Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Pepper Jelly

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Bell peppers,ground

1/4 c Hot peppers,ground

1 1/2 c White vinegar

6 c Sugar

1 c Liquid fruit pectin

1. Combine peppers, vinegar and sugar.

2. Bring to a hard boil; boil 1 minute, then add liquid fruit pectin and

few drops green food coloring.

3. Return to a boil; boil 1 minute.

4. Pour into hot sterilized jars; seal with paraffin.

NOTE: A few drops hot pepper sauce can be added to jelly during cooking for

a even zippier version.

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Topsy Turvy Apple Pie

Recipe By : Mom
Serving Size : 8 Preparation Time :1:20
Categories : American Apples
Desserts Fruit
Holiday Meals Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
2 pie crust
6 cups apple — peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg — ground

Spread butter evenly on the bottom and sides of a 9′ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apples with lemon juice. Combine flour, cinnamon, nutmeg and a dash
of salt. Toss with apples. Turn into pie plate; spread evenly to keep top
level. Roll out remaining pastry; adjust over apples and seal.

Prick top with fork. Bake @400 degrees for 50 minutes. Remove from oven; cool
5 minutes. Place serving plate on top of pie and invert carefully, remove pie
plate. Serve warm or cool.

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Serving Ideas : Delicious when warm!

Grand Marnier Cranberry Muffins

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 24 Preparation Time :0:00
Categories : Breads – Quick Citrus
Cranberries Muffins
Spirits Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice, Grand Marnier, and the oil
and set aside. In a large bowl, combine the flours, sugar, baking powder,
salt and orange zest. In another large bowl, beat the egg whites until
frothy. Combine the juice mixture with the beaten egg whites. Add the egg
mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have
been lined with paper cups. Bake for 25 minutes or until golden brown and
puffed.

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 servings

2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

MMMMM

Title: SPICED FISH – CHEKIANG
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 lb White fish fillets
1 tb Minced ginger root
2 Green onions, chopped
2 tb Light soy sauce
1 tb Rice wine or dry sherry
6 tb Peanut oil
1/2 ts Five-spice powder
2 tb Sugar
1/4 c Boiling water

Select firm fish fillets and cut them into pieces
approximately 1/2 inch thick by 1 inch by 3 inches.
Marinate 2 to 3 hours in mixture of ginger root, green
onions, soy and wine. Heat oil in heavy skillet. Drain
fish slices, reserving marinade, and fry until brown
on both sides. Drain on paper toweling. Remove oil
from skillet. Combine five-spice powder, sugar and
water. Add to skillet and stir well. Return fish to
skillet with reserved marinade and cook until sauce is
reduced by one-half. Cool and serve at room
temperature.

From “The Regional Cooking of China” by Margret Gin
and Alfred E. Castle, 101 Productions, San Francisco,
1975.

—–

Title: Apple Blueberry Pie
Categories: Pies, Desserts, Apples
Yield: 6 servings

3/4 c Sugar
3 tb Cornstarch
1/2 ts Salt
5 c Apples; peeled and sliced
1 c Blueberries; fresh if poss
1 tb Lemon juice
1 Pie shell; unbaked, double
– crust
2 tb Margarine

In a large bowl, stir together sugar, cornstarch and salt. Add apples,
blueberries and lemon juice; toss to coat the fruit. Turn into pastry
lined 9″ pie plate. Dot with margarine. Add top crust; seal and flute
edge. Bake in a 425~ oven until crust is browned and filling is
bubbly.

MMMMM

GARDEN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 c Tomato juice
1 c Potato — peeled chopped
1 c Onion — chopped
1 c Lima beans
3/4 c Chicken — chopped cooked
1/2 c Carrots — sliced
1/2 c Celery — chopped
2 tb Chicken bouillon granules
-flavored
1 t Garlic powder
1 1/2 ts Worcestershire sauce

Combine all ingredients in a large Dutch oven. Cover
and bring to a boil. Reduce heat and simmer 45 minutes
to 1 hour. Serve hot. Food Exchange per serving: 1
STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR:
15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their
Families. Brought to you and yours via Nancy O’Brion

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Chilly Tomato Bisque Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

In a blender container, combine vegetable juice cocktail, yogurt, 4
tomatoes, basil, salt and pepper. Cover and blend at medium speed until
smooth. Cover and refrigerate several hours to blend flavours

Canadian Diabetic Choices
Each Serving 1 cup
1/2 Protein Choice
1 Fruits Vegetables Choice

Source: Healthy Choices
Everyday Recipes for Healthy Eating
Recipes selected by Sheila Walker and
Edited by Beverley Renaham
Published in cooperation with the Canadian Diabetes
Association
ISBN 0-7715-9163

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NOTES : Serves 4, 1 cups each