Title: BAKED STUFFED FRENCH TOAST
Categories: Breads, Eggs
Yield: 6 servings

4 lg Slices sourdough bread,
-crusts removed,
Cubed
8 oz Cream cheese, cut into cubes
-(1 package)
1 lg Granny Smith apple, peeled
-and chopped
6 Eggs
1 c Milk
1 1/2 ts Ground cinnamon
2 To 3 Tbl powdered sugar

Maple, apricot, blueberry, or raspberry syrup

Preheat the oven to 375F. Place half of the bread
cubes in an ungreased 11 x 7-inch baking dish. Cover
with the cream cheese cubes, distributing evenly.
Sprinkle with the chopped apple. Top evenly with the
remaining bread cubes.

Beat together the eggs, milk, and cinnamon until well
blended. Pour over the bread mixture in the dish.
Bake for about 35 minutes or until set. Sprinkle with
the powdered sugar. Serve with maple or fruit syrup.

Serves four.

[THE EVENING SUN; October 31, 1990]

Posted by Fred Peters.

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Cold Plum Soup

Recipe By : Devin Croft, Denver, Colorado
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can purple plums — 1-lb. 13-oz.
1 cup water
2/3 cup sugar
1 cinnamon stick
1/4 teaspoon white pepper
1 pinch salt
1 cup sour cream
1/2 cup heavy cream
1/2 cup dry red wine
1 tablespoon cornstarch
2 tablespoons lemon juice
1 teaspoon grated lemon rind
3 tablespoons brandy

Pit and chop plums, combine with syrup in a saucepan. Add water, sugar,
cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes
stirring occasionally. Mix wine and heavy cream with cornstarch, add to
mixture and cook until thickened. Stir in lemon juice, rind and wine, remove
from heat. Place 1/2 cup soup in small bowl, whisk in sour cream. Add
brandy and stir mix back into the soup pan until smooth. Chill at least 4
hours. Serve in cups, garnish with dollops of sour cream and sprinkle with
cinnamon.

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NOTES : Note: The recipe calls for a can of purple plums weighing 1-lb.
13-oz. You may have to experiment a little to see how this translates to
plums-not-in-the-can.

Title: Fiesta Emu Burgers
Categories: Poultry
Yield: 4 servings

1 lb Ground Emu
Taco seasoning mix
4 Hamburger buns
Sour cream
Cheddar cheese
Tomatoes
Lettuce

1. Mix ground emu with taco seasoning. Form into 4 patties.

2. Cook over very hot grill or in skillet over high heat 4 to 5
minutes per side.

3. Spread buns with sour cream, if using. Add emu patties, cheese,
lettuce and tomatoes, if desired.

Nutritional Information: per serving: 244 calories, 4g fat, 26g
protein, 22g carbohydrates, 1g dietary fiber, 43mg cholesterol, 479mg
sodium Percentage of calories from fat 33%

** Chicago Sun Times – Food section – 29 November 1995 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

Title: Oriental Steamed Fish
Categories: Chinese, Seafood
Yield: 6 servings

4 White fish steaks, about
-3/4″ thick
1 tb Slivered fresh ginger root
1/4 c Orange juice
2 tb Soy sauce
1 1/2 ts Distilled white vinegar
1/2 ts Brown sugar
1 ts Sesame oil
2 Green onions and tops,
-minced

Place fish, in single layer, on oiled rack of bamboo
steamer; sprinkle ginger evenly over fish. Set rack
in large pot or wok of boiling water (do not allow
water level to reach fish). Cover and steam 8 to 10
minutes, or until fish flakes easily when tested with
fork. Meanwhile, combine orange juice, soy sauce,
vinegar and brown sugar in small saucepan; bring to
boil. Remove from heat; stir in sesame oil. Arrange
fish on serving platter; sprinkle green onions over
fish and pour sauce over all.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Banana Oatmeal Cookies

Recipe By : Jo Anne Merrill
Serving Size : 72 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2/3 cup butter — or shortening
2 eggs
3/4 cup mashed bananas
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 1/2 cups rolled oats — * see note
2 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup nuts — ** see note

* Do not use instant oats.
** Use pecans, walnuts, or your choice of nuts, chopped.

Sift flour, soda, baking powder and salt together. Cream together sugar
and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice,
and banana.
Add rolled oats and nuts to flour mixture, alternately with banana
mixture, mixing well after each addition. Stir in nuts.
Drop by teaspoonfuls onto greased baking sheet and bake in preheated
350-degree oven 15 to 18 minutes, or until golden.

Makes about 6 dozen cookies.

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NOTES : Posted to Fabfood 1/99

APPLE BRAN SPICE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Honey
1/4 c Applesauce, room temp
1 t Vanilla
1 Egg white, whipped
1/2 c Buttermilk, room temp
1/2 c Apples, chopped/grated
3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Cinnamon
1/4 ts Ginger
1/4 ts Allspice
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c Bran
1/4 c Raisins

Preheat oven at 350. Prepare muffin tins with cooking
spray and flour. In a mixing bowl, combine honey,
applesauce, vanilla, egg white, buttermilk and apples.
In another mixing bowl, combine flour, baking powder,
baking soda, salt, cinnamon, ginger, allspice, nutmeg,
cloves, bran, and raisins. Mix wet ingredients with
dry ingredients just until moistened. Use an ice
cream scoop to fill muffin tins two thirds full. Bake
for 20 to 25 minutes.

NOTES: Buttermilk Substitute: Combine 1 1/2 teaspoons
vinegar with enough milk to equal 1/2 cup; let sit 5
minutes.

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Title: Bread Stuffing
Categories: Diabetic, Vegetables, Poultry, Holidays, Breads/bm
Yield: 4 sweet ones

Ingredients: 1 c Hot Water
4 c Dry Bread Cubes; -=OR=-
1 c Celery; chopped 1 c Turkey Broth
1 Onion, chopped 1/4 ts Black Pepper
2 tb Parsley Leaves, 3/4 ts Ground Sage
-freshly chopped 1/4 ts Dried Marjoram
1 cl Garlic, minced 1/2 ts Dried Thyme

Directions: Combine all the ingredients in a bowl. Toss to mix well.
Stuff into a 10-pound turkey or four Cornish hens. Serves 4

One Serving = Calories: 100 Carbohydrates: 20 Protein: 5 Fat: 2
Sodium: 199 Potassium: 177 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Vegetable Exchange

MMMMM

Cookie Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c butter — softened
1 lb powdered sugar — sifted
1/8 tsp salt
1/2 tsp vanilla
food coloring

Beat butter and sugar until smooth. Add salt and vanilla. Beat, divide and
color. If icing becomes too stiff, add a few drops of water. Icing can be
kept for several days in refrigerator in a sealed container. Allow to reach
room temp before using.

– – – – – – – – – – – – – – – – – –

Per serving: 3374 Calories; 182g Fat (47% calories from fat); 2g Protein; 452g
Carbohydrate; 490mg Cholesterol; 2122mg Sodium

NOTES : Consistency is between the decorator and royal icings.

Title: WEDDING CAKE
Categories: Cakes
Yield: 1 Servings

4 1/2 c Sifted cake flour
1 ts Baking powder
1/2 ts Cloves
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Mace
1 lb Shortening
1 lb Brown sugar
10 Eggs, well beaten
1/2 lb Candied cherries,cut in half
1/2 lb Candied pineapple, diced
1 lb Dates, seeded and sliced
1 lb Raisins
1 lb Currants
1/2 lb Citron, thinly sliced
1/2 lb Candied orange and lemon
Peel, sliced
1/2 lb Nut meats, chopped
1 c Honey
1 c Molasses
1/2 c Cider

Sift flour, baking powder and spices together 3 times. Cream
shortening
and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and
cider.
Add flour in small amounts, mixing well after each addition. Turn into
cake pans which have been greased, lined with heavy paper and again
greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3
inch
pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans
about 2
1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with
toothpick before removing from the oven. Makes 10 pounds of cake.
Spread
ornamental icing on top and sides of cake and decorate with simple
borders
and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139

—–

WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
8 sm Turnips (1 1/2lb), peeled,
-coarsely chopped
1 lg Onion, coarsely chopped
6 c To 8 cups boiling water
4 sl To 5 sl good-quality white
Bread, i.e, French, peasant
2 ts Salt, if desired
1/2 ts Freshly ground black pepper
4 Egg yolks
1 c Cream
1/2 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips
and onions. Saute over medium heat for about 5 minutes
or until onions are translucent. Stir frequently.
Bring 6 to 8 cups water to the boil–the amount
depending on how much soup you wish to make, as well
as its desired strength. Pour the boiling water into
the turnip/onion mixture. Break the bread slices into
the kettle. Heat the soup to the boil; reduce heat and
simmer for aout 15 minutes or until turnips are tender
when pierced with a fork. Set the soup aside to cool.
Season with salt, if desired, and pepper. When the
soup has cooled sufficiently, four into a food
processor or blender or press through a sieve with a
wooden spoon. Note: At this point the soup can be
refrigerated for a day or two, or frozen for several
weeks. Later the egg, cream and garnish will be added.
Before serving, reheat the soup–but do not boil–and
add the egg yolks beaten with the cream. Stir
constantly until the mixture is blended and creamy.
Check seasoning. Serve in heated soup bowls and
garnish with parsley or chives.

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