— [ From: Rose Geiger * EMC.Ver #2.10P ] —

Haven’t made this myself, but did taste it. Good for cleansing the
palette.

Title: Cranberry-apple Sorbet
Categories: Fat-free, Desserts, Ornish
Yield: 2 to 2 1/2 cups

2 Golden Delicious apples
Peeled, cored, and coarsely
Chopped.
2 c Cranberry Juice

1. In medium-size saucepan, combine apples and juice.
Heat to boiling.
2. Reduce heat to simmer, cover and cook 20 minutes or
until apples are very soft.
3. Uncover and set aside to cool to room temperature.
4. In food processor or blender, puree apple and juice
until smooth.
5. Pour into ice-cream maker and process into sorbet following
manufacturer’s directions. OR
6. If not using ice-cream maker, pour puree into a9-inch square pan.
Cover and freeze until partially frozen — about 2 hours.
7. Meanwhile, chill a large bowl and beaters of an electric mixer.
8. Place puree in chilled bowl and beat on low speed until pieces
are broken up, then beat on high speed until smooth and fluffy —
about 1 minute.
9. Pack sorbet into freezer container and freeze several hours
before serving.

Nutritional Info: (per 1/2 cup) 2 g. protein, 27 g.
carbohydrate, .3 g. fat, 2 g. fiber, 2 mg. sodium, 108
calories.

DOUGHNUTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/2 c Bread flour (7 oz)
3/4 c All purpose flour (3 1/2 oz)
3 tb Sugar
2 tb Dry milk
1 t Salt
2 1/2 tb Butter
3/4 c Water
1 t Dry yeast
TOPPINGS:
3 oz Semi sweet chocolate
-melted
1/2 c Blanched almonds — chopped
1/2 c Powdered sugar
1/2 c Whipped cream
1/2 c Cinnamon sugar (2 3/4 oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 12 equal portions.
Roll each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes.) 4. Shape each
ball as desired, in a ring, twisted, or in an oval shape. Place on a
greased baking pan. 5. Proof at 90 deg. for 30 minutes or until
nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil until
golden brown. Let cool. 7. Garnish with your choice of toppings. 8,
If desired, cut a hole on one end of doughnut and fill with jelly or
your favorite filling.

– – – – – – – – – – – – – – – – – –

Title: Casino Royale Casserole
Categories: Casseroles, Poultry
Yield: 6 servings

1 pk Broccoli,frozen,chopped (10oz
2 T Flour
1/4 t Pepper
2 c Milk
2 t Lemon juice
1 cn Mushrooms,sliced (2.5oz)
1 pk Biscuits,refrigerated
2 T Butter or margarine
1/2 t Salt
1/4 t Nutmeg
1 1/2 c Swiss cheese,grated
2 c Turkey,sliced,cooked,strips
1/4 c Parmesan cheese,grated

1. Cook broccoli according to package directions; drain thoroughly
and set aside.
2. Melt butter in saucepan.
3. Blend in flour, salt, pepper and nutmeg; cook 1 to 2 minutes.
4. Gradually add milk; cook, stirring, until slightly thickened.
5. Remove from heat; stir in Swiss cheese until melted.
6. Add lemon juice, turkey, mushrooms and broccoli.
7. Pour mixture into a lightly greased 12×8-inch baking dish;
sprinkle with Parmesan cheese and top with biscuits.
8. Bake in preheated 375’F. oven 20 to 22 minutes, or until biscuis
are golden brown.

MMMMM

Greek Beef Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
2 tablespoons Quick cook tapioca
1 1/2 pounds Beef stew meat — 1″ cubes
3 tablespoons Cooking oil
2 medium Onions — quartered
8 ounces Tomato sauce
1/3 cup Dry red wine
1 tablespoon Brown sugar
1 1/2 teaspoons Garlic salt
1/4 teaspoon Ground cinnamon
1 Bay leaf
1 cup Feta cheese — crumbled
1/2 cup Walnut halves

In a bowl, combine the water and tapioca; let stand at least 5 minutes.
Meanwhile, in a 4 quart Dutch oven, brown the meat cubes in hot oil; drain off
fat. Stir in the tapioca mixture, onions, tomato sauce, wine, brown sugar,
garlic salt, cinnamon and bay leaf. Bring to boiling. Reduce heat; cover and
simmer over low heat for 1-1/2 to 2 hours or until meat is tender.
Remove bay leaf before serving. Ladle stew into serving bowls. Top each serving
with some feta cheese and walnut halves.

SOURCE: Better Homes Gardens Quick Easy Cookbook.

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SEVEN GRAIN BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Gaye Levy
1 1/4 c Water
3/4 c 7 grain mix
2 c Bread flour
1/2 tb Bread flour
1/4 c Whole wheat flour
2 tb Sugar
2 tb Molasses
1 t Salt
1 1/2 tb Powdered buttermilk
1 1/2 ts Yeast
1 1/2 tb Margarine

I bought a bag of “7-grain mix” (Stone-Burh) and came up with the
following recipe for the BM. My goal was to come up with a “Poulsbo
Bread”. This is very very close to the commercial product – only a
lot fresher tasting. About the only thing missing is sunflower seeds,
which I will try adding next time. I hope you like this. We ate an
entire loaf in one sitting (and there are only two of us!) Put
ingredients into pan in order listed. Bake at regular setting. One
more thing: this is a soft bread and will be difficult to slice when
hot. If you are going to use it in a sandwich, allow it to cool
first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm

– – – – – – – – – – – – – – – – – –

Sensational Salad

Recipe By : Ron Chiapotta/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : chicken green

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 napa cabbage — chopped
1 bunch scallion — chopped
2 1/2 ounces sesame seeds
1 package almonds — sliced
2 packages Chinese noodles — broken small
2 cloves garlic
oil
2 tablespoons soy sauce
3/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup oil

This salad is prepared in three steps, the ingredients are listed for each
step.

Step 1.
1 med. head of nappa cabbage, 1 bunch of green onions. Rinse cabbage, slice
and chop onions and cabbage. Combine these two ingredients in a large bowl and
chill until you are ready to prepare the rest of the salad.

Step 2.
2 1/2 ounces of sesame seeds, 1 pack of sliced almonds (small), 2 packages of
Oodles of Noodle Soup), 2 cloves of garlic (or more if you want), oil. Bread
noodles into tiny pieces while still in the bags, remove the seasoning pack
and throw away. Saute the broken noodles, sesame seeds, and garlic in oil
until lightly browned. Add salt and pepper. Store in the refrigerator.

Step 3.
2 Tablespoons soy sauce, 3/4 cup rice wine vinegar, 1/2 cup sugar, 1/4 cup
oil. Combine and boil for no more than one minute. Sotre in refrigerator. Just
before serving combine all sections and toss gently. I love mandarin oranges
added. You may also add cooked chicken.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 342 Calories; 20g Fat (50% calories
from fat); 7g Protein; 38g Carbohydrate; 0mg Cholesterol; 497mg Sodium

NOTES : The name says it all, a sensational “Chinese Chicken Salad” with or
without the Chicken. Truly awesome!

Title: Pasta Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 1 Servings

1 lb Northern white beans; soak
-overnight
1/2 c Onion; chopped
1/3 c Olive oil
2/3 c Celery; chopped
3/4 lb Ham
1 1/2 ts Basil
3 ts Italian seasoning
3 -4 garilc clove; minced
1 1/2 ts Black pepper
7 oz Small shells pasta

In a shallow pan, cover 1 pound Northern white beans
with cold water by 2 inches above beans. Let sit
overnight. Next day: Drain and rinse beans. Cover with
cold water again in a pot, which can be used on the
stove top and in the oven. Bring to a moderate boil
on stove top. Then place in a preheated oven at 325
degrees for 1 hour, covered. Keep in liquid until
ready to use. In large pot saute 1/2 cup chopped
onions in 1/3 cup olive oil until pale yellow, on
medium heat. Add: 2/3 c. chopped celery, 3/4 lb.
chopped ham. Cook for 10 minutes. Then add: Cook on
medium low heat for 20-25 minutes. Reserve 2 cups of
the beans (to mash) and add rest of beans to vegetable
mixture. Cook for 5 minutes. Then add: Bring to a
boil. Mash the 2 cups of beans and then add this to
the soup with: 1 1/2 tsp. basil, 3 tsp. Italian
seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced
garlic), 1 1/2 tsp. black pepper. When soup boils add
7 ounce package of small salad shells until al dente
(it still has a “bite” to it, not too soft). Serve in
bowls along with a salad and garlic bread for dinner
or alone with crackers for luncheon. This can be
frozen.

—–

Margaret Ann’s Better Than Chili

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions — chopped
4 large carrots — chopped
2 red bell peppers — seeded and chopped
2 green bell peppers — seeded and chopped
32 ounces canned black beans — drained and rinsed
(2 cans or 4 cups)
1 cup bulgur — soaked as noted
32 ounces canned whole tomatoes — with juice
2 cups chicken broth — or alternative
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper
1 cup plain yogurt
6 green onions — sliced
1/4 pound grated Cheddar cheese

SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
BROTH: use chicken or vegetable, homemade or canned.

Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
minutes, until thickened. Season to taste with salt and pepper.

Serve in bowls with yogurt, green onions, and grated cheese as condiments for
topping the chili. Yield: 8 to 10 servings [patH mcRecipe]

– – – – – – – – – – – – – – – – – –

Pressure Cooker Custard

Recipe By : Wearever Recipe Instruction Book
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Milk
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — slightly beaten
3 tablespoons sugar
1 teaspoon vanilla
dash salt
2 cups milk — scalded
nutmeg

Mix eggs, sugar, vanilla and salt. Stir in milk gradually.
Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg.
Place cups on rack with 1/2 cup water in 6 or 8 qt. pressure cooker. (Cook only
two at a time in 2 1/2 – 4qt. cooker.)
Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 1/2 minutes
after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat
as soon as control jiggles or rocks gently).
Cool cooker for 5 minutes, then place under faucet.
NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar.
Or top custard with chocolate, caramel or pineapple ice cream topping, fresh,
canned or thawed frozen fruit or maple flavored syrup.

– – – – – – – – – – – – – – – – – –

Per serving: 144 Calories; 6g Fat (39% calories from fat); 7g Protein; 15g
Carbohydrate; 107mg Cholesterol; 87mg Sodium

Mix and bake cake according to package directions, using 2 90in. cake
pans. Cool in pasn for 15 minutes; remove from pans and cool
completely on a wire rack. In a mixing bowl, beat cream cheese,
sugar, vanilla and salt until fluffy. Foldi ncream. Splite each cake
into two horizontal layers; place one on a serving plate. Spread with
a fourth of the cream mixture. Sprinkle with a fourth of the
chocolate. Repeat layers. Cover and refrigerate 8 hours or
overnight.