Title: Peanut Soup
Categories: African, Soups, Ceideburg 2
Yield: 1 servings

1 pt Good stock (preferably made
-from chicken carcass with
-one onion
1 pt Shelled peanuts
1 c Milk

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes++Asian ones++that I’ll be posting for you
over the weekend.

Dry peanuts in the oven until the skin can be rubbed off and the nuts
are a deep biscuit in colour. Crush with a rolling pin, or mince, to
a very fine meal. Strain the stock and simmer with the nut meal for
1/2 hour or more. Season to taste. Before serving, stir in milk, or
even better, 1/2 small tin unsweetened condensed milk, add a little
butter and serve.

From “Nyasaland Cookery Book and Household Guide”. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it’s REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.

MMMMM

Title: SPICED BEETS
Categories: Diabetic, Vegetables, Side dish, Rice
Yield: 4 servings

1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced

Combine all ingredients except beets. Bring to a
boil. Add beets; simmer for 10 minutes, or until
tender. Micorwave: Combine all ingredients, except
beets. Cook on High for 2 minutes. Add beets. Cook
on Medium for 2 minutes. Food Exchange per serving: 1
VEGETABLE EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

—–

Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

—–

Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

—–

Title: RED COOKED EGGS #2
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

8 Eggs
1/2 c Dark soy sauce
1/2 c Light soy sauce
1/2 c Dry sherry
3 tb Sugar
2 ts Whole cloves
3 Thin slices fresh gingerroot
2 ts Grated orange zest
2 Pieces (2 inches each)
-cinnamon stick

Place eggs in a medium saucepan; cover with cold
water. Heat over medium heat to boiling. Reduce heat
to low; simmer, uncovered, about 15 minutes. Remove
from heat; run cold water into pan until cool. Let
eggs cool in cold water. Drain. Lightly tap shells
all over with back of spoon; do not crack so hard that
shells actually come loose.

Return eggs to saucepan; add remaining ingredients.
Add cold water to cover egg; heat over medium heat to
boiling. Reduce heat to low; simmer, covered, about
1-1/2 hours.* Remove from heat. Let cool to room
temperature in cooking liquid.

Refrigerate eggs, in cooking liquid, until serving
time**. At serving time, drain eggs, discarding
liquid; shell eggs and leave whole or cut in half.

* Heat may be turned off at any time and cooking
resumed later

** The longer the eggs soak, at least several hours,
the better flavor they will have. They can be done
several days in advance.

From: Cuisine Aug./82 Shared By: Pat Stockett

—–

Basic Chocolate Fondue

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Cream
1 Pound Milk Chocolate (Bar Or Bulk)
3 Tablespoons Kirsch, Cointreau, Or Brandy — optional

Warm cream in saucepan over low heat. Stirring constantly, add the
chocolate, broken into small pieces. Continue stirring until chocolate is
melted and well blended. Add liquor or brandy, if desired. Serve in fondue
dish over candle or very low heat. Offer a choice or fruit to dunk.

– – – – – – – – – – – – – – – – – –

SUFGANIYOT (ISRAELI DOUGHNUTS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

—–

Title: Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward

—————-COUNTRY LIVING PIES TARTS—————-
1 9″ piecrust; baked

———————–LEMON FILLING———————–
1 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1/2 c Lemon juice
1/3 c -Water, cold
3 Egg yolks
1 tb Butter; or margarine
1 1/2 c Boiling water
1 1/2 ts Lemon rind; grated

————————-MERINGUE————————-
3 Egg whites; at room temp
1/4 ts Cream of tartar
1/3 c Sugar

Lemon Filling – in a 2-qt. saucepan, combine the
sugar, cornstarch, and salt. Stir in the lemon juice
and cold water. In a med. bowl, beat the egg yolks.
Slowly beat the lemon mixture into the egg yolks; pour
the mixture back into the saucepan. Stir in the
butter and boiling water. Heat the lemon mixture to
boiling over med-high heat, stirring constantly.
Reduce the heat to med., and boil just 1 minute. Stir
in the lemon rind. Pour the lemon filling into the
piecrust.

Meringue – heat the oven to 350~. In a med. bowl,
with an electric mixer on high speed, beat the egg
whites and cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks
form. Spread the meringue over the lemon filling,
swirling the top and sealing to the edge of the crust.

Bake the pie 10 to 12 mins., or until the meringue is
golden brown. Cool on a wire rack.

—–

Title: Roasted Vegetables
Categories: Vegetables
Yield: 4 servings

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450’F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

MMMMM