SWEET AND SOUR TVP® WITH PINEAPPLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Main Dish Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–COMBINE AND LET
STAND——————-
1 c TVP® chunks
1 tb Ketchup
1 1/4 c Hot water
—–REST OF INGREDIENTS—–
1 c Sliced carrots
1 Green pepper cut in 1"square
20 oz Can unsweetened pineapple
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine first three ingredients and let stand 5
minutes. Cover tightly and microwave on medium high
power for 10 minutes or add 1/2 c liquid and simmer in
a covered pan until tender but not mushy (20-30
minutes). Bring 1 cup water to a boil and add carrot
and pepper. Cover, return to a boil and cook for 2
minutes to crisp-tender. Remove from heat, drain,
reserving liquid. Return liquid to pan and add juice
from the pineapples. Bring the liquid to a boil and
add sugar and cider-vinegar. In a small bowl, combine
the cornstarch and tamari. Stir the cornstarch mixture
into the hot liquid; the sauce will thicken and come
to a boil almost at once. Add the cooked TVP®, the
carrots pepper, and pineapple to the sauce. Serve
over rice or crisp chow mein noodles. This can be made
ahead of time and reheated later. PER SERVING:
Calories: 234, Protein: 6gm, Carbohydrate: 56gm,
FAT:0gm FROM The TVP® Cookbook, Dorothy Bates ISBN#
0-913990-79-5 Typed for Meal Master by Susan Grabowski
on 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com FIDO: (1:107/928)

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: De Luxe Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

Pastry for 2-crust pie
1 c C and H Granulated Sugar
2 tb Flour
1/8 ts Salt
1/2 ts Cinnamon
4 c Diced tart apples
— (5 or 6 apples = 4 cups)
4 Canned pear halves
2 tb Rum
2 tb Butter or margarine

Line 9″ pie pan with pastry; refrigerate until used. Mix sugar,
flour, salt and cinnamon; add to apples and mix thoroughly. Set
aside. Crush pears and spread in bottom of pastry-lined pan;
sprinkle with rum. Heap apple mixture over pears; dot with butter.
Put on top crust; seal and crimp edges; cut slits for steam to
escape. Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Typed for you by Karen Mintzias

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CIMA ALLA GENOVESE I (STUFFING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Roast Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1 md Onion, halved, sliced
— vertically through the
— root end
1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
— removed, shredded into
— 1/2 inch wide ribbons
1 c Peas, fresh OR frozen
— thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **

** Cut vegetables into 1/4″ x 3″ julienne strips

For Stuffing:
ÿÿÿÿ
Heat the olive oil in a large skillet over high
heat. Add the vegetables and salt and pepper. Saute,
stirring occasionally, until the vegetables are just
softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and
pepper to taste until blended. Beat in the Parmesan
cheese until the mixture is smooth.

Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and
set. Transfer to a bowl and cool to room temperature.
Stir in prosciutto.

Set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

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Title: MRS. WADES’ COCONUT BON-BONS
Categories: Candies, Holiday
Yield: 24 servings

2 lb Confectioner’s sugar
1/2 c Butter room temp
1 cn Sweetened condensed milk
1 cn Flake coconut
4 c Pecans, chopped
12 oz Chocolate chips
3/4 Block of wax paraffin

Mix confectioner’s sugar, butter and milk, then add coconut. Combine with
chopped pecans. Make into balls and refirgerate until chilled. In a double
boiler melt chocolate and wax. Dip balls into chocolate mixture and set on
wax paper to set. Store either at room temperature or refrigerate.

—–

Chocolate Sunshine Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Layer Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — soften
1 1/2 cups Sugar
3 large Eggs
1 teaspoon Vanilla
1 3/4 cups Flour
3/4 cup Unsweetened cocoa
2 tablespoons Cornstarch
2 teaspoons Instant coffee
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Milk
—–ORANGE CREAM FILLING—–
1/2 cup Butter
1/3 cup Sour cream
1 teaspoon Vanilla
1/2 teaspoon Salt
2 teaspoons Lemon juice
6 cups Powdered sugar
3 tablespoons Grated orange peel

In large bowl, beat butter or margarine untill light and fluffy. Gradually beat
in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant
coffe, baking soda and salt beat in alternately with milk begining and ending
with flour mixture. Grease two 9″ rounds and lightly dust with cocoa; pour
batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans
on wire rack for 10 minutes.
Remove from pans; cool the rest of the way. Take a long sharp knife and cut
each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops;
cover with wrap till you serve.
FILLING: Beat together all ingredients then refridgerate till needed.

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Title: Tiramisu
Categories: Non-, Categorized
Yield: 1 servings

1 Custard Angel Food Cake
Perked Coffee (approx. 1
Cup)
1 lg Pkg. Vanilla Instant
Pudding
1 sm Container Cool Whip

Butter 9 x 1 pan. Line pan with slices of custard cake. Drizzle perked
coffee over slices of cake. Spoon half the vanilla pudding over cake.
Cover pudding with remaining slices of cake. Drizzle coffee again over
cake. Top with remaining instant pudd

Recipe By : Foodview

—–

Fortune Christmas Cookies

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 72 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe mysticandy dough

Heat oven to 375. Make Mysticandy Dough using 4 peppermint candy rolls. Color h
alf of the dough red and the other half pink. Pinch off pieces of dough about t
he size of a marble. Roll into balls. Bake on ungreased baking sheet 8 to 10 mi
n., or until bottoms are golden. Remove from sheet immediately.

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Title: WILD RICE SOUP
Categories: Rice, Soups, Vegetables
Yield: 1 servings

6 tb Unsalted Butter
1 tb Onion — minced
1/2 c Flour
3 c Chicken Broth
2 c Wild Rice — cooked
1 c Cooked Ham — minced
1/2 c Carrots — grated
1/4 c Almonds — slivered
1/2 ts Salt
1 c Half And Half
2 tb Dry Sherry
Pepper

Melt butter in saucepan, saute onions until tender. Blend in flour,
gradually add broth. Cook stirring constantly until mixture thickens
slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5
minutes. Blend in half and half and sherry; heat to serving temperature
and season with pepper.

Recipe By :

—–

Title: Noodles Kugel
Categories: Desserts, Jewish, Burrows
Servings: 1

1/2 lb Noodles; broad egg
3 Eggs
3/4 c Sugar
1 tb Lemon juice
2 tb Shortening
3/4 c Raisins; chopped seedless
1/2 c Walnuts; chopped
1/2 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 400F. Cook noodles in boiling salted water till tender
but not soft. Drain well and rinse under hot water tap. Beat eggs with
sugar and lemon juice. Mix well with noodles. Melt shortening and coat
baking dish with it and pour into dish. Turn half of mixture into dish,
cover with raisins and walnuts, then add rest of mixture and top with
crumbs. Bake 45 minutes at 400F.
Source: Marion Burrows-De Gustibus
posted by Anne MacLellan

—–

Catsup Spices A~

Recipe By : Sukh Dyal, 1942 Chemical Publ. Co., Inc. Brooklyn, N. Y.
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds white pepper — powdered
1/2 pound cayenne pepper — powdered
1/4 pound nutmeg — powdered
1/4 pound cloves — powdered
1/4 pound cinnamon — powdered
1/2 pound coriander — powdered
1/2 pound thyme — powdered
1/4 pound bay leaves — powdered

Mix.

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