2-3Lb Boiling Fowl (1 to 1-1/2 kg)
3 qt Water (3 Litres)
2 Medium Onions, finely chopped
Bay Leaf, Sprig of Thyme and some
Parsley Stalks
Salt and freshly ground Black Pepper
1-1/4 lbs Leeks, finely chopped (625 g)
2 oz Long Grain Rice (50g)
Garnish: Chopped Parsley
2 ozs Prunes cut into strips
Put the fowl into the water, bring to the boil and skim. Add the herbs,
tied together, salt, pepper, onions and only the white part of the leeks.
Simmer for 1-1/2 to 2 hours or until the meat is tender. Add the rice half
an hour before the end of the cooking time. Remove the bird and leave to
cool slightly. Add the green of the leek and cook for another few minutes.
When the bird is cool, remove some of the flesh and chop up roughly.
Return to the soup and heat through. Check seasoning, remove herbs and
serve.

Title: LEMON GINGER SAUCE
Categories: Meats, Stir fry, Foreign, Sauce
Yield: 6 servings

1 tb Fresh lemon juice
2 tb Honey
1 tb Dry sherry
1 tb Slivered ginger root
1 Clove garlic, minced
1 ts Cornstarch

Source: MAINBEEF.ZIP

Combine all ingredients; mix well.

MMMMM

Title: Cocoa Apple Cake
Categories: Cakes, Desserts
Yield: 10 servings

3 Eggs
2 c C and H Granulated Sugar
1 c Margarine
1/2 c Water
2 tb Cocoa
1 ts Baking soda
1 ts Cinnamon
1 ts Allspice
1 c Finely chopped nuts
1/2 c Chocolate pieces
2 Apples; cored and grated
– or finely chopped (2 cups)
1 tb Vanilla
2 1/2 c All-purpose flour

Beat together eggs, sugar, margarine and water until fluffy. Sift
together flour, cocoa, soda, cinnamon and allspice. Add to creamed
mixture and mix well. Fold nuts, chocolate, apples and vanilla until
evenly distributed. Spoon into greased and floured 10-inch loose bottom
tube pan. Bake in 325 degree oven 60 to 70 minutes until cake tests done.
Makes 1 cake, 10 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

GREEK SPINACH SALAD WITH HOT OIL DRESSING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Spinach
1/2 c Red onion — slivered
1/2 c Greek olives
1/2 c Feta cheese — crumbled
1 tb Sherry vinegar
1/4 ts Dried oregano
1 Clove garlic — minced
1/8 ts Salt
3 tb Olive oil
Black pepper
Baguette Croutons—–
1 Baguette
2 tb Butter
1 tb Olive oil
1 Clove garlic — minced

1. Remove and discard stems from spinach; you should
have about 8 cups leaves. Place spinach in salad bowl
with onion, olives, and cheese. 2. In a small bowl
combine vinegar, oregano, garlic, and salt.

3. In a small pan swirl olive oil over medium heat
until it is just warm to touch (2 to 3 minutes). Using
a whisk or fork, gradually beat hot oil into vinegar
mixture.

4. Lightly and quickly mix hot dressing with spinach
mixture. Gently stir in croutons. Serve at once,
offering freshly ground pepper to taste.

Baguette Croutons: Cut baguette crosswise into 24 thin
slices. In a small pan over medium heat melt butter;
add oil and garlic. Place bread slices in a single
layer on a baking sheet. Brush with butter mixture.
Bake in a 250° F oven until crisp and lightly browned
(25 to 30 minutes).

Recipe By : the California Culinary Academy

From: Date:

– – – – – – – – – – – – – – – – – –

Title: Reader’s Granola
Categories: Snacks
Servings: 15

2 c Oats, old-fashioned
1 1/2 c Almonds; chopped
1 c Coconut, shredded
1/2 c Wheat germ, toasted
1 ts Salt
14 oz Milk, sweetened condensed
1/4 c Oil, vegetable
1 1/2 c Raisins

Preheat oven to 300F. In a large bowl, combine oats, almonds, coconut,
wheat germ and salt. Stir in milk and oil and mix thoroughly. Spread on a
paper-lined shallow baking pan and bake, stirring occasionally, for 1 hour,
or until golden. Stir in raisins. Let cool and store in an airtight
container.

Per 1/2 cup: 341 cal, 9g pro, 16g fat, 43g car, 192mg sod, 12mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

MMMMM

Eggnog

Recipe By : Leslie Land (Dallas Morning News)
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups skim milk
2 large eggs plus 2 egg whites
1/2 cup sugar
1 tablespoon vanilla
1/4 cup dark rum or brandy — optional
Freshly grated nutmeg

Heat milk in heavy saucepan until steaming. Whisk together eggs, egg
whites and sugar in bowl. Gradually whisk in hot milk. Return mixture to
saucepan and cook over medium heat, stirring constantly with wooden spoon, 4
to 6 minutes, or until custard thickens enough to coat spoon. Do not
overcook or custard will curdle.
Immediately remove from heat and pour through strainer into bowl. Stir
in vanilla. Cover and regrigerate overnight, or until chilled. Before
serving, pour half of custard into blender. Add 2 ice cubes and half of
rum. Blend until frothy. Pour into glasses and sprinkle nutmeg over top.
Repeat with remaining custard and rum.

– – – – – – – – – – – – – – – – – –

NOTES : Note on clipping: Homemade eggnog is too good to be a holiday-only
treat. This version uses cooked eggs and so meets current safety
recommendations.

Title: Carrot Salad (Satterly)
Categories: Salads, Appetizers, Vegetarian
Yield: 4 servings

4 md Carrots, shredded
1 tb Chopped fresh parsley
1 tb Basil
1 tb Scallions
3 tb Lemon juice
2 tb Safflower oil
Salt pepper

Combine all ingredients in a mixing bowl, toss serve.

Posted by Mark Satterly in Intercook

MMMMM

Title: GOLDEN PEACH BUTTER
Categories: Can/preserv, Holiday, Desserts, Sauces
Yield: 1 servings

4 lb Ripe peaches;
Pitted and quartered
-(about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
-Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves

In a large saucepan, bring the peaches and water to a boil over a
medium heat. Reduce the heat to low and simmer, stirring often, until
peaches are very tender. In a food processor fitted with the metal
blade or a blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in the sugar, lemon
juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
heat, stirring constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6 cups, about 30
minutes. Ladle the peach butter into hot, sterilized jars, leaving
1/4 inch of headroom. Wipe the rims clean and put the lids on the
jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: “An Edible Christmas” (A Treasury of Recipes for the
Holiday) by Irena Chalmers.
MMMMM

Tuna Swiss Pie

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:20
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c long-grain rice — cooked
1 tbsp Fleischmann’s Fat Free Spread
1/4 tsp garlic powder
1 egg white — whipped
—-Filling—-
1/2 c Swiss cheese — grated
12 ozs tuna in water — drained and flaked
1 c skim milk — at room temperature
2 egg whites — whipped
1/2 tsp salt
1/4 tsp black pepper
1/2 c Swiss cheese — grated

Preheat oven to 400. Prepare a 9″ pie pan with cooking spray; set aside. To
prepare crust, add spread, garlic powder, and 1 egg white to hot rice.
Spoon rice mixture into prepared pan. Press firmly across bottom and up
side of pie pan to form a crust. Layer 1/2 cup cheese and tuna evenly over
rice crust. Meanwhile to prepare filling, combine milk, remaining egg
whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes
or until center is set. Top with remaining cheese. Bake 3 minutes more or
until cheese has melted.

– – – – – – – – – – – – – – – – – –

Per serving: 324 Calories; 6g Fat (16% calories from fat); 23g Protein; 43g
Carbohydrate; 35mg Cholesterol; 491mg Sodium

Title: Caramel Corn
Categories: Snacks
Servings: 6

2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla
6 qt Popped corn
1 c Or more of Spanish peanuts
-(optional)

Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often.
Boil for 5 mins. very slowly as not to burn – do not stir. Add baking soda
and vanilla, then blend and pour over popcorn. Mix and bake in a buttered
roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins.
with spatuala. Stir occasionally while cooling to prevent from sticking to
pan. Store in airtight container.

MMMMM