ENGLISH TEA CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter, softened
1 c Sugar
2 Eggs
2 Scant c flour
1/2 ts Baking powder
1/4 ts Salt
1 t Vanilla
1 tb Cherry juice
12 Maraschino cherries
1/2 c White raisins or currants

(served at English High Tea)

Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream
butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder
and salt together. Gradually add to butter mixture. Add vanilla and cherry
juice. Fold in cherries and raisins. Bake 1 1/4 hours.

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PITTU

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Rice flour
250 g Coconut
1/2 ts Salt
75 ml Hot water
180 ml Thick coconut milk

Roast and sieve the flour well. Grate the coconut.
Place the flour in a bowl and add the salt. Slowly
pour in the hot water, mixing with your fingers as you
do so until it resembles breadcrumbs. Add the grated
coconut and mix well in. Place the mixture in the
pittu mould and place over a pan of boiling water
until steam emerges from the top of the pittu mould.
Cover with half a coconut shell and steam for a
further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough
into loaf shape, wrap in muslin and steam for about
15 minutes. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Title: CORN PUDDING (FINSAND)
Categories: Diabetic, Side dish
Yield: 6 servings

16 oz Can of corn;
1 Egg;
1 ts Pimiento; Chopped
1 ts Green pepper;
1 ts Margarine;
1 ts Sugar replacement;
3/4 c Milk;
Salt to taste;
Fresh ground pepper;
Vegetable cooking spray;

Combine all ingredients, except vegetable cooking
spray. Pour into baking dish coated with vegetable
cooking spray. Bake at 325F for 35 to 40 minutes, or
until firm. Food Exchange per serving: 1 STRACH/BREAD
EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Title: ASSORTED VEGETABLES IN A CLEAR SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

2 md Turnips
2 sm Carrots
4 Green onions
3 Fresh asparagus spears
1/2 c Button mushrooms
1/2 c Peeled straw mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 ts Fresh ginger root
1 tb Tientsin preserved
Vegetable
2 tb Peanut oil
2 c Chicken stock
1 ts Salt
1 pn Sugar
Cornstarch paste
1 tb Chicken fat
1/2 c Crab meat or shelled
Shrimp (opt)

Preparation: Peel turnips carrots. Use melon scoop
to cut turnips into large balls. Slice carrots 1/2″
thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don’t cut into center
core). Carrots should look like little flowers.
Parboil turnip carrots in stock until barely tender.
Remove from stock plunge pieces into cold water;
drain. Cut onions, asparagus baby corn into 1 1/2″
pieces. Mince together fresh ginger root Tientsin
preserved vegetable. Insmall pot or beaker on medium
heat, render pieces of chicken fat.

Stir-frying: Add peanut oil to hot wok. When it
begins to smoke, briskly fry crab meat or shrimp for 1
minute. Add asparagus, baby corn, mushrooms water
chestnuts, stir-frying until they are hot. Add ginger
mixture, then onions. Stir-fry another 30 seconds.
Add 1/2 stock, salt sugar; bring to boil. Add
turnips carrots. Cover reduce heat; simmer for 5
minutes. Uncover, push ingredients out of liquid,
dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick
soup. Recombine, then mix in chicken oil. Remove to
serving platter.

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WHOLE OR BAKED GARLIC

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7104

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole heads garlic
3 tablespoons olive oil or butter
Salt
Freshly ground black pepper

Preheat oven to 350 degrees.

Remove the thin papery outer skin that covers each whole head of garlic.
(Either peel it off starting from the root or take a knife and cut around
the covering midway up the head, then peel off the outer skin.) Place the
heads in a small baking dish. Drizzle a little oil or butter over them and
sprinkle on salt and pepper. Bake 1 to 2 hours, depending on size, until
tender. Serve one head per person.

To cook in a microwave, drizzle the peeled garlic heads with oil and cook 1
to 12 minutes at full power.

Yield: Serves 4

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Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Pure Olive Oil
2 Large Onions — chopped
3 Medium Garlic Cloves — minced
1 Pound Ground Chuck
1 Cup Yellow Corn Meal
3/4 Cup Milk
1 Can Plum Tomatoes — 28 oz
Drained And Liquid Reserved
1 Can Creamed Corn — 16 oz
1 1/2 Cups Pitted Ripe Olives — drained
Salt And Pepper To Taste
1 Tablespoon Butter
1 Tablespoon Flour
Tomato Juice — (optional)
Or V8 Juice
2 Teaspoons Chili Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
Paprika For Garnish

This is THE one you’ll want to make again and again!!
Heat the oil and sautE the onions until translucent;
add garlic and cook just to aroma; drain and set aside
in a deep greased casserole; brown meat, breaking up
large pieces as it cooks; add the meat, corn meal, milk,
tomato solids, corn, olives, salt and pepper to the
casserole and mix well; bake, uncovered, in a preheated
350F oven for 1 1/2 hours, or until a knife inserted in
the center comes out clean.
Make a roux of the butter and flour being careful not
to brown. Thin with the reserved tomato liquid, and
tomato juice if required. Add the chili powder, cayenne,
cumin, then salt and pepper to taste. Spoon servings of
the pie onto individual dishes, top with the chili sauce
and sprinkle with paprika. Serves 6 to 8.
Note: The sauce should be the consistency of heavy
cream. DO NOT BE PUT OFF BY THE APPEARANCE OF THIS RECIPE.
IT IS GOOD!!! CHUCK OZBURN (HBWK07A)

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EMILY’S SPINACH SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 t Sugar
1 t Mustard, dry
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk Spinach, fresh, (10oz)
-torn into bite-size pcs
5 Bacon strips, cooked
-crumbled
2 Eggs, hard cooked — sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well
mixed; set aside. Place spinach in a large salad bowl. Just before serving,
pour dressing over spinach and toss gently. Garnish with crumbled bacon and
egg slices.

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Title: Lemon Chiffon Sauce
Categories: Sauces
Yield: 4 servings

1 cn Daisy Sour Cream (16 oz)
1/2 c Milk
1/3 c Powdered sugar
1/4 c Frozen lemonade concentrate
1 dr Food coloring

Combine Daisy, milk, powdered sugar, and frozen lemonade concentrate.
Blend one drop food coloring with approximately 1/4 of the sauce and
pour into a squeeze bottle. Cover individual serving plates with
uncolored sauce and arrange fruit on top. Use colored sauce to create
a design on each serving. Garnish with mint.

MMMMM

Tiramisu (7)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Cream:
500 grams marscapone cream cheese
1 cup sugar
6 egg whites
2 tbsp powdered chocolate drink (ie. quik)
–Layers:
2 cups unsweetened espresso coffee
Pavesini digestive cookies

Beat the egg whites until they are fluffy. Add sugar along with the cream
cheese. Beat all ingredients together, then add chocolate mix to give it
colour.
Pour the unsweetened coffee into a bowl, then dip the cookies into the
coffee. Put on a platter to make a lyer.
Spread some cream on top of the cookies. Continue to layer until all
cream and cookies are gone, ending in a layer of cream.
Refrigerate to cool or eat right away.

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Title: Cappuccino-Pistachio Shortbread
Categories: Cookies
Yield: 32 servings

1 Cappuccino coffee mix;
-0.77-oz
1 tb Water
3/4 c Butter or margarine;
-softened
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts; chopped
1 oz Semisweet chocolate
1 ts Shortening

Recipe by: Gold Medal, The Best of Holiday Baking
Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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