FRESH, HOT BAGELS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.)
3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups)
1 Gal water

Makes 18

*DIRECTIONS*

Stir yeast into 1-1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. Stir in
sugar, salt and enough flour to make soft dough. Knead
dough on lightly floured board until smooth and
elastic, adding remaining flour as necessary.

Let dough stand covered in warm place 15 minutes.
Punch down dough; roll on lightly floured board to
rectangle 13×4 inches (about 1-inch thick). Cut dough
into 18 strips with floured knife. Roll each strip
gently to form rope 1/2-inch thick; moisten ends and
press together to form bagels. Place bagels on floured
cookie sheets. Let stand covered 20 minutes.

Heat 1 gallon water to boiling in large saucepan;
reduce heat to medium. Place 3 or 4 bagels in
saucepan; simmer uncovered 7 minutes (no longer).
Drain on towel. Repeat with remaining bagels.

Heat oven to 375 degrees F. Bake bagels on ungreased
cookie sheets until golden, 30 to 35 minutes. Cool on
wire rack.

Makes 18 bagels.

Note: To top the bagels with poppy or sesame seeds,
remove them from the oven after 10 minutes of baking.
Brush them with 1 egg white beaten with 1 tablespoon
water, sprinkle with seeds. Continue baking until
golden.

From: “Bagels! Bagels! and more Bagels!” by Nao Hauser
and Sue Spitler, c. Lender’s Bagel Bakery, Inc.,
Bantam Books, 1982.

Shared by June Hoffman, 6/93

– – – – – – – – – – – – – – – – – –

WINTER SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Spinach, fresh, washed
2 c Radicchio
4 oz Bacon, cooked, diced
1 md Red onion, chopped
8 oz Mushrooms, sliced
1/2 c Toasted pine nuts
—–CREAMY DILL/GARLIC DRESSING—–
2 Garlic cloves, fine chop
1/4 c Buttermilk
3/4 c Light sour cream
2 tb Lemon juice
2 tb Fresh dill, chopped
pn Sugar
Salt
Pepper, fresh ground

The salad tastes fresh and summery although it is made with winter greens.
To
toast pine nuts, place on a cookie sheet and bake at 375F (!()C) for 5
minutes. The dressing is low calorie and it will keep for a week.
1. Strip spinach from its ribs and tear into bite sized pieces. Place in
large salad bowl. Tear radicchio into bite sized pieces and add to spinach.
3. To make dressing, whisk together all ingredients in a bowl. Taste for
seasoning adding more lemon juice and dill to taste. Use about 3/4
cup (175ml)
dressing for salad and reserve the remainder to use as a dip or to dress
another salad.

– – – – – – – – – – – – – – – – – –

Chicken and Sausage Gumbo

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup all-purpose flour
1/2 pound smoked sausage — sliced
3/4 pound chicken breasts — cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic — minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green
pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag
e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours
or on High 3 to 4 hours. serve over rice and garnish with the green onions.
Serves 8 to 10

– – – – – – – – – – – – – – – – – –

Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

– – – – – – – – – – – – – – – – – –

NOTES : MC formatting and posted by bobbi744@sojourn.com

Title: OATMEAL PIE
Categories: Pies
Yield: 6 servings

1 Pie shell, 9“; unbaked
1/4 c Butter or margarine
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
1 c Dark corn syrup
3 Eggs
1 c Rolled oats, quick-cooking

Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in
syrup. Add eggs, one at a time, stirring after each addition until
blended. Stir in rolled oats. Pour into the pie shell and bake in a
moderate oven (350 F) about 1 hour, or until knife inserted in center of
pie comes out clean.

NOTE: During baking, the oatmeal forms a chewy, ”nutty" crust on
top. Pie is rich, delicately spiced.

MMMMM

Title: TEXAS CHILI CON CARNE
Categories: Chili, Wp
Servings: 4

6 Pequin chilies (small but
Very hot chilies!)
6 Ancho chilies (large dried
Chilies)
2 lb Stewing beef, cut up
Into 1/2″ cubes
1 tb Olive oil
2 Bay leaves
1 tb Cumin, ground
2 Cloves garlic, peeled
2 ts Oregano, preferably Mexican
2 tb Paprika
1 ts Sugar
Coarse salt
Fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.

MMMMM

Title: SCOTS SHORTBREAD
Categories: Cookies
Yield: 1 Pan

1 1/2 c Flour
1 1/2 c Confectioner’s Sugar
1 c Butter

Sift flour and confectioner’s sugar, then cut in butter until the mixture
is crumbly. Knead for 10 minutes.

Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased
cookie sheet. Cut into 2-inch diamonds or squares.

Bake at 300 F, 45 minutes or until golden.

Recut the cookies at the marks and separate carefully while still warm.

Lynn Sacerdote

MM by Dave Sacerdote

Dave’s notes: This was a great favorite of my grandfather, Albert Stewart.
Rather than greasing a cookie sheet, though, I prefer to make these on a
cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97

—–

Title: Raspberry Marshmallow Bread
Categories: Breadmaker
Yield: 1 Loaf

-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 ts Salt
1/8 ts Baking soda
1/2 c Miniature marshmallows
1/4 c Egg Beaters
2 tb Canola oil
2/3 c Water; + ->
1/2 c Raspberry liquid, heated
10 oz Red raspberries;frozen in
-heavy syrup, defrost and
-drain and reserve before
-using berries

Place the first 9 ingredients into the pan in the order listed, set
darkness control at 11 o’clock. Selectwhite bread and push “Start.”
Add the reserved, well-drained raspberries (2/3cup) when the
breadmaker “beeps,” 88 minutes into the cycle. (33 minutes with Dak
Turbo II) Shared by Barb Day Delightful with fruit salad, or for a
cholesterol-free fiber-flled breakfastreat, spread toasted slices
with Kaplan’s Better than Butter.

MMMMM

Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese, Main dish
Yield: 6 servings

MMMMM————————INGREDIENTS:—————————–
3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk;
1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese;
1 c Zucchini; small, sliced 1 tb Parmesan cheese;
1 c Mushrooms; fresh, sliced 1/2 ts Imitation butter flavoring;
1 c Carrot; sliced 1/4 ts Salt;
1 Clove garlic; small, crushed 1/2 ts Italian seasoning;
3/4 ts Reduced calorie margarine, 1/8 ts Coarsely ground pepper;
-melted

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges….
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience “Bert” that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: Basic White Bread – Pan-1
Categories: Breadmaker, Breads
Yield: 1 servings

2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 ts Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

(Of course, follow the directions for your own bread machine for the
order of adding ingredients. Some machines require all the dry
ingredients on the bottom and you add the wet ingredients on top.)

From Don Fifield

—–