APPLESAUCE MUFFINS (NO GUILT BAKING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large egg
2 tb Vegetable oil
1 1/2 c Unsweetened applesauce
2 c Flour
3/4 ts Baking soda
2 ts Baking powder
1/2 ts Nutmeg
1/2 ts Cinnamon
3/4 c Raisins (optional)

Combine egg, oil and applesauce. Blend in remaining
ingredients. Bake in no-stick pan, at 425 deg f. for
25 minutes or until lightly browned on top. Makes 12
servings.

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ISRAELI FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Avocados, halved and stoned
3 ts Lemon juice
1 Clove garlic, halved
6 fl Dry white wine
12 oz Grated Edam cheese
2 ts Cornflour
5 tb Smetana or thick sour cream
Cubes of sesame-coated
-French bread and red and
-green pepper (capsicum)
-to serve

Method:

Scoop out flesh from avocados into a bowl and mash
until smooth with lemon juice. Rub the inside of the
fondue pot with cut clove of garlic, then pour in wine
and heat until bubbling. Over a gentle heat, stir in
cheese and cook until melted, stirring frequently. In
a small bowl, blend cornflour smoothly with smetana or
sour cream, then add to cheese mixture with mashed
avocados. Continue to cook for 4-5 minutes until thick
and smooth, stirring frequently. Serve with cubes of
bread and red and green pepper.

(Serves 4-6)

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Title: Very Berry Cheese Blintzes
Categories: Low-fat, Breakfast
Yield: 12 blintzes

———————————–CREPES———————————–
4 Egg whites; OR…
1/2 c -Egg substitute
1 c Skim milk
1/8 ts Salt, optional
1 tb Granulated sugar
1/2 c Wheat germ
1/2 c All-purpose flour
2 tb Margarine; melted

———————————-FILLING———————————-
Vegetable cooking spray
1 c Nonfat ricotta cheese
-OR- cottage cheese
1/2 c Nonfat cream cheese
1/4 c Nonfat sour cream
1/4 c Wheat germ
2 tb Granulated sugar
1 ts Vanilla extract
1 tb Margarine; melted
2 c Mixed berries
-(strawberries, blueberries,
– or raspberries)
— fresh or frozen
Additional nonfat sour cream
– (optional)

Prepare crepes: In blender or food processor, combine all crepe
ingredients. Cover and blend about 1 minute, or until smooth. Pour
batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately
tilt pan to coat bottom evenly with thin layer of batter. Cook 45
seconds, or until top looks dry. Turn crepe; continue cooking about 20
seconds longer.

Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped
securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with
cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese,
sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2
tablespoons filling onto center of each crepe. Fold two sides of crepe
over filling; fold up ends to form rectangle.

Plae blintzes in prepared baking dish; brush lighty with melted margarine.
Bake 10 to 15 minutes, or until heated through. To serve, top each blintz
with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or
overnight until ready to bake. Uncover; proceed as recipe directs.

Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26%
cal from fat, 0 mg chol, 160 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number 3)
Typed for you by Karen Mintzias

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Meringues (Plain and Chocolate Filled)

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A10
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg whites
1 teaspoon pure vanilla extract
1 cup super fine sugar
Chocolate Ganache:
6 ounces bittersweet chocolate — broken in pieces
1/2 cup scalded whipping cream

Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat
until foamy in an electric mixer or by hand. Add vanilla. While
continuing to beat, add sugar one tablespoon at a time. When the
mixture stands in stiff peaks on the beater, it is ready for
baking. Fill a pastry bag with mixture and pipe onto parchment covered
baking sheet, using star tip to create kisses. Bake about 1 hour or
longer, depending on the size. Do not remove from the oven at once,
but turn off the oven, open the door and leave them for at least 5
minutes. Cool gradually, away from a draft. Remove them from the sheet
when cool. To prepare chocolate ganache, pour hot, scalded cream over
chocolate. Blend until smooth. Cool.

To fill meringues, crush the bottom lightly with the thumb while still
warm. Fill the hollows with chocolate ganache.

Yield: 3 dozen 1-inch Meringues

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Title: PASTA WITH ASPARAGUS AND SHRIMP
Categories: Main dish
Yield: 4 servings

1 c White wine
1 lb Pasta; Linguini
1 1/2 lb Fresh asparagus
16 Jumbo shrimps with shells
4 tb Cooking oil; best olive oil
1 c Heavy cream
4 Bacon strips cut into 2″
2 tb Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it’s reduced by half. Add
bacon. When done, set pan aside. In a frypan, use enough oil to cover the
surface. Heat until a few drops start to spit. Add Shrimp and cook until
shells turn pink and shrimp just begin to lose their transparency. Turn
once and remove to plate to cool. peel off shrimp shells. Place shrimp
back in pan, add the wine and cook on low heat; simmer. Simmer until there
is just 1/4 cup of liquid remaining. Add the cream and set aside. peel
asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender.
Drain and rince with very cold water and wrap in towel to dry. In a large
pot bring water to boil and add pasta and a dash of salt and oil. cook
until done or to your taste. drain and toss in a little butter. Reheat
cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce
together. Sprinkle with chives and serve with warm crusty bread.
Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

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Calzone (From My Garden)

Recipe By : FROM MY GARDEN SHOW #5544
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe pizza dough
24 ounces Ricotta cheese
4 tablespoons chopped herbs: rosemary — parley, sage
2 teaspoons chopped garlic
Pepper
Salt
1 egg and 1 yolk
2 teaspoons water

Preheat oven to 400 degrees. Roll out pizza dough and cut 7-inch circles from
the dough. In large bowl combine Ricotta cheese, herbs and garlic. Mix well
and season with salt and pepper. In small bowl place eggs and water.. Beat
together well. Place 3/4 cup of cheese mixture onto dough. Brush edges of
dough with egg wash then fold over to form calzone. Press edges together to
seal. Brush top with egg wash and bake at for 25 minutes, or until golden.

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1 Pkg. dry yeast
1-1/4 cups warm water
2 Tsp. salt
4 to 5 cups unsifted flour
Butter
4 Tsp. baking soda
Kosher salt

Dissolve yeat in 1/4 cup of the water.
Stir the rest of the water into the yeast.
Mix 4 cups flour and the salt in a large bowl.
Add dissolved yeast.
Add enough additional flour to make a stiff dough.
Knead for 10 minutes or until dough is elastic.
Form dough into a ball and coat with butter.
Cover with a damp towel and let rise for 45 minutes.
Pinch off a small ball of dough and form a coil 20″ long, 1/2″ in
diameter.
Shape into pretzel form (or not as you desire).
(If making pretzel shapes, wet the ends to help them stay together).
Dissolve baking soda in 4 cups water and bring to a boil.
Drop one pretzel at a time into the water and let boil until it
floats.
(I use more water and soda and do several at a time).
Remove from water and drain.
Place on a buttered baking sheet.
Sprinkle with coarse salt.
Bake at 475 degrees for 12 minutes or until browned.

CANNING (DRY) BEANS WITH TOMATO OR MOLASSES S

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 5 pounds of beans is needed
per canner load of 7 quarts; an average of 3-1/4
pounds is needed per canner load of 9 pints–an
average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

Procedure: Sort and wash dry beans. Add 3 cups of
water for each cup of dried beans or peas. Boil 2
minutes, remove from heat and soak 1 hour and drain.
Heat to boiling in fresh water, and save liquid for
making sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3
tablespoons sugar, 2 teaspoons salt, 1 tablespoon
chopped onion, and 1/4 teaspoon each of ground cloves,
allspice, mace, and cayenne pepper; or mix 1 cup
tomato ketchup with 3 cups of cooking liquid from
beans. Heat to boiling. Add 3 quarts cooking liquid
from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid
from beans, 3 tablespoons dark molasses, 1 tablespoon
vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered
dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a
3/4-inch cube of pork, ham, or bacon to each jar, if
desired. Fill jars with heated sauce, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Beans, Dry, with
Tomato or Molasses Sauce in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Beans, Dry, with
Tomato or Molasses Sauce in a weighted-gauge pressure
canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Legal Sea Foods Clam Chowder

Recipe By : The Legal Sea Foods Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 quarts littleneck clams (about 1-2/3 cups cooked —
chopped
1 clove garlic — chopped
1 cup water
2 ounces salt pork — finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes — peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending
upon their size. Drain and shell the clams, reserving the broth. Mince
the
clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes,
stirring frequently, or until cooked through but not browned. Stir in
the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are
cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the
chowder until it is the temperature you prefer. Serve in large soup
bowls
with oyster crackers on the side.
Serves 8.

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NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
from Boston’s favorite seafood restaurant By George Berkowitz and Jane
Doerfer $15.95
I think our clam chowder is the best in the business — and the public
certainly agrees. We sell about seven hundred gallons of clam chowder
each
week at our restaurants and take-out counters. The reason for its
popularity is simple. We use only the best ingredients and plenty of
them.
Don’t try and economize by cutting back on the amount of clams or cream
because the chowder will never taste as flavorful as ours.

———-

Title: Impossible Creole Pie
Categories: Pies, Seafood, Main dish
Servings: 1

1 (6-1/2 oz) crabmeat; *
1 pk (10-oz) okra, frozen; **
1 cn (16-oz) whole tomatoes; ***
1/2 c Green pepper; chopped
1/3 c Green onions; sliced
1/2 ts Chili powder
1/8 ts To 1/4 t red pepper sauce
1 c Milk
2/3 c Bisquick baking mix
2 Eggs
1 ts Salt
1/2 ts Pepper

* Drained ** Frozen cut okra, thawed and well drained *** Well drained,
and cut up

Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat,
vegetables, chili powder and pepper sauce; spread in pie plate. Beat
remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand
beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35 to 40 minutes. Cook 5 minutes.

YIELD: 4 or 5 Servings

Source: Southern Traditions With Bisquick From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie

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