Ukrainian Cold Fruit Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup Fruit
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water, cold
1 lb Apples, cored, peeled
– cubed 3/4″
1 lb Pears, cored, peeled,
– cubed 3/4″
1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted,
-cubed 3/4″
1/2 c Bread crumbs, soft fresh
1 T Fresh lemon juice
1 1/2 T Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 c White wine, sweet
1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind
in large pot. Bring to a boil, then add the fruits, reduce heat, and
simmer for 25 minutes. Puree this mixture in a blender then add the
jam, wine, cranberry juice. Mix well then refrigerate. Serve when
well chilled. Note: Apple dumplings may be served in this soup.

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Title: Pickled Mangos
Categories: Pickles, Hawaii, Asian, Fruits
Yield: 1 servings

4 c Sugar
2 c Vinegar
3/4 c Hawaiian salt
6 c Water
1 ts Chinese 5-spice
Red food color if desired

Combine above ingredients and bring to boil, cool,
Peel green mangoes and cut into long slices. Don’t add
salt or water to them. Fill sterilized jar with
slices. Pour cool syrup over them. Add more slices
after 30 minutes. Cover jar. Leave it out for 2-3 days
refrigerate.

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Title: Fruit Tart
Categories: Low-cal Desserts Fruits
Servings: 6

1/3 c Whole Wheat Flour 1/3 c All purpose Flour
1 T Sugar 3 T Margarine
2 T Ice Water 2 t Sugar
1 t Cornstarch 1/2 c Orange Juice
1 x Kiwi, peeled and sliced 3/4 c Thinly sliced Banana
1 c Thinly sliced Strawberries

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine
till mixture resembles coarse crumbs. Sprinkle with ice water; toss till
crumbly. Form dough into a ball. Press dough into a circle on waxed paper.
Cover with another sheet of waxed paper. Roll into a 10 inch circle.
Remove top sheet of waxed paper; invert onto an
ungreased baking sheet. Crimp pastry edge. Prick with a fork.
Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned.
Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch.
Stir in orange juice. Cook and stir till thickened and bubbly. Remove from
heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange
bananas around kiwi and berries around bananas. Spoon glaze over fruit.
Serve immediately or chill 1 hour.
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Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg
cholesterol, 68 mg sodium, 232 mg potassium.

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6 Tb cold water
2 pkg. unflavored gelatin (Knox)
1/2 C water
1 1/2 C sugar
Soak gelatin in 6 tablespoons cold water. Mix sugar and 1/2 C water and
bring to boil. Add softened gelatin and cool to just barely warm. Beat
with electric beater about 5 minutes. Use immediately in fudge.

The remainder can be molded in greased molds and dipped in chocolate.
Or, it can be poured on greased tinfoil and cut with greased cookie
cutters. Flavorings and colorings can be added along with nuts, choc chips,
or anything else you can come up with. I made these with Heath bits
(little toffee bits) and dipped in chocolate and they were wonderful.
Roll in powdered sugar to help stickiness. This is a very versatile candy
we make every easter.

Title: TEXOMA TAMALES
Categories: Tex-mex, Chili
Yield: 4 servings

1/3 c Lard
2 c Masa harina or cornmeal
1 ts Salt
1/2 ts Baking powder
1 1/2 c Chicken broth
2 c Texas red or original san an

Fat grams per serving: Approx. Cook
Time: 1 hr Beat lard until light and creamy. Mix dry
ingredients and beat into lard, a small anount at a
time. Beat in chicken broth to make a light soft
dough. Spread half of dough in bottum of a greased
10x7x1 1/2 inch baking pan. Spoon chili over the
dough. Carefully spread remaining dough over the
chili. Bake in 350ø F. oven for 45 minutes. Cut
crosswise into 8 tamale shapes. Makes 4 servings. From
“Famous Chili Recipes From Marlboro Country”.

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1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

QUICK CHEESE BISCUITS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Rolls
Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups Buttermilk baking mix
2/3 cup Milk
1/2 cup Cheddar — shred
2 tablespoons Butter or margarine — melt
1/2 teaspoon Garlic powder

In a bowl, stir the biscuit mix, milk and cheese just until moistened. Drop by
tb onto an ungreased baking sheet. Mix butter and garlic powder; brush over
biscuits. Bake at 475~ for 8 to 10 minutes or until golden brown. Serve warm.

Source: .

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Title: Beaver Tail Ala Denny
Categories: Meats
Yield: 4 servings

4 Beaver tails 1 c Sherry
1 Onion 1 ds Tabasco sauce
1 tb Butter 3 c Barbecue sauce
2 tb Prepared mustard Grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler rack until scaly
skin blisters. Let cool in freezer compartment. Remove cold
blistered skin and discard. Put white meat aside. In shallow
roasting pan, saute onion in butter until clear, stir in mustard to
coat onions, then stir in sherry, tabasco sauce and half of barbecue
sauce, making sure bottom of pan is covered. Spread out beaver tails
in pan, cover with remaining barbecue sauce, sprinkle with cheese,
and bake in 450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of remaining sauce.

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Black Currant Tea and Cassis Brownies

Recipe By : Glorious Liqueurs, Mary Aurea Morris
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons black currant flavored tea
–divided
3/4 cup boiling water
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 extra large eggs — at room temperature
3/4 cup sugar
3 tablespoons creme de cassis
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup black currant preserves
1/2 cup heavy cream
4 ounces bittersweet chocolate
–finely chopped

Preheat oven to 350 degrees; butter an 8-inch square
baking pan. In a 1-cup glass measuring cup, pour the
boiling water over 2 teaspoons of the tea; let steep for 5
minutes, then strain through a very fine strainer. In a
small heavy saucepan over low heat, melt the unsweetened
chocolate with the butter; set aside to cool for 10 minutes.
In a small bowl with an electric mixer on high speed, beat
the eggs until they are well beaten, then gradually beat in
the sugar; continue beating until the mixture thickens
slightly. Reduce the mixer speed to low; beat in the
chocolate mixture, 2 tablespoons of the strained tea, and 1
tablespoon of the creme de cassis. Fold in the flour mixed
with the salt, just until blended. Pour the batter into the
prepared pan; bake for 25 to 30 minutes, or until the
brownies are shiny and firm on top and begin to shrink from
the sides of the pan. Cool for 10 minutes on a cake rack.
Combine remaining 2 tablespoons creme de cassis and 1
tablespoon of the strained tea; brush over the top of the
brownies. Cool completely.
In a small saucepan over moderate heat, melt the
preserves, stirring often to prevent burning. Strain and
brush over the top of the brownies. In a small heavy
saucepan over moderately high heat, bring the cream to a
boil; remove from heat and stir in the remaining 2 teaspoons
of the tea. Let steep for 5 minutes; strain through a very
fine strainer and return to the saucepan. Return to a boil,
then pour over the chopped chocolate in a small bowl; let
stand for 1 minute, then beat with a wire whisk until
smooth. Spread the ganache in an even layer over the
preserves. Refrigerate until the ganache is partially set,
then score the top into bars. Store in the refrigerator,
lightly covered with plastic wrap. Serve at room
temperature.
Note: Other fruit-flavored teas, liqueurs and preserves,
such as raspberry and apricot, may be substituted for the
black currant tea, creme de cassis and preserves.

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Title: Sliced Egg Sandwich
Categories: Pickell
Yield: 1 Serving

MMMMM——————-HONEY-MUSTARD DRESSING————————
1/3 c Mayonnaise
2 T Plain yogurt
2 t Dijon-style mustard
2 t Honey
1 Whole grain bun
Or kaiser bun
4 Fresh basil leaves (opt)
2 Hard cooked eggs,sliced
1 sm Tomato, sliced
6 Thin cucumber slices
Alfalfa sprouts, Watercress
Or lettuce leaves

To make dressing, in a small bowl, combine mayo, yogurt, mustard and
honey.

Split bun in half. Place basil leaves on bottom half. Arrange egg,
tomato, and cucumber slices on top of basil and drizzle with
dressing. Top with alfalfa spprouts, watercress or lettuce leaves and
drizzle additional dressing on top. Cover with top half of bun.
Refrigerate remaining dressing for later use.

TIP: for lunch bag, pack tomato slices and dressing separately.

Submitted by Kathleen Pickell

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