Title: Applesauce Cake
Categories: Cakes, Londontowne, Sauces
Yield: 1 servings

1/2 c Butter 1 ts Baking soda
1 c Sugar 1/4 ts Salt
1 ea Egg, beaten lightly 1 ts Cinnamon
1 3/4 c Cake flour 1/2 ts Cloves
1 c Raisins 1 c Applesauce, hot
1 c Nutmeats

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot
applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until
toothpick comes out clean. Keeps moist for days.
Mrs. Louis Radaj

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2X the batter for any cake recipe or 2 boxes cake mix, prepared
2X any white frosting recipe or 2 cans white frosting
food coloring
1 Hostess Ho-Ho or similar cake-roll snack item

Prepare two cakes in bundt pans, cool completely

Color most of the frosting a deep orange, reserving about 1/2 cup,
which should be colored black (you may also use dark chocolate fudge
frosting)

Place one bundt cake upside down (rounded side on the bottom) on cake
plate; frost top only. Place second bundt cake flat-side down on top
of first cake. Frost entire cake with orange frosting, making up and
down motions with spatula to simulate pumpkin.

Insert Ho-Ho in the middle of the top of the bundt cake to make the
stem.

Use black frosting to make eyes, nose, mouth, etc. Black rope licorice
may also be used.

I originally saw this in Parents Magazine about two years ago. It has
been a favorite for our family celebrations since then!

Diabetic Jam-Using glycerine-Soft Fruit

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds soft fruit (*) — see note
2 pints glycerin
45 saccharin tablets

1. Gently heat the fruit.
2 . Dissolve the sacharin tablets in the fruit and add the glycerine
4. Boil until the jam thickens.
5. Pour into small jars with firmly fitting tops and seal down.

– – – – – – – – – – – – – – – – – –

NOTES : (*) e.g. raspberries, strawberries.
This jam will keep better because of the gycerine content.

Pitcaithly Bannock (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
4 oz Butter
2 oz Caster Sugar
1 oz Choped Almonds
1 oz Mixed Candied Peel

: Set Oven to 325F/Gas 3. Grease a baking sheet.
Sift the flour into a bowl. Add the sugar and butter
and rub in to form a dough. Add the almonds and mix in
the peel, making sure they are evenly distributed.
Form into a thick round on a lightly floured surface
and prick all over with a fork. Place on the sheet and
bake for about 45-60 minutes. Allow to cool and serve
sliced thinly and buttered :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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Title: Lemon Sauce for Fish
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 ea Lemon, large, juice of
1/4 c Butter, scant
1/2 t Salt
1/2 t Pepper
2 ea Egg yolks, beaten

Strain lemon juice into saucepan, then add other ingredients. Beat
over fire until hot but do not let boil. When fully hot, remove from
fire, mix with the beaten yolks of two eggs and serve at once. Good
for fine flavored fishes such as Kingfish Source: FISHES AND FISHING
IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33

MMMMM

BAGELS 4

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/3 c Warm water
1 t Salt
4 c All-purpose or bread flour
-(I prefer the high gluten)
2 tb Sugar
1 c Milk
1 Egg
-beaten with a little water,
– (for glaze)
Coarse salt, (optional),
Poppy or sesame seeds (opt.)

1. Sprinkle the yeast over the warm water, stir, and
let dissolve. 2. Put the salt, flour, and 4 tsp of the
sugar in food processor bowl with dough blade. Pulse
several times to mix well and aerate. 3. Combine yeast
mixture and milk in a measuring cup. With processor
motor running, piur through feed tube. Knead until
mixture balls together and is no longer sticky, about
60 seconds. Lightly flour alarge plastic bag, place
the dough in it, squeeze out the air, and close the
end of the bag with a twist tie. Let the dough rise
until doubled, about 45 minutes. Punch it down. (At
this point the dough can be refrigerated for up to 4
days. Bring it to room temperature before proceeding.)
4. Let the dough rest for ten minutes. Pull of pieces
of dough to form 12 two inch balls. Poke a finger
through the ball, making a hole the size of a golf
ball. With fingers, shape the bagel evenly. Put the
bagels on a cookie sheet, cover with oiled plastic
wrap, and let them rise until puffy, about 30 minutes.
Preheat oven to 400 degrees F.
5. Bring 4 qts. water to boil in a wide pot. Add the
remaining two teaspoons sugar. Poach the bagels, 3 or
4 at a time, for 30 seconds. Turn them and poach for
30 seconds more. Remove with slotted spoon, let drip
briefly on towel and the place 1 inch apart on baking
sheets. Brush each bagel with a little of the egg
glaze. (At this point sprinkle on any of the optional
salt or seeds.) Bake until golden brown, about 15
minutes. Cool on racks.

– – – – – – – – – – – – – – – – – –

Title: Minted Orange Salade
Categories: Salads
Yield: 4 servings

5 lg Oranges
-(We prefer the blood red
-oranges, which give a
-gorgeous ruby red color
-to the salad)
1 lg Red or yellow pepper cut
-into small cubes (if you
-use the red oranges, use
-the yellow pepper, if you
-use the yellow oranges, use
-the red peppers)
1 tb Snipped fresh mint
1/4 t Salt or fresh squeezed lemon
Leaf lettuce or mix with
-another lettuce to add
-color and texture
1 cn Mandarin oranges

From Dewanne and Doug Hopson-Meriwether.

Mix olive oil and a little juice from the canned mandarins and pour
over finished salads and serve.

MMMMM

Title: Gingered Carrot and Spinach Supreme (Shaahi Palak)
Categories: Vegetables, Diabetic, Vegetarian, Side dishes
Yield: 6 servings

1/2 c Sliced scallions 1/2 c Vegetable stock
2 Garlic cloves; minced 1 ts Grated fresh gingerroot
1/2 ts Turmeric 1/2 ts Coriander powder
2 tb Olive oil 1/2 c Grated fresh coconut
3 c Coarsely grated carrots 1 1/4 c Frozen spinach
1 Celery rib; grated — thawed and drained

Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.

Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg
chol, 78 mg calcium

HINT: Substitute packaged shredded coconut for fresh

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

MMMMM

ROMULAN LUCERNAE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGERINE LAMPS—–
1 Tangerines***
Olive oil
Glass votive cups

*** One tangerine per person and a couple extra for practice.
Cut through the rind of the tangerine around the middle, perhaps a little
closer to the stem end than to the bottom. Gently loosen the skin from the
sections, and carefully remove the top (the half including the stem end).
Gently remove the sections from the bottom half, being sure to leave some
of the pithy center part attached to the bottom half of the shell. Press
the pithy strands together to form a sort of wick about 1/4 to 1/2″ long.
Put about a spoonful of oil in the bottom half and swirl it around to coat
the inside of the shell. With the whole inside of the shell oil-coated,
the lamp will look better and last longer. Add or remove oil to leave a
slight puddle in the bottom of the shell about 1/16″ deep. Then light the
wick. This will probably take several tries, before it will stay lit.
Next, take the top half, and cut a 1″ hole in the center so that the flame
can get air when you set the top back on the bottom half. Oil the inside
of the top half of the lamp, and then wipe it dry so that more light will
be able to shine through. Place the lamp on top of the votive cup and it
is ready.

– – – – – – – – – – – – – – – – – –

Title: CREAMED EGGS WITH SCALLIONS
Categories: Chinese, Eggs
Yield: 6 servings

12 Eggs
1/2 c Sour cream
1 tb Fresh dill
1 Bunch scallions, chopped
Peanut oil

Heat enough peanut oil in a clean,well- seasoned wok
to coat the sides of the pan.Meanwhile,mix eggs,sour
cream and dill.When oil is hot,toss in half the
scallions and cook until tender.Pour egg mixture and
with a gentle scooping motion lift eggs from the
middle until they are completely cooked.Garnish with
the remaining scallions.

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