Title: APPLE BUTTER
Categories: Jelly/jam, Fruits, Crockpot
Yield: 5 1/2 jars

14 Apples; quartered, leave
-skin on. I use Granny Smith
-any tart firm apple will do
2 c Cider; sweet
2 c Sugar; to taste
1 1/2 ts Cinnamon; more or less
Lemon juice; optional
-use if apples are too sweet

1 use my large Crockpot for this recipe.

1. Combine all ingredients and cook in high stirring
occasionally for the first hour or so; covered. Then
remove cover and turn down to low and stir
occasionally. This is a slow process since you have
NOT precooked the apples. Will take 24 to 36 hours.
But you have NEVER tasted anything so good. I think it
is much better this way then precooking the apples. I
usually stir in the skin every hour or so but this is
not critical. You can cook during the night but I
usually do not.

2. If the skin on your apples refuses to break down,
use a hand held blender and zap it a few times. If you
don’t have one of these wonderful gadgets, then zap in
the food processor.

CANNING: You can process this in a water bath but I
usually just keep it in the fridge; it never lasts
that long. NOTE: The skin is the substance that makes
it thick along with the evaporation of the water.
Please try it with the lid of the Crockpot off. It is
better than MUSSELMANS. The grandgirls say the house
smells like Apple Pie and they love it with Peanut
Butter on bread or over cottage cheese. We always
used to bring that back from PA. Now I think I’ll take
this down. I hope you all enjoy!!!

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thin slices leg or shoulder of lamb — about 4x4x1/4″
8 slices Prosciutto — paper-thin
8 2 ounce piec young Pecorino cheese
2 tablespoons fresh rosemary leaves — chopped
2 tablespoons fresh mint leaves — chopped
2 tablespoons fresh parsley leaves, plus 4 T — chopped
Salt and pepper
4 tablespoons virgin olive oil
1 medium Spanish onion — finely chopped
4 cloves garlic — thinly sliced
2 tablespoons dried hot chilies
1 cup dry red wine
3 cups basic tomato sauce — recipe follows
1 recipe orecchiette pasta
1 cup freshly grated hard pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

Using a meat mallet or cleaver blade, pat each lamb piece until it’s 1/16-inch
thick. Onto each lamb piece place one slice of prosciutto and 1 piece of
cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces
of lamb. Season with salt and pepper and roll like a burrito to form a little
package. Tie each with 2 pieces of butcher twine.

In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4
at a time until golden brown all over and remove. Add onions and garlic and
cook until softened and lightly browned. Add chilies, red wine and tomato
sauce and bring to a boil. Lower heat to medium and place meat in pan with
sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes,
or until lamb is fork tender.

Put orecchiette into boiling water and cook until al dente, about 6 to 7
minutes, and drain.

Remove meat from sauce and toss orecchiette into sauce. Remove strings from
meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle
with cheese and serve.

Yield: 4 servings

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Caribe Vegetable Sancocho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : The Global Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons canola oil
1 medium yellow onion — diced
1 medium green bell pepper — seeded diced
2 cloves garlic — minced
4 cups water
2 medium carrots — peeled diced
2 cups peeled diced yuca or dasheen
1 cup peeled diced white potatoes
1 cup peeled diced West Indian pumpkin
—OR butternut squash
1 medium yellow plantain — peeled sliced
6 whole cloves
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon salt

In a large saucepan, heat the oil

Add the onion, bell pepper, and garlic and saute‚ for about 7 minutes

Add the water, carrots, yuca, potatoes, pumpkin, plantain, and seasonings.
Cook over medium-low heat for 40 to 45 minutes, stirring occasionally, until
the vegetables are tender and stew-like. Remove from the heat and let stand
for 10 minutes.

MC_Busted by Karen C. Greenlee

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Per serving: 58 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Bayou Red Beans Caribbean Heat Salad

NOTES : Sancocho is a stew of tropical root vegetables, plantains, and pumpkin.
It is the pot-au-feu of the Caribbean. The exotic ingredients (yuca, dasheen,
and plantains) can be found in Caribbean and Hispanic markets or in the
specialty produce sections of well-stocked grocery stores.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Title: MAPLE BREAD PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Maple syrup
3 ea Slices bread without crusts
1 T Butter
1/2 c Nutmeats or raisins
1 t Lemon juice
2 ea Eggs
2 c Milk
1/4 t Salt
1/4 t Vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread
and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat
together eggs, milk, salt and vanilla and pour over bread mixture. Do
not stir. Set over gently boiling water. Cook 1 hour. This makes its
own sauce. Spoon it over each serving.
By Bill and Tina Schneider
From Maple Dessert Recipes by Massachusetts Maple Syrup
Producers Association P.O. Box 377 Ashfield, MA 01330

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Title: Fettucine With Low-Fat Alfredo Sauce
Categories: italian, pasta
Yield: 1 servings

1 c ricotta cheese — at room
1 temperature
3 tb milk
1/4 c parmesan cheese — freshly
1 grated *
1/2 lb fettucine
2 tb unsalted butter
1/4 c parsley — minced
1 salt and pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture,
parsley, salt and pepper. Serve with additional grated parmesan.

Recipe By :

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GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Soy sauce
–
1 tb Sesame seeds
1/4 c Dry white wine
1 md Onion,chopped
1/2 c Green onion,chopped
1 cl Garlic,crushed
1/2 ts Ground ginger
3 lb Beef sirloin, cut into
-thin
-Strips
2 lg Green peppers, cut into
-Squares, blanched
20 lg Mushroom caps
16 Cherry tomatoes

For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and
ginger in blender jar;blend well.Place meat in a large glass or enamel bowl
and pour marinade over.Marinate several hours or overnight,stirring
occasionally.Just before cooking,remove meat from marinade and
drain,reserving marinade. Thread meat on skewers,alternating with green
pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking
oil.Grill to desired doneness,basting with marinade several times during
cooking.Leftover marinade may be heated and served as a sauce at table.
Converted by MMCONV vers. 1.40

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Title: Beet Borscht 1
Categories: Soups/stews, Vegetables
Yield: 1 Servings

2 lb Beef brisket
1 lg Bunch beets
2 md Onions
2 tb Sugar
1 lg Clove garlic
2 md Nuggets sour salt or juice
-of 1 lemon
Salt and pepper to taste

Simmer beef in water to cover generously. Skim to
clear. Add sour salt or lemon juice, sliced and
peeled onions and beets, sugar, and seasoning. Mince
garlic fine, add to broth. Cook until meat is tender
(about 3 hours). Correct seasonings, serve hot.

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Title: TAFFY APPLE PIZZA
Categories: Desserts, Kathy’s, Fruits, Ztried
Yield: 12 servings

1 pk 20 oz refrigerated sugar
Cookie dough
3 tb Flour
1 pk 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 ts Vanilla
2 md Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts

ppreheat oven to 375 degrees. remove 1/2 cupof cookie
dough and reserve for another use. add flour to
remaining dough and knead with hands to combine. press
dough into 14 inch circle on 15 inch baking stone.
bake for 15-20 min. or until cookie is lightly
browned. let cool for 10 min. then loosen from stone.
cool completly. blend cream cheese, peanut butter,
brown sugar,and vanilla together until smooth. spread
on cooled cookie. peel, core and slice apples. dip
apple slices in lemon-lime soda to prevent browning.
arrange apple slices on cream cheese mixture. sprinkle
lightly with cinnamon. heat caramel topping slightly
and drizzle over apples. sprinkle chopped nuts over
pizza. cut and serve.
Recipe from Pampered Chef
personal note: Excelent! just like taffy apples.

—–

Tenderizing Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c A1 steak sauce (5 oz bottle)
1/2 c French salad dressing
1 Tbsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp prepared mustard
1 Tbsp vinegar
1/4 tsp onion powder

Pour over and stab into economy beef roast. (I’ve used an 1 1/2 inch
thick 7-bone roast). Marinate, preferably overnight. Scrape off before

Richard Nielse

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Chili con Queso Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Dips
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces Pasteurized process cheese — spread – cut into cu
3/4 cup Canned tomatoes — chopped
1 tablespoon Hot chili peppers — – finely chopped

Place cheese cubes in the top of a double boiler over boiling
water. Stir consta ntly until cheese is melted. Stir in tomatoes and
hot peppers until well blende d and creamy. Serve hot with tortilla
or corn chips.

NOTE: Dip must be kept hot during serving in order to prevent excess
thickening. A hot plate or chafing dish may be used.

Makes 2-1/2 cups
Calories per 1 tablespoon serving: About 35
Source: FOOD — by U.S. Department of Agriculture Typed for you by
Karen Mintzias

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