ENGLISH ORANGE TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pillsbury Date or Cranberry
-Quick Bread Mix
—–TRIFLE MIXTURE—–
1/4 To 1/2 cup orange-flavored
-liqueur or orange juice
1 pk (3.5 oz) vanilla pudding
-pie filling (Not instant)
2 c Milk
1 tb Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups)
-orange marmalade or peach
-preserves
—–FROSTING—–
1 c Whipping cream
1 tb Powdered sugar

1. Heat oven to 350F. Grease and flour bottom only of
8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread
mix according to direc- tions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow
baking dish, and drizzle with orange liqueur or orange
juice. Cover; let stand for about 2 hours. Meanwhile,
in a medium saucepan, combing the pud- ding, milk and
orange peel. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, remove from heat.
Cover surface with plastic wrap, and cool 1 hour. Fold
whipped cream into cooled pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread
1 cup of the pudding mixture in the bottom of the
bowl. Add 1/3 of the bread squares; spread with 1/3 of
the marmalade mixture and 1 cup of the pudding
mixture. Starting with the bread squares, repeat
layers 2 more times. Cover with plastic wrap and
refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small
bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar. Beat until stiff peaks form.
Frost trifle. Garnish as desired. Refrigerate.

(Typist’s note: To reduce the calories, you could use
low calorie instant pudding, low calorie nonfat
nondairy whipped topping, low calorie marmalade, and
use orange juice and not liqueur.)

Source: Better Homes and Gardens Magazine, Nov/Dec
1993 Typed for you by: Linda Fields, Cyberealm BBS,
Watertown NY 1993 315-785-8098 or 786-1120

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Title: MOCHA MOOSE CAKE BY WILLIAM BLAYLOCK
Categories: Desserts
Yield: 16 pieces

1 qt REAL dairy cream
1 pk Yogurt starter
1 oz DARK UNSWETENED chocolate
1/4 c UNDUTCHED coco
1 pk Unflavored knox geletain
2 c Brown sugar
2 ea Pie crust (chocolate pref)

heat cream to 180 degrees and hold for 5 mins. add chocolate, coco
and geletain. cool to 110 degrees. add yogurt starter, and stir well
(but not enough to solidify the cream). culture for 8 hours at 70 to
100 degrees. chill for 8 hours. if you are in a hurry or lazy (like
I usually am) reheat to about 80 degrees and add the brown sugar.
whip to stiff peaks and pour into two pie crusts. freeze for at
least 1 hour before serving.

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PUMPKIN SPICE CAKE IN JARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Seedless raisins
1 cup Walnuts
2 cups All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 large Eggs
2 cups Granulated sugar
1 cup Salad oil — (use fresh oil only)
16 ounces Cn pumpkin (not pie filling)

Preheat oven to 325-degrees.

Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids
and rings by boiling them for 15 minutes. Remove the jars and allow them to
air-dry on your countertop; leave the lids and rings in the water until you’re
ready to use them. Once the jars are cool enough to handle, grease the insides
with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and
did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon
and
ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set
aside.

In another large bowl, beat eggs at high speed until thick and yellow (2-3
minutes). Gradually beat in the sugar until thick and light. At low speed, beat
in the oil and pumpkin; blend well. Gradually stir in the flour mixture until
well blended. Divide batter among the 8 canning jars (should be slightly less
than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn
(mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll
tip
over.

Bake in preheated 325-degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars around
in the oven while they’re baking so they bake evenly.

When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a
HOT lid, then a ring on and screw down tightly. Place jars onto your countertop
to cool completely.

Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93

– – – – – – – – – – – – – – – – – –

Title: Winter Squash with Cranberries
Categories: Vegetables, Diabetic, Low-fat/cal
Yield: 4 servings

1 1/2 c Cooked squash (12 oz frozen) 1 ds Pepper
1 Egg, beaten 1 tb Margarine, melted
1/2 c Coarsely chopped cranberries 1 ds Nutmeg
1/2 ts Salt

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.

Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.

Bake 35 to 40 min.

1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987

Shared but not tested by Elizabeth Rodier, Nov 93

(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.

MMMMM

Title: RASPBERRY VINEGAR
Categories: Penndutch, Salads
Yield: 1 servings

4 lb Raspberries
2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To
each cup of liquid add one cup of sugar. Bring to a boil and cook for
20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

Linguini with Limas and Mustard

Recipe By : Beyond Alfalfa Sprouts and Cheese
Serving Size : 6 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 plum tomatoes — seeded
1 1/2 c vegetable stock
2 c baby lima beans, frozen — thawed
3 scallion — thinly sliced
3 tbsps grainy mustard
1 lb linguini — cooked

Simmer limas, scallions and mustard in vegetable broth about 7 minutes while
pasta is cooking. Add tomatoes and remove from heat. Toss cooked pasta in
sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 421 Calories; 3g Fat (6% calories from fat); 16g Protein; 83g
Carbohydrate; 1mg Cholesterol; 458mg Sodium

Title: Apricot Bites
Categories: Cookies, Fruits
Yield: 16 servings

3/4 c Dried apricots
1 c Water
1/2 c Margarine
1/4 c Sugar
1 1/3 c All-purpose flour
1/2 ts Baking powder
1 c Packed brown sugar
2 Large eggs
1 ts Vanilla extract

Recipe by: Jo Anne Merrill
Preparation Time: 1:20
* Grease an 8-inch square baking dish with margarine.

1. Place apricots and 1 cup water into a saucepan. Bring to a boil,
reduce heat and simmer 10-15 minutes until apricots are tender. Drain and
let cool.
2. Fit steel knife blade into the work bowl of a food processor. Into
the work bowl combine margarine, granulated sugar and 1 cup flour. Process
until smooth. Spread into the bottom of the prepared baking dish. Bake 25
minutes at 350 degrees.
3. With steel knife still attached, process drained apricots until
chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown
sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds.
4. Remove crust from oven, spread apricot mixture evenly over baked
crust and return to oven for 30 minutes longer.
5. Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

—–

SEASONED SPINACH (KOREAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Korean Vegetables
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz fresh small flat-leaf
-spinach
2 tb Soy sauce
1 t Sugar
1 1/2 ts Crushed sesame seeds
1 tb Sesame oil
1 tb Minced scallion
1 t Vinegar (optional)
Salt
Red pepper threads
-(optional)

Both hot and cold vegetables are important in the Korean diet. Here
are several recipes adapted from “Traditional Korean Cooking” by Han
Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well.

Serve at once, topped with few red pepper threads, if desired.

Serves 2.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

– – – – – – – – – – – – – – – – – –

STILTON MILL-FEUILLE WITH GOLDEN RAISINS AND WARM WALNUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Raisins
1/4 c Port wine
1/4 lb Stilton cheese
1/4 c Butter — softened
1/2 c Heavy cream
1 Sheet puff pastry
– cut into twelve 2″ circles
1 tb Butter — melted
2/3 c Walnuts, finely ground
12 lg Walnuts, whole — for garnish

Place the raisins in the port wine and marinate them for 1/2 hour. Drain
the raisins and gently pat them dry with paper towels.

Place the Stilton cheese in a food processor and blend it. Add the
softened butter and blend it in. Add the heavy cream and blend it in until
the mixture is very smooth. Remove the mixture from the food processor and
place it in a bowl. Add the marinated raisins and mix them in well.

Preheat the oven to 350øF. Place the puff pastry circles on a greased
sheet pan. Prick them with a fork. Place another baking sheet on top of
the pastry. Bake them for 8 to 10 minutes, or until they are golden brown.

On each of 4 small plates place 1 circle of the puff pastry. In this
order, place 3 tablespoons of the cheese mixture, one pastry round, 3
tablespoons of the cheese mixture, and one pastry round. Brush the top
with the melted butter. Evenly sprinkle on the ground walnuts.

Place the stacked pastry in the refrigerator for 10 minutes so that they
chill.

Heat the remaining whole walnuts in the oven for 1 minute and place them
around the mille-feuilles.

– – – – – – – – – – – – – – – – – –

Title: NORTH-SOUTH ONION PANCAKES
Categories: Oriental, Breads
Yield: 8 servings

3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water
-or more if dough
-feels too dry
3 tb Shortening
Vegetable oil for pan frying

————————–FILLING————————–
3 oz Boneless breast of chicken
– skinned, diced
1/2 ts Cornstarch
1/4 ts Cooking sherry
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
3 oz Chinese barbecued pork
– diced
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt

MEASURE FLOUR into a large mixing bowl; add boiling
water, stirring quickly with chopsticks or fork, then
add cold water and mix well. Work dough until smooth
and supple. Roll dough into shape of a ball. Cover
well with plastic wrap or damp cloth; set aside to
rest for 1 hour at room temperature. Place the chicken
in a small bowl; add cornstarch, cooking sherry and
pinch of salt. Set aside and refrigerate and let
marinate until ready to use. Stir-fry Chinese sausage
and dried shrimp in hot vegetable oil in a small
frying pan over high heat for 1 minute. Add chicken
with its marinade and stir-fry for another 2 minutes.
Quickly stir in barbecued pork and 3/4 cup of the
minced onions. (Set aside remaining onions for pancake
wrappers.) Immediately season with the oyster sauce,
soy sauce, sugar and salt, and mix well. Turn off
heat; divide into 16 portions and set aside. Knead
dough until smooth and divide equally into 16 pieces;
cover with plastic wrap. Work 1 piece of dough at a
time, keeping the rest covered in plastic wrap. Take a
piece of dough and rub both sides with a bit of
shortening, then roll out with a rolling pin to 6
inches in diameter. Again rub shortening (about 1
teaspoon) onto 1 side of the dough; sprinkle evenly
with about 1 teaspoon minced scallions and a pinch of
salt. Curl up the dough from 1 end into a long, narrow
cylinder; then curl up again lengthwise into a
snail-like cylinder. Place the dough on its broad side
and roll out again with a rolling pin into a piece
about 4 inches in diameter. Place one portion of
filling in center of dough and seal well on top by
pinching the dough like a dumpling. Flatten into a
2-inch-diameter onion pancake. Set aside. Repeat until
all the dough is prepared. Pan fry the onion pancakes
in a thin layer of hot vegetable oil over medium heat,
about 2 minutes on each side or until golden brown.
Pat the onion pancakes gently with a paper towel to
remove excess oil before serving. Makes 16 Pancakes,
or 8 Servings

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