Title: CANDIED GRAPEFRUIT
Categories: Fruits/nuts, Desserts, Candies
Yield: 1 servings

3 Plump, pink grapefruit,
– preferably organic
2 1/2 c Sugar
1 1/4 c Water
2 tb Corn syrup
Superfine sugar; for coating
5 oz Semisweet chocolate
1 tb Butter

SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits
and cut halves again in half. Place peels in large pan, cover them with
cold water and bring to boil. Simmer 25 minutes. Remove peels and let them
cool until they are easy to handle. Hold peels firmly against counter and
gently scrape away most of white pith just below skin. Cut cleaned peels
into strips with knife or scissors as narrow or wide as you like. In
2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
When syrup is clear, add peels, lower heat and cook slowly until peels are
translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
few at a time and spread them out on rack to drain about 15 minutes. While
they are draining, thickly cover large plate with super- fine sugar. Set
several pieces at a time in sugar and turn them to coat them. When evenly
coated, set them aside on another plate or piece of parchment paper thinly
coated with sugar. This process will need to be done in several batches. If
sugar become lumpy with beads of syrup, pass it through a strainer, then
continue using it. Set aside sugared peels about 1 hour or until they are
dried. Carefully package them in tin or plastic container and store either
in cupboard or refrigerator. To dip peels in chocolate, melt semisweet
chocolate over simmering water along with butter. Stir well to ensure that
mixture is smooth before removing from heat. Dip each rind into chocolate,
coating most of it but leaving a little “handle” to grasp. Or, completely
immerse each rind in chocolate, then remove with 2 forks or pair of
chopsticks. Set slices on parchment paper or cake rack and place in cool
place to harden. Once chocolate has set, pieces can be stored in
refrigerator. Chocolate will discolor when it cools but will become dark
and glossy again once brought to room temperature. Makes 3 Cups

—–

Title: CHINESE ALMOND COOKIES #2
Categories: Chinese, Cookies
Yield: 36 servings

2 c Flour
1/2 ts Baking soda
3/4 ts Baking powder
1 Egg
1/2 lb Lard
1/2 c Brown sugar, packed
1/2 c Sugar
1/2 ts Almond extract
Blanched whole almonds
1 Egg yolk (or double amt.)

Sift flour with soda and baking powder. Beat egg and
lard together. Add sugars and almond extract.
Gradually mix in dry ingredients until well blended.
For each cookie, roll 1 tablespoon dough into ball.
Place on ungreased baking sheets and press 1 almond in
middle of each. Brush with beaten egg yolk and bake at
350F 15 to 20 minutes.

(C) 1992 The Los Angeles Times

—–

UPSIDE-DOWN ORANGE BISCUITS W/VARIATION

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Rolls
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
3 tablespoons Shortening
3/4 cup Milk
2 tablespoons Butter or margarine — soft
1/4 cup Sugar
1 teaspoon Ground cinnamon
TOPPING
1/2 cup Sugar
1/2 cup Orange juice
3 tablespoons Butter or margarine — melt
2 teaspoons Orange peel — grate
TOPPING FOR VARIATION
1 cup Confectioners’ sugar
1 tablespoon Butter or margarine — melt
5 ts milk — (5 to 6)
1/8 teaspoon Vanilla extract

Combine flour, baking powder or salt; cut in shortening until mixture resembes
coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured
surface; knead gently 10 to 12 times. Roll into a 15×12″ rectangle. Spread with
butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut into 12 equal slices. Place,
cut side down, in a greased 9″ round baking pan. Combine topping ingredients;
pour over biscuits. Bake at 450~ for 20 to 25 minutes or until lightly browned.
Cool in pan 5 minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough. Knead
8 to 10 times. Roll into an 11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and spread on butter. Prepare as
above baking in an 8″ square pan, brushed with 1 tb melted butter. Bake for 18
to 20 minutes. Combine sugar, butter, milk and vanilla extract; spread over
warm biscuits. Serve immediately.

Source: .

– – – – – – – – – – – – – – – – – –

Title: Two Toners
Categories: Candies, Chocolate, Syd’s book
Yield: 1 servings

12 oz Chocolate Chips
12 oz Butterscotch Chips
1/2 c Chopped Walnuts
2 tb Cooking Oil
Mini Marshmallows

Melt butterscotch chips and 1 tablespoon of oil in top of double
boiler over hot, not boiling water. Stir in walnuts. Pour into pan.
Arrange one layer of mini-marshmallows on top. Melt chocolate chips
and 1 tablespoon of oil in top of double boiler over hot, not boiling
water. Pour over marshmallows. Chill. Use a hammer and chisel to
cut. From: Syd’s Cookbook.

MMMMM

PUEBLO FIRE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Red chili pods
1 tb Oil
3 c Water
1/4 c Barbecue sauce
1/2 lb Round steak, cut into small
-pieces
1 t Garlic salt

Remove stems and shake out seeds from chili pods;
rinse in cold water. Tear pods into pieces; place in
blender with water. Blend until smooth. Brown meat in
oil. Add chili pod mixture, barbecue sauce and garlic
salt. Cook over low heat for one hour. Serve as soup
with a casserole or beforehand.

Makes 6 servings of 1/3 cup: small servings are
practical for this soup.

Posted by Pat Stockett. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Diablo Jalapeno Jelly

Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:45
Categories : Mexican Jellies And Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for
jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a cool
place up to 6 months.

Makes 2 cups.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with scrambled eggs and meats.

NOTES : See recipe for “Southwest Scrambled Eggs.”

Title: Creole Steak
Categories: Diabetic, Meats, Main dish, Rice, Vegetables
Yield: 1 serving

Ingredients: 1 c Onion; chopped
2 lb Lean round steak 1/3 c Green pepper; chopped
1/4 c Flour 1 cn (16 ounces) tomatoes;
2 ts Salt 1/2 c Raw rice;
2 ts Paprika 1 c Condensed beef broth
1/2 ts Pepper 1 c Water
3 tb Vegetable oil

Directions: Cut steak into 7 equal serving pieces. Mix flour, salt,
paprika, and pepper, dredge meat in mixture. Heat oil in a large
frying pan. Lightly brown onions and green peppers and remove from
oil. Brown meat in remaining oil. Cover meat with onions and green
peppers. Cut up tomatoes and add with their liquid to meat. Sprinkle
rice into pan.; add broth and water. Mix thoroughly. Bring to a
boil, turn heat down, and cover tightly. Simmer 1 1/2 hours or until
meat is tender, stirring occasionally.

To help cut down on cooking time I purchase the tenderized round
steak. I also use Minute Rice.

: Nutritive value per serving: CHO 21 gm., PRO 30 gm., FAT 22
gm.
Calories 409, Sodium 1018 mg.

: Food Exchanges per serving: 4 Medium-Fat Meat Exchanges
plus 1
Bread Exchange plus 1 Vegetable Exchange

MMMMM

Brooklyn Bagels

Recipe By : (Nadia Jorgensen)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian
Vegan Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — unbleached (see note)
1/2 c vital wheat gluten
1 1/2 t salt
***
1/4 c warm water
1 pkt active dry yeast — (or 1 scant T)
***
1 c hot water
1 T barley malt extract — (liquid)
***
1/2 cup all-purpose flour — (1/2 to 1)(see note)
unbleached
***
2 qt water
3 T barley malt extract

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of
the flour mixture. Pour into the well, in this order: Softened
yeast mixture, malt water.

Stir together until smooth. Beat this dough vigorously to develop
the gluten. To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface. Flatten slightly.
Poke the center of the ball with a forefinger, going all the way
through. Now use the fingers of both hands to gently open up the
ring. Try to keep the doughnut-shaped roll you are forming
symmetrical. The hole should be about one-third of the bagel’s
diameter. Place shaped rings on a non-stick baking sheet. Cover
and let rise for 15 to 20 minutes. They should not quite double
in size. Meanwhile, ready the boiling liquid. In a large pot,
heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy
simmer. Preheat oven to 475 degrees F. One at a time, slip risen
bagels into simmering water. Bagels should float. If they sink,
do not worry. They will soon rise to the surface. After about
30 seconds, turn them over. They should remain in the water about
1 minute in all. You may simmer several at a time, but do not
crowd them in the pot. Remove with a skimmer and place one inch
apart on a non-stick baking sheet. Brush bagels with a mixture
of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

– – – – – – – – – – – – – – – – – –

2 med onions, chopped
1 tbs cooking oil
4 garlic cloves, minced
2 cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 cans (14 1/2 oz ea) chicken broth
4 c cubed cooked chicken
3 cans (15 1/2 oz ea) great northern beans, rinsed and drained
2 c shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a 3-qt saucepan, saute onions in oil until tender. Stir in garlic,
chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes
more. Add broth, chicken and beans; simmer,uncovered, for 15 minutes.
remove from the heat. Stir in cheese until melted. Garnish with sour
cream and jalapeno peppers if desired.

Makes: 6 to 8 servings (2 1/4 qts)