Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

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Title: Making Reduced-Sugar Fruit Spreads
Categories: Canning, Preserves, Fruits
Yield: 1 text

A variety of fruit spreads may be made that are taseful, yet lower in
sugars and calories than regular jams and jellies. The following are
recipes for reduced-sugar fruit spreads. Gelatin may be used as a
thickening agent, as indicated in two of the following recipes. Sweet
fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
used to provide the sweet flavor of the fruit spreads. When gelatin is
used in the recipe, the jars of spread should not be processed. They
should be refrigerated and used within 4 weeks.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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TWIN SISTERS VEGETABLES SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-fat Soups
Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
2 Garlic cloves — chopped fine
2 ts Dried oregano
1/8 ts Fresh ground pepper
2 Idaho potatoes — scrubbed, un
1 Zucchini
1 lg Yellow squash
3 Celery
2 Carrots — scrubbed, unpeeled
3 Tomatoes
2 Bay leaves
1 c Cooked kidney beans — or pint

Recipe by: The New McDougall Cookbook Preparation Time: 0:40
Saute the onion, garlic, oregano, and pepper in a small amount of water
until the onion is translucent, about 5 minutes. Set aside.
Dice the remaining vegetables, except the tomatoes, and place them in a
large pot; add the sauteed onion mixture. Add water just to cover the
vegetables. Add the bay leaves, bring to a boil, and reduce the heat.
Simmer unti the vegetables are just tender, 10 to 15 minutes.
Place the tomatoes in a blender or food processor and process until
pureed. Pour into a saucepan and gently boil for 20 minutes to remove any
acidic taste. Add the tomatoes to the soup, along with the cooked beans.
Cook for 30 minutes over low heat. Refrigerate overnight to allow the
flavors to “marry.” Reheat and serve the next day.

83 calories, 0.5 grams fat per serving.

Variation: One-half cup each of corn and green beans can also be added to
the soup.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: CRYSTALLISED CHESTNUTS
Categories: Desserts
Yield: 6 servings

Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb Rum

These titbits are good with strong coffee to round off
a meal.

Simmer 500 g peeled chestnuts in water for 20 minutes
or until soft. Do not stir in case the chestnuts break
up. When they are cooked, remove them gently from the
water to a colander, using a slotted spoon.

In a saucepan boil together without stirring 1 cup
sugar, a 5 cm stick of cinnamon and half a cup of
water, until a drop forms a soft ball in cold water.
Skim the surface, cool, and add 1.5 tablespoons rum
and the chestnuts. Stir mixture gently with a wooden
spoon until it becomes creamy. Pour onto a greased
platter and separate chestnuts with a spoon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 5/4/93. Courtesy Mark Herron.

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Title: KitchenAid Pie Pastry
Categories: Pies
Servings: 2

2 1/4 c Flour, all-purpose
3/4 c Shortening, well chilled
2 T Butter or margarine, chilled
5 T Or 6 water, well chilled

Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened. Use
only enough water to make pastry form a ball. Watch dough closely as
over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie plate and
unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F
for 8 to 10 minutes until light brown. Cool completely before filling.
HINT: I also chill the wax paper and rolling pin.
KITCHENAID COOK BOOK – jean hores

—————————————————————————–

Title: Deluxe Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward
1 1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1 1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9″ pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract

Combine 1.1/2 cups sugar, cornstarch, and salt in a
lg. heavy saucepan; mix well. Gradually add water and
lemon juice, stirring until mixture is smooth. Beat
egg yolks until thick and lemon colored; gradually
stir into lemon mixture. Add butter, and cook over
med. heat, stirring constantly, until thickened and
bubbly. Cook 1 minute, stirring continuously. Remove
from heat; stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed of
an electric mixer just until foamy. Gradually add 1/2
cup plus 2 tbsp sugar, 1 tbsp at a time, beating until
stiff peaks form and sugar dissolves (2 to 4 mins.).
Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.

Bake at 325~ for 25 to 30 mins. or until meringue is
golden brown. Cool to room temp.

—–

Title: Chocolate Passion Dessert
Categories: Desserts
Yield: 16 servings

24 Fudge brownies
2 c Sliced strawberries
-(fresh or frozen)
2 Bananas
2 pk COOL WHIP Chocolate Non-
-Dairy Whipped Topping,
-thawed (8 oz)

1. CUT brownies into 1/2″ cubes.

2. LAYER in 3-quart serving bowl: 1/2 of the brownies, 1 cup of the
strawberries, 1 sliced banana and 1 tub of the whipped topping.

3. REPEAT layers. Refrigerate until ready to serve.

MMMMM

Title: Basic Pita
Categories: Breads, Ceideburg 2
Yield: 24 servings

2 c Warm water (90 to 100
-degrees F.)
2 Envelopes active dry yeast
1/2 ts Sugar
2 ts Salt
5 To 5 1/2 cups unbleached
-all-purpose flour, plus
-flour for kneading

Pour the water into a large bowl, sprinkle in the yeast and stir to
dissolve. Stir the sugar and salt into the yeast mixture thoroughly
with a wooden spoon. Gradually add 5 cups of the flour, stirring
constantly until the dough is smooth. Slowly work in the remaining
flour with your hands, kneading until the dough is no longer sticky.
Turn the dough out onto a well floured board and knead until smooth
and elastic, about 5 minutes.

Shape the dough into an even rectangle and cut in half, lengthwise.
Divide each half into 12 portions for small pitas, 6 for larger ones.

Shape each into a smooth ball. Place balls on a floured surface and
cover them with a slightly damp towel while you roll out one at a
time. Gently press each ball flat with your fingers, keeping it well
rounded. Flour a work surface and a rolling pin. Roll each round
from the center to the outside edge, giving the dough a 1/4 turn
after each roll, to form a perfect circle not quite 1/4-inch thick (5
to 5 1/2 inches in diameter for small pitas; about 8 1/2 inches for
larger ones).

Carefully flip the circles over to smooth out any creases that might
prevent the pockets from forming.

Fifteen minutes before the loaves have finished rising, preheat the
oven to 500F and place an ungreased baking sheet in the oven to heat.
As each bread is rolled, place it carefully on a floured surface and
cover with a clean, dry towel; do not let the surfaces dry out, and
let rise in a warm, draft-free area for 30 to 45 minutes.

To bake, place 4 small pitas or I large one on the hot baking sheet.
Bake on the bottom rack of the oven until puffed and lightly browned
on the bottom, almost white on top, about 4 minutes for small pitas
and about 3 1/2 minutes for large; the pita will be soft and
flexible. If desired, flip the loaves over after they have puffed
and bake for up to 1 minute longer to brown tops; be VERY careful not
to let pita get crisp and brittle.

Remove hot pitas from oven and wrap immediately in clean, dry towels
until cool enough to handle. Serve warm or at room temperature.
Repeat baking process until all breads are baked.

Makes 24 small or 12 large pitas.

From “Pita the Great”

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 10 1992.

MMMMM

ARTICHOKE APPETIZER

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jane harris DRKD50A
4 Eggs — beaten
1/2 lb Cheddar cheese — grated
12 oz Jars marinated artichokes — cut up
Salt pepper to taste
Dash of tabasco
3 Green onions — chopped fine
6 Soda crackers — crushed
1 Clove garlic — crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all ingredients and
spread in greased 8×8″ pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success at a party
Christmas Eve. Hope you like it. Let me know. Happy New Year to you!

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VEGAN YOGURT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Low-cal
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Allow 5 min to prepare
1-2 days to ferment
To make 1 Pt. 6 – 1/2 C Svg
3 1/2 tb Starter culture
1 pt Soya milk

Directions:
Divide the starter culture equally between 2 or 3
storage jars (jam jars are ideal) then fill each jar
with soya milk, seal and shake vigorously.
Place in the refrigerator till fermented (1-2) days.

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