Title: Acorn squash seeds
Categories: Snacks, Vegetables
Yield: 1 Servings

1 ea Acorn squash Salt to taste
1 ts Margarine

NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the
hulls on the squash seed are smaller. Therefore they are less dry
tasting
than pumpkin seeds and don’t get caught in your throat as easily.

Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings
off the seeds in a collander under running water. Set the seeds on a
towel to dry. Preheat oven to 350 deg. The seeds in a small bowl.
Either melt margarine and pour onto seeds or put solid margarine into
bowl
and mix with you hands (my preferred method). Spread seeds evenly on a
cookie sheet. Place in oven and cook 10 min. or until just starts to
turn brown.

Recipe by: James M. McDonald

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QUICK CHRISTMAS TREE BREAD

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
(or make your own, mixing raisins,
currants, snipped dried apricots, apples,
prunes-whatever’s on hand)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice or ground
cinnamon, or 3/4 teaspoon ground cinnamon,
and 3/4 teaspoon ground cloves or ground a
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted
butter, cut into small pieces
Granulated sugar or homemade vanilla pearl

Check to see that one rack is in bottom third of oven and heat oven
to 425
degrees F.

Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix
well.
Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to
mix
well. Add butter and cut in with pastry blender or rub in with
fingers,
until mixture looks like fine granules.

Stir milk mixture and pour over flour mixture. Stir with a fork until
a
soft dough forms. Turn out dough onto a lightly floured surface and
give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a little
more
flour.) Cut off about one-fourth of the dough. Put remaining dough on
an
ungreased cookie sheet at least 16 inches long. Using both rolling
pin and
fingers, pat and roll dough into a flat triangle about 12 inches long
and 9
inches wide across the bottom. With scissors, make about ten diagonal
cuts
down each long side of the triangle, cutting to within about 1 inch
of the
center.

Shape a small piece of reserved dough into a trunk at bottom of tree
and
remaining dough into a “pot.” Dough may now be covered with plastic
wrap
and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes. Beat egg white with a fork until broken up.
Brush
over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer,
until
light brown. With two spatulas, carefully transfer tree to a wire
rack. If
possible, cool at least 2 hours before serving. Let guests break off
small
pieces.

Yield: 10 to 12 small servings

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CORNBREAD STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Unsalted butter
2 md Onions — finely diced
2 Celery stalks — finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves — -ÿÿ
1 t -Dried thyme
2 tb Chopped fresh sage leaves
-ÿÿ
1 t -Dried sage

MELT THE BUTTER in a large pot over medium heat on the
stove. Add the onion and cook 5 minutes, stirring
occasionally. Add the celery and continue to cook,
stirring occasionally, for 10 minutes. Remove from the
heat and pour into a mixing bowl. Add the cornmeal,
broth, salt, pepper, thyme and sage and mix well.
Remove the pot from the heat and scrape mixture into a
large mixing bowl. Place the mixing bowl, covered, in
the refrigerator and completely chill the stuffing
before stuffing a bird or freezing. To freeze, divide
stuffing between 6 lidded plastic containers or
airtight freezer bags, label and place in freezer for
up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.

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SPANAKOPITA (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Phyllo dough
2 tb Olive oil
2 Garlic cloves — minced and
-pressed
1 1/2 c Onion — cut small
2 tb — water, as needed,
to pre-
-vent sticking
2 lb Spinach, fresh or frozen
—–FILLING—–
10 oz Tofu, silken firm OR
1 1/4 c Tofu, soft — crumbled small
1/4 c Lemon juice
1/4 c Nutritional yeast flakes
1/4 c Tahini, raw
3 tb Bragg liquid aminos or
-tamari
2 ts Basil
1 t Thyme
1/2 ts Nutmeg

Thaw 1 page Phyllo dough. In a large fying pan, heat
olive oil. Add the garlic clove, onion and water and
saute until tender (8-10 minutes). Add spinach; cover
and cook until wilted (2-3 minutes).

In a medium bowl, put the tofu, lemon juice,
nutritional yeast flakes, raw tahini, Aminos or
tamari, basil, thyme and nutmeg and stir, Add the
sauteed onions and spinach and stir. Lay thawed phyllo
dough flat on dry surface and cover with damp towel to
prevent drying out.

With pastry brush, lightly brush 7 sheets of filo
with olive oil and layer in bottom of lightly oiled 2
x 7 x 12-inch glass baking dish. Edges of dough may
come up sides. If dough tears, use it anyway, except
top layer, which should not be torn for best
appearance.
Spread tofu spinach filling evenly over top of
layered dough. Fold edges of dough over top of filling.
Lightly brush 7 more sheets of phyllo dough down into
sides of dish. Score top layer of phyllo with sharp
knife to show serving-size pieces. This will make it
easier to cut later. Bake, uncovered, at 350 degrees
until golden brown on top (20-30 minutes). Serve hot
or cold.

Triangles: To make Spanakopita into little triangles
(good for appetizers or finger food for picnics and
travel), lay thawed phyllo dough flat on dry surface.
Cut sheets of dough into 3 strips (about 3 1/2 x 12
inches) and cover with damp towel to prevent drying
out. Take 2 strips of dough; brush lightly with olive
oil and lay on top of each other. Put 1-2 tablespoons
tofu spinach filling on bottom edge of dough. Fold
dough over filling in triangle shape so corner touches
opposite long side. Cut triangle loose. Continue
folding like a flag, keeping triangle shape. Lightly
brush top with olive oil. Repeat until tofu spinach
filling is used up. Put on lightly oiled cookie sheet;
bake at 350 degrees until golden brown on top (15-20
minutes).

Recipes for a New America by John Robbins and Jia
Patton/MM by DEEANNE

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Title: LOW CAL GRAHAM CRUST
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers
(2 1/2 in squares)
3 tb Melted margarine
2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well
with a fork. Press crumbs evenly around the edges and
on the bottom of the pie tin. Bake at 350 for 6
minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of
recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100
mg; Food exchanges per serving: 1/2 bread, 1 fat Low
sodium diets: Use salt-free margarine Source: The New
Diabetic Cookbook

—–

Title: Mistletoe Mint Cookies
Categories: Cookies, Christmas
Yield: 1 servings

3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 Eggs
2 1/2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt
12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough. When ready to bake,
line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough
into very small balls (about 1/2 teaspoon per ball). Place 2 inches
apart and bake for 10 minutes. Remove from oven and while cookies are
still on pan, place half a candy piece on each cookie. Remove to waxed
paper, wait about a minute and swirl the candy pieces across top of
cookie. Recipe by Marge Hummel of Anamosa, Iowa; as published in the
Cedar Rapids Gazette 19Nov94

—–

Title: STEAMED BUN DOUGH
Categories: Chinese
Yield: 6 servings

2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard

Mix flour, baking powder, sugar together on a clean
surface. Make a “well” in the middle of the mixture.
Gradually pour the milk into the well while using your
fingers to combine it with the dry mixture. After the
milk has been absorbed, add the H2 O and continue to
work the dough. Add lard in small pieces and continue
working the dough. Using a dough scraper in one hand,
gather the dough together while kneading with the
other hand. Knead for 12 – 15 minutes until it becomes
elastic. Cover dough with a moderately damp cloth and
allow to rest for one hour. Must be used within 1 – 2
hrs. Con’t be frozen. If not all used within that time
frame, use as starter for the following Form a well in
1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
baking powder, 1/3 C. sugar and combine well. Add 1
Tbs. HOT water and combine well. Add 2 Tbs. lard,
combine well. Knead for 12 – 15 as per above. Most
Chinese chefs use dough made from starter as they
claim it tastes better.

—–

Title: STRAWBERRY GELATO (SHERBET)
Categories: Italian, Desserts
Yield: 1 servings

-MM BY H PEAGRAM
1 qt Strawberries
1/2 c Lemon juice
1/4 c Orange juice
2 1/2 c Sugar
2 1/2 c Water

Wash strawberries and pass them through a sieve. Add
lemon juice and orange juice. Combine sugar and water
in small saucepan and cook until syrupy. Cool and add
to fruit mixture. Place in ice cream freezer or in
refrigerator tray and freeze about 1 hour or until it
has consistency of thick mush. If refrigerator is
used, stir mixture frequently. Serves about 6

—–

Sweet Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sweet butter or oil
1 medium onion — finely chopped
3 stalks celery — thinly sliced
5 sweet potatoes (about 2 pounds) — peeled and grated
2 large McIntosh apples — peel, core, grate
5 cups chicken stock or bouillon — or
vegetable stock or bouillon
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt — or to taste

serves 6 to 8

Heat the butter in the pressure cooker. Saute the onions until soft, about 3 m
inutes. Add the celery and grated potatoes and toss to coat with the butter.
Add the grated apples, stock, 1 teaspoon orange zest, and salt. Lock the lid i
n place and over high heat bring to high pressure. Adjust the heat to maintain
high pressure, and cook for 4 minutes. Let the pressure drop naturally or use
a quick-release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

If the soup seems too thin, puree about 1 third of it and stir the puree back i
nto the soup. Stir in the remaining 1/2 teaspoon orange zest and salt to taste
. Heat thoroughly before serving.

– – – – – – – – – – – – – – – – – –

SCANDINAVIAN RASBERRY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Soups
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz (2 pk) Red Raspberries *
1/2 c Orange Juice
1/4 c Lemon Juice
1 T Cornstarch
3/4 c Chablis **
1 x Fresh Orange Sections
1 x Granishes ***
1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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