Title: Hot Roll Bagels – Pillsbury Summer Fun Cook Book
Categories: Breads
Servings: 12

1 pk Pillsbury Hot Roll Mix
1 c Hot tap water
1 Egg
2 tb Margarine/butter softened
1 Beaten egg
1 tb Poppy/sesame seeds (or 2T)

In large bowl, combine yeast from foil pack with flour mixture. Stir in
1
cup hot tap water, 1 egg, and margarine until dough pulls cleanly away
from
sides of bowl. Turn dough out on lightly floured surface. With greased
or
floured hands, form dough into ball. Knead dough for 10 minutes until
smooth. Cover with inverted bowl; let rest 5 minutes.

Divide dough into 12 balls. With greased hands shape each into rope 8
in.
long by 1 in. in diameter. Dip one end in water and pinch two ends
together firmly. Place rings on floured board and shape circles.
Cover;
rise 5 minutes.

Heat over 375F. Generously grease or line cookie sheets with parchment
paper. In dutch over or large saucepan bring 2 qts. water to boil.
Reduce
heat to simmer. With slotted spoon, drop bagels in one at a time. Cook
5
seconds on each side. Remove with slotted spoon and put on cookie
sheets.
Brush bagels with beaten egg; sprinkle seeds. Bake 375F for 22-28
minutes
or until golden brown. Immediately remove from cookie sheet. 12
bagels.

For chewier bagels, after 5 min rise, place on ungreased cookie sheet
and
broil 5-6 inches from heat 3-4 minutes or until light golden brown.
Remove
from oven and continue as above – drop in water, etc. Reduce baking
time
to 18-22 minutes.

1 bagel: 170 cal; 5g protein; 28 g carbo; 4g fat; 290mg sodium; 70mg
potassium.

MMMMM

MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

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Title: Dry Poultry Seasoning
Categories: Rubs
Yield: 1 servings

6 ts Salt
2 ts MSG, Monosodium glutamate
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika

Combine all ingredients and mix well. Rub into poultry and
refrigerate overnight before cooking.

Source: The Passion of Barbeque, KCBS
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INDIAN APPLE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a
saucepan. Add salt, sugar, vinegar and spices and mix
well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue
cooking 7-8 minutes longer or until mixture is of a
thick consistency with very little free liquid,
stirring frequently. Meanwhile, wash 3 pint jars in
hot soapy water; rinse. Keep hot until needed. Prepare
lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4″ headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining
jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks
before serving. Garnish with an Italian parsley sprig,
if desired, and serve as an accompaniment to curries
or with crusty bread and cheese.

– – – – – – – – – – – – – – – – – –

Provencal Beef Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :18:00
Categories : Main Course Soups Stews
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef chuck
1 1/3 cups white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cloves garlic — peeled and crushed w
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cups dry red wine
2 tablespoons minced parsley — for garnish
buttered noodles — for accompaniment

1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover
and cook until meat is meltingly tender (about 3 hours). For best
flavor, allow stew to cool to room temperature, then refrigerate,
covered, overnight. Reheat gently to serve. Ladle stew into warm soup
bowls, over buttered noodles, if desired, and garnish each serving
with parsley.

– – – – – – – – – – – – – – – – – –

NOTES : Garlic, thyme, and orange peel mark this as the Provencal
version of beef stew. Buttered noodles are the traditional
accompaniment. Note that the meat needs to marinate at least 12 hours.
The stew may be made up to 2 days in advance and refrigerated.
Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0

Title: Prune Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Butter
1 c Sugar
2 Eggs, beaten
2/3 c Chopped prunes (stewed and
Pitted)
2/3 c Sour milk
1 1/3 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Blend butter with sugar, add eggs and prunes. Stir in
sour milk alternately with sifted dry ingredients.
Bake in greased layer cake pan at 375F for 25 – 30
minutes. Ice with creamy icing. Source: Heritage
Recipes ch.

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Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

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Buffalo Chili

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sunflower Oil
6 pounds Ground Buffalo Meat
1/2 cup Flour
3 cups Water
1/4 cup Minced Garlic
3/4 cup Green Bell Pepper
3/4 cup Red Bell Pepper
1/2 cup Green Chili Peppers
3/4 cup Jalapeno Peppers
5 cups Tomato Sauce
3 Diced Onions
1/2 cup Beef Broth
1/2 cup Paprika
1/2 cup Chili Powder
6 tablespoons Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
4 teaspoons Salt
2 tablespoons Oregano
2 teaspoons Dried Chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.

– – – – – – – – – – – – – – – – – –

Title: Almond Sugar Cookies
Categories: Diabetic, Cooky/bars, Snacks
Yield: 32 cookies

5 tb Margarine (75 g)
1 1/2 tb Fructose** (22.5 ml)
1 tb Egg white (15 ml)
1/4 ts Almond, vanilla, or lemon
-extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
-saccharin or 8 pkts.
-aspartame or 4 packets
-acesulfame-K for the
-fructose. It will not
-change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,
fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol ~ 0
mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch
and 1 fat.

—–

Title: VEGETABLE LO MEIN
Categories: Vegetables, Oriental
Yield: 4 servings

3/4 lb Fresh noodles
6 Chinese mushrooms
– soaked in warm water
– and shredded
3 lg Celery stalks
– shredded to about
– 3-in lengths
2 Bamboo shoots
– sliced and shredded
1 c Bean sprouts
2 tb Oil
1/2 ts Salt
1 c Broth and mushroom water
1/2 ts Sugar

BOIL NOODLES IN SALTED WATER until just done, about 4
minutes. Drain well and rinse in cold water. Mix in a
little oil to prevent sticking. Stir-fry mushrooms,
celery, bamboo shoots and bean sprouts in oil. Add
salt and broth, oyster sauce and sugar. Push
vegetables up side of the wok and add noodles, stir to
warm, then mix in vegetables. Add a teaspoon of
cornstarch mixed with a teaspoon of water if a thicker
sauce is desired.

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