Witch’s Brew

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pints purple grape juice
1 1/2 pints club soda
grapes
apples

Mix the grape juice and soda in a pitcher. Halve the grapes
and take out the seeds. Cut the apple into small chunks. Float the fruit in
the
brew just before serving; by magic, the grapes and apples will look just like
eyes and teeth. Make a swizzle broomstick from a straw and black paper cut into
a fringe.

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Creamy Tomato Bisque With Lump Crabmeat Basil

Recipe By : Sargento, May 1998
Serving Size : 8 Preparation Time :0:30
Categories : Soups Fish-Shells
Brandnames

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large fresh ripe tomatoes
cut into 1+1/2-cups chopped
1/3 cup extra virgin olive oil
1 small onion
cut into 1/3-cup chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
OR double strength chicken broth
3/4 cup fresh basil — loosely packed
cut into thin strips — divided
4 cups tomato sauce
2 cups tomato juice
1 cup half and half
OR whipping cream
1 tablespoon sugar
1/2 teaspoon salt — or to taste
white pepper — to taste
8 ounces lump crabmeat — fresh or canned

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5
minutes or until transparent. Add flour, whisk over low heat 3 to 5
minutes. Do not brown.

Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10
minutes. With large spoon, skim froth from top as it forms. Whisk in cream;
heat to a simmer. Skim again, if necessary. Add sugar and season with salt
and white pepper. Ladle into warm cups or bowls and garnish with remaining
basil and fresh crabmeat, if desired.

[makes 8 cups; 8 servings]

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Notes: Title in full: Creamy Tomato Bisque with Lump Crabmeat Chiffonade
of Fresh Basil VARIATION: omit the crab.

kitpath 9/1/98
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Title: Cinnamon Crisps
Categories: Cookies
Yield: 24 servings

1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour
8 tb Unsalted butter; softened 1 ts Baking powder
1/3 c Sugar 1 ts Ground cinnamon
1 tb Sugar 1/8 ts Salt
1 ea Large egg yolk 24 ea Walnut halves
1/2 ts Vanilla

Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
using a hand-held electric mixer set at high speed, beat the butter until
creamy, about 1 minute. Add the sugar and continue beating until the
mixture is light in color and texture, about 2 additional minutes. Beat in
the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt
onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients
into the creamed mixture to form a stiff dough. Scrape the dough onto
another piece of waxed paper and form into a thick log about 8 inches long.
Wrap the log in the waxed paper and refrigerate until chilled and firm,
about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices,
each about 5/6 inch thick. Arrange the slices about 2 inches apart on the
prepared baking sheets. Flatten the slices slightly with a fork, and top
each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let
cool on the baking sheets for 2 minutes, then transfer to wire cake racks
to cool completely. The cookies will keep, stored in an airtight container
at room temperature, for 3 days. Makes 24 cookies. Source: “An Edible
Christmas” (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C

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Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

Title: Chinese Mustard
Categories: Appetizers, Sauces
Yield: 6 servings

1/4 c Boiling water 1/2 ts Salt
1/4 c Dry English mustard 2 ts Salad oil

Stir boiling water into dry English mustard. Add salt and salad oil.
For yellower color, add a little turmeric.

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Title: NO-BAKE STRAWBERRY PIE
Categories: Bakery, Desserts, Fruits
Yield: 8 servings

—————————-NUTTY DATE PIE CRUST—————————-
1/2 c Walnuts
1/2 c Almonds
1 3/4 c Dates, pitted

———————————-FILLING———————————-
5 c Strawberries, sliced
1 tb Maple syrup

CRUST: Grind nuts finely in a food processor set aside. Place the
dates in a food processor or blender grind to form a paste. With
the motor still running, add the ground nuts blend until the
mixture forms a ball. Press this mixture evenly on the bottom of a
lightly oiled 8″ pie pan. Refrigerate until ready to fill.
FILLING: Toss the strawberries with the maple syrup. Spoon into the
pie crust. Cover with waxed paper refrigerate for 1 hour before
serving.

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STUFFING FOR FLOUNDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms (chopped)
6 Scallions
1/4 c Butter melted
1 c Soft bread crumbs
1 t Salt
1/8 ts Pepper
1 tb Ketchup
1 tb Lemon juice
1 c Flaked crabmeat

Chop all ingredients. Saute mushrooms and onions 5
minutes in butter. Stir in bread crumbs and
crabmeat.Cook 2 minutes. Add salt, pepper, lemon
juice, and ketchup. Pour in cream 1/2 and 1/2. Put
in flounder. Bake 425 for 10-15 minutes/ Pat of
butter on top and serve with mornaise sauce.

– – – – – – – – – – – – – – – – – –

Title: DATE GINGER FANS
Categories: Cookies
Yield: 16 servings

1/4 c Unsalted butter
2 T Light corn syrup
4 oz Semisweet chocolate; chopped
6 oz Graham crackers; crushed
1/2 c Pitted dates; chopped
1/3 c Preserved stem ginger;chop’d

———————————TO FINISH———————————
Powdered sugar; sifted

Melt butter, corn syrup and chocolate in a large bowl placed over a pan of
gently simmering water, stirring frequently until well blended. Add
graham crackers, dates and ginger to chocolate mixture. Mix thoroughly.
Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing
with the back of a spoon. Refrigerate 1 to 2 hour or until firm.
Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped
pieces. Using a spatula, carefully loosen cookies from base of pan,
sprinkle with powdered sugar, then arrange neatly on a serving plate.
Keep refrigerated, or in a cool place, until serving. Can be stored in an
airtight container in a cool place for 2 to 3 days. Source: “The Book of
Cookies” by Pat Alburey, HP Books.

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1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

Cooking Time: ~5min.
Prep Time: ~15min., plus overnight chilling
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins
completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall
container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8
hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from
straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4
straws at a time. Starting at the empty ends, push worms from straws with
rolling pin, or use your fingers; lay worms on waxed paper-lined baking
sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temp. up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g.
protein; 0.8 g fat (0.5 g sat.); 2 g carbo.; 6.8 mg sodium; 3 mg chol.

Title: SUMMER BASIL SALAD
Categories: Digest, Side dish
Yield: 6 servings

———————————-DRESSING———————————-
1/2 c Sweet rice vinegar
3 ts Sugar (or sugar substitute)
2 ts Dijon mustard
1 1/2 ts Salt (optional)
2 Cloves minced garlic
1 1/2 ts Olive oil
Pepper to taste

——————————-SALAD FIXIN’S——————————-
1/2 c Chopped green onions
1/2 c Chopped green, yellow or red
Sweet peppers
1/2 c Lightly steamed and cooled
Green beans or asparagus
1/2 c Chopped carrot
1/2 c Chopped zuchini
3/4 c Golden raisins (do not
Substitute
1/2 c Or more finely chopped fresh
Basil
1/2 c Chopped fresh parsley

Carbs:Use any of the following, depending on how “McDougall-correct” (I’ve
been learning a lot from you Barbara Z!) you want to be.

16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry
brown rice, cooked (don’t know how much it makes cooked) combined with: 1
cup dry couscous (soak for 20 minutes in 1 1/3 cups boiling water) -or,
combine with any other grains such as quinoa, barley, or whatever you like
~I think this would also be delicious and nutritious if beans (white,
garbanzos, black) were added to the pasta or grains-use your imagination
and let me know how it goes!

From: mingram@madam.west.sun.com (Judy Mingram – SunSelect) Fatfree
Digest [Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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