Title: PINEAPPLE AND BANANA DESSERT
Categories: Desserts
Yield: 8 servings

16 oz Chunk pineapple
1 c Sweet cream
1 c Sugar
1 tb Flour
1 Egg; well beaten
6 Bananas; sliced
1/2 lb Miniature marshmallows
1 c Nuts; chopped (opt.)

Drain pineapple, reserving juice. Place juice in saucepan; add cream,
sugar, flour and egg. Bring to a boil, stirring constantly. Pour hot
mixture over pineapple, bananas, marshmallows and nuts.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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SPRING ROLLS (makes 12)

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg’s liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)

You can get the spring roll wrappers at an oriental grocery store,
and they will keep on your shelf indefinitely. They are fragile; keep them
flat and handle them gently. Be sure they are made of rice. You CANNOT
substitute egg roll wrappers in this recipe. The round ones, about 8 1/2
inches in diameter, are the easiest to work with. I like the Flying Goose
brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels.
Press it for an hour or so if you have time. Put the tofu slices on a
nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as
much as possible. Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don’t have
time to bake the tofu, cut it into strips and fry it with the soy sauce on
a nonstick skillet for a few minutes, carefully turning each strip, trying
to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces,
removing stems and crisp veins. Your lettuce needs to be on the limp side.
Any crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems! Set aside. (If you can’t
get fresh mint, you can substitute fresh cilantro, but the spring rolls
will taste completely different, and my family would rather I not make them
if I don’t have mint.)
Shred or grate the carrots. Again, they need to be small enough
pieces that they are not crisp. You may prefer your spring rolls without
the carrots.
Throw the rice vermicelli into boiling water and cook until just
done, about 2 or 3 minutes. Pour into a colander, and rinse with cool
water. The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they
are flexible (about 2 or 3 minutes). Remove the whole stack at once, and
place them on a clean wet kitchen towel, covering them with another damp
towel.
Now you are ready to assemble them. Carefully remove one wrapper
and put it on another surface (I use a bamboo sushi mat, but you could
easily use another damp towel. If you use a plate, dump off the excess
water between each spring roll.) Working quickly, put onto the wrapper 3
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles,
one strip of tofu, and a few tablespoons of carrots if desired. Quickly
fold the bottom of the wrapper over the pile, fold in the sides, and
continue to roll up. After I’ve done four or five, I wrap each in plastic
wrap to keep them from drying out too much. If one of them is falling
apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap
cut and ready in case one is falling apart. (If you are serving them to
company, start over with a new wrapper on the ones that are falling apart.)
If a lot of them are falling apart, then something may not be drained well
enough, or you may be trying to fill them too full, or some of your
wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE:
you do not EVER cook these spring rolls. When you finish rolling them up,
they are done! They will keep in the refrigerator for a day or two. They
travel well for lunches and outings. For an appetizer, serve one or two
per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn’t be
fatfree. They are also good with a plum sauce. If anyone has a good plum
sauce recipe, please send it to me. I serve them with the sweet sauce
below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by
Huy Fong Foods, Inc.)

SWEET SAUCE FOR SPRING ROLLS
(makes enough for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.

Title: Potato Cream Filling (The Art of Fine Baking, 1961)
Categories: Cakes
Yield: 1 servings

1/2 c Butter
1 c Potatoes, mashed
1/4 c Cream cheese
1/3 c Sugar
1/4 c Sour cream
1 ts Orange rind, grated
3 Egg yolks
1 ts Lemon rind, grated
1 ts Vanilla

Servings: 1

Cream butter until soft. Beat in mashed potatoes and cream cheese.
Stir in remaining ingredients.

From “The Art of Fine Baking” by Paula Peck, copyright 1961

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Title: Bacon-Onion Croutons
Categories: Blank
Yield: 12 Servings

5 sl Firm white bread
Or 6 slices French bread
2 tb Bacon drippings
2 tb Olive oil or vegetable oil
1/2 ts Onion powder
1 ts Poppy seeds

Cut crusts from 5 slices firm white bread or 6 slices French bread. Dice
bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2
tablespoons bacon drippings with onion powder and poppy seeds. Add bread
cubes, stirring well until coated with mixture. Transfer bread cubes to a
rimmed baking sheet and spread in a single layer. Bake in a 300° F oven
until lightly browned and crisp (25 to
30 minutes). Cool.

Makes about two cups.

Recipe By : the California Culinary Academy

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Chocolate-Covered Cherries

Recipe By : Leanda Goss
Serving Size : 60 Preparation Time :0:00
Categories : Candies Fruits
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nemeth-GNFK05B
60 Marachino cherries — w/stem
3 tablespoons Butter or margarine — softened
3 tablespoons Light corn syrup
1/4 teaspoon Salt
2 cups Confectioner’s sugar — sifted
1 1/2 pounds Dipping chocolate or white — chocolate ( for coat

Drain marachino cherries thoroughly, Place on paper toweling. Combine
butter or margarine, corn syrup and salt. Stir in sifted confectioner’s
sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a
waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT
ADD ANY LIQUID! Holding cherries by stems, dip one at a time into
chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is
hardened.
Store candy in a covered container in a cool place.
Let candies ripen a week or two. makes 60 chocolate-covered cherries.

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Brandy Snaps

Recipe By : The Women’s Institute
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces golden syrup
3 1/2 ounces caster sugar
4 ounces butter
3 1/2 ounces flour — sifted
1 teaspoon ground ginger
grated rind of 1 lemon
1 teaspoon lemon juice or brandy

Put the syrup, sugar and butter into a heavy saucepan and warm,
stirring,
until the sugar has dissolved and the butter melted. Remove from the
heat
and tip in the flour, ginger and lemon rind. add the lemon juice or
brandy
and mix well.
Drop teaspoonful of the mixture 3 inches apart, on greased baking
sheets.
Bake in a pre-heated moderate oven (325F) for 10 minutes or until golden
brown.
Remove from the oven and roll around the graesed handle of a wooden
spoon
whilst hot. do not allow them to cool as the snaps will become hard and
impossible to roll.

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Title: Low-Fat Macaroni And Cheese
Categories: Corky, Cheese/eggs, Low-fat, Good
Yield: 4 servings

One box of your favorite
Packaged macaroni and cheese
(with dry cheese)
One can, 14 1/2 oz, stewed
Tomatoes
Or
One can, 10 3/4 oz,
Campbell’s Healthy Request
Cream of mushroom soup
And 1/2 cup skim milk.

Cook macaroni as directed on package. Drain and
return to pot. Add dry cheese and stewed tomatoes or
soup skim milk (do not use any margarine or butter).
Stir to combine. Pour into one quart baking dish and
sprinkle with dry bread crumbs. Bake 30 min. at 350
degrees or until bubbling around edges.

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Skillet Hamburger Pie

Recipe By : “Jessica A. Walton”
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Ground Beef
1/2 Cup Celery — coarsely chopped
1/2 Cup Chopped Onion
1 Teaspoon Worcestershire Sauce
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
16 Oz. Can Cut Green Beans — drained
10 3/4 Oz. Can Beef Gravy
6 Servings Instant Mashed Potato Granules
1/2 Cup Sour Cream — (dairy)
1 Tablespoon Chives — snipped
Paprika
1/3 Cup American Cheese — shredded

In skillet cook beef, celery, and onion till meat is browned and
vegetables crisp-tender. (Electric skillet 350 degrees). Stir in
Worcestershire, 1/4 teaspoon salt, pepper, beans, gravy, and 1/2 cup
water. Reduce heat (220 degrees) and simmer to blend flavors. Whip
potatoes and 2 cups boiling water; add sour cream, chives, and
remaining salt. Spoon in mounds over meat. Top with paprika and
cheese. Cover; heat till cheese melts. Serves 6.

This recipe was taken from a REALLY old cookbook by Better Homes and
Gardens “Easy Skillet Meals”. I use a little more pepper (prefer
white pepper) and some garlic salt and a little minced garlic if I
have it on hand. Enjoy!

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NOTES : Use fresh or frozen vegetables rather than canned. Use packet of Knorr
g
ravy. Try a variety of cheeses.

Mexican Lentil Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Beans/Legumes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups nonfat chicken broth
3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves — chopped
1 1/2 cups celery — chopped
1 1/2 cups carrots — chopped
1 1/2 cups salsa — green chili
1 large white onion — chopped
1 cup ham — chopped
2 tablespoons basil — fresh chopped
1/2 teaspoon black pepper — freshly ground
1/4 cup yellow cornmeal

Bring three cups broth and three cups water to a boil in a large pot. Add lenti
ls, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add
remaining ingredients except corn meal and the reserve broth. Bring to a boil,
reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an ad
ditional 15 minutes or until vegetables are tender but not overcooked. Remove f
rom heat and allow to cool.

Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in wa
rmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs
of cilantro.

The soup will thicken as it cools because of the corn meal. When reheated it re
turns to its original consistency. Additional broth or water ca be added to ach
ieve desired thickness.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 268 Calories; 4g Fat (13% calories from
fat); 22g Protein; 41g Carbohydrate; 10mg Cholesterol; 856mg Sodium

NOTES : This recipe doubles well, and any extra soup can be frozen. The recipe
called for 2 cups of ham, I have reduced that to one cup. Also, Sour King and
cilantro can be added as the garnish.

_____

Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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