectin

Yield: About 7 half-pints

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
Place both fruits in a jelly bag or double layer of cheesecloth and
gently squeeze out juice. Measure 3-1/2 cups of juice into a large
saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a
boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Coffee Almond Chocolate Blondies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Brown Sugar — firmly packed
3/4 Cup Unsalted Butter
3 Tablespoons Coffee Liqueur
5 Teaspoons Instant Espresso
3 Eggs
2 Cups Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Blanched Almonds, Sliced Toasted — coarsely chopped
6 Ounces Semisweet Chocolate Chips — (1 cup)

Preheat oven to 350.

Grease 13 x 9 baking pan. Stir sugar and butter in heavy large saucepan
over medium-low heat until sugar and butter melt. Add liqueur and
espresso powder and whisk to blend. Cool. Whisk eggs into sugar
mixture. Sift flour, baking powder and salt into medium bowl. Stir dry
ingredients into batter Stir in must and chocolate chips. Pour in
prepared pan and bake 35-40 minutes.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2277 0

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Title: CHOCOLATE-DIPPED STRAWBERRIES-New Orleans Jazz Heritage
Categories: Candies, Dips, Fruit
Yield: 10 servings

Fresh Louisiana strawberries
Candymaker’s chocolate
(milk, dark, or white);
Look for chocolate labelled
As “couverture” chocolate

Wash the strawberries well, but do not remove stems. Spread the
berries on towels or absorbent paper in a single layer, and allow to
air dry until all water has evaporated (chocolate will not adhere
properly if the berries are damp). Melt 1/2 pound chocolate in a
double boiler deep enough to cover strawberries. Holding the berries
by the stem, hand dip each one 3/4 of the way up to the top. Place on
waxed paper and allow to harden or refrigerate until hard. Keep
refrigerated until ready to serve. Walt MM

MMMMM

Title: Quick Egg Soup
Categories: Diabetic, Eggs
Yield: 1 1/2 cups

1 1/2 c Boiling water 1 Egg;
1 Cube bouillion;

Dissolve bouillon cube in bowling water; remove from heat. Beat egg;
blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL!
Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: ORIENTAL CHEWS
Categories: Desserts, Cookies, Chinese
Yield: 60 servings

6 oz Chow Mein Noodles
1 c Flaked Coconut
6 oz Semisweet Chocolate Chips
6 oz Butterscotch-Flavored Chips
3 oz Slivered Almonds

Preheat oven to 350 degrees F. Place noodles and coconut on cookie sheet
in single layer. Bake 10 minutes or until crisp. Melt chocolate chips and
butterscotch chipc in top of double boiler over hot, not boiling water.
Remove from heat; stir in almonds, coconut and noodles. Drop mixture by
teaspoonfuls onto waxed paper. Cool until set. Makes 5 dozen. Typed by Syd
Bigger.

—–

Title: FOUR DELIGHT SIZZLING RICE SOUP
Categories: Main dish
Yield: 4 servings

2 ts Each soy sauce, dry sherry
-and cornstarch
1/3 lb Boneless lean pork, cut
-in matchstick pieces
4 c Chicken broth
1 c Sliced fresh mushrooms
1/3 c Each sliced water chestnuts
-frozen green peas (thawed)
2 Whole green onions, thinly
-sliced
-salt
1 ts Sesame oil
4 ea 2″ squares sizzling rice
-(recipe follows)
-salad oil

This soup makes a showy presentation. At the table
you slide fried rice cakes into the soup to create a
crackling, sizzling sound. Actually, you can add the
rice cakes to almost any soup and give the soup a
sizzling name. The trick is to be sure that both rice
cakes and soup are piping hot.
In a bowl, blend soy, sherry and cornstarch. Add
prok and mix until well coated. Let stand for ten
minutes. In a 2-quart pan, heat chicken broth to
boiling. Add pork, stir several times, then reduce
heat and simmer for five minutes. Add mushrooms,
water chestnuts, and peas. Simmer, uncovered, for 2
minutes. Add green onion, salt to taste and sesame
oil.
Keep soup hot while you fry sizzling rice cakes per
recipe. Pour hot soup into a warm tureen and carry to
the table. Bring hot fried rice cakes to the table in
a bowl and immediately slide into the soup.

—–

Title: HERRING SALAD WITH APPLES, DILL PICKLES, AND
Categories: Cyberealm, Kooknet, Salads, Fish
Yield: 6 servings

———————FROM STEVEN HOKE———————

—————-CYBEREALM BBS 315-786-1120—————-
8 lg Matjes herring fillets (1lb)
1 c Buttermilk
1 c Sour cream (or light sc)
1/3 c Plain non-fat yogurt
1 md Onion, finely chopped
2 md Tart apples, peeled, cored,
.coarsely chopped
2 md Dill pickles, minced
1 tb Prepared horseradish
1 tb Fresh lemon juice
1 tb Sugar
Salt, pepper to taste

1. Lay the herring fillets in a shallow baking dish.
Add the buttermilk, cover and marinate in the
refrigerator overnight.

2. On the next day, drain and rinse the herring
fillets well, then cut into bite-size pieces. Place
the herring in a shallow glass or porcelain baking
dish.

3. Combine the sour cream, yogurt, onion, apples,
pickles, horseradish, lemon juice and sugar. Tast for
lemon juice and sugar and add a bit more of each, if
needed. There should be a light lemon flavor and just
enough sugar to mellow the tartness. Season the sauce
to taste with salt and pepper. Spoon over the herring,
cover and marinate several hours in the refrigerator
before serving.

Posted by Steven Hoke, Cyberealm BBS Watertown NY
315-786-1120

—–

DONNA’S BEER MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
5 ts Baking powder
1/2 ts Salt
3 tb Sugar
1 Bottle of beer

Preheat oven to 350oF, prepare pans. Measure dry
ingredients into bowl pour beer over, stirring to
blend. Spoon into pans brush tops with butter. Bake
for 15-20 mins. Makes 9 lg muffins. Serve hot, a
little grated cheddar cheese may be sprinkled on top
before baking if desired.
NOTE: Copied without permission from Muffin Mania. As
this book is Canadian I’ve asked a Canadian friend how
lg a bottle of beer is over there, she says they are
sm about equivalent to a cn of beer here (NZ), about
375 mls I think but don’t quote me on that. If you DO
KNOW the size of a Canadian bottle of beer please
DON’T EMAIL me with the information, tell the
newsgroup!

– – – – – – – – – – – – – – – – – –

Title: Squid in Its Own Ink (Chipirones en su tinta)
Categories: Seafoods, Basque
Yield: 4 servings

2 lb small fresh whole
squid with ink sacs
1 onion, finely chopped
1 cl garlic, finely chopped
olive oil for frying
Italian (flat) parsley,
chopped
bread crumbs

Sauce:

1 onion, finely chopped
1 cl garlic, finely chopped
crust of bread
2 Tb Fish broth
Ink from the sacs
8 ts tomato puree

These squid are also called Tripiroiak and Jibiones in various parts
of the Basque Country. In the rest of Spain, they are referred to as
calamares.

Take apart and clean the fresh squid, taking care to remove the ink
sacs without breaking them. Set the ink sacs aside. Cut the tentacles
into one inch chunks.

Fry one onion and one garlic clove in olive oil. When the onion
begins to take on color, add the chunks of squid tentacles and cook
slowly while stirring in the oil. Add the chopped parsley and bread
crumbs and stir until well thickened.

Stuff the squid tails with this mixture, being careful not to
overfill. Seal the openings with a toothpick. Fry the stuffed tails
in a small amount of olive oil, turning gently, until golden in
color. Meanwhile make the ink sauce.

Ink Sauce:

Brown the other onion and garlic clove in olive oil, and add a crust
of bread. Place the fish broth in a small bowl. Place the reserved
ink sacs in a fine sieve our the bowl and puncture carefully. Blend
the ink and broth. Add this liquid to the onion and garlic and cook
slowly. Add the tomato puree and continue to simmer for a short time.
Run the mixture through a blender.

Place the sauce in a large skillet, add the fried, stuffed squid and
simmer for 15 minutes. Makes three to four servings. Walt

MMMMM