Title: Nutty Plum Crumble
Categories: Desserts, Fruits, Vegetarian, Vegan
Yield: 1 serving

1/4 c Whole wheat flour
3/16 c Rolled oats
Raw cane sugar to taste
1 tb Vegan margarine
1 tb Peanut butter
6 oz Plums
1 tb Water

Put the flour, oats and sugar in a bowl. Rub in the margarine and
peanut butter finely. Slice the plums. Put them in a baking dish
with the water. Cover with the crumble mixture. Bake at 375 F (180
C)/Gas Mark 5 for about half an hour until lightly browned on top.

Source: The Single Vegan – by Leah Leneman Typed for you by Karen
Mintzias

MMMMM

Title: IMPERIAL SESAME FISH
Categories: Chinese, Seafood
Yield: 6 servings

2 ts Toasted sesame seeds
1/4 c Soy sauce
2 ts Distilled white vinegar
2 ts Minced fresh ginger root
1/2 ts Sugar
1/2 c Water
1 1/2 lb Fresh or thawed fish
-fillets,
1/2 To 3/4″ thick
2 ts Cornstarch
1 Green onion and top, chopped

Measure sesame seed into blender container; cover and
process about 10 seconds, or until finely ground. ADd
soy sauce, vinegar, ginger and sugar; cover and
process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container;
combine with water in small saucepan and set aside.
Generously brush both sides of fish with remaining
sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend
cornstarch with mixture in saucepan. Bring to boil;
cook and stir until sauce thickens. Stir in green
onion. Just before serving, spoon sauce over cooked
fish. Serve with assorted vegetables.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Title: GRANNY SMITH APPLE SORBET
Categories: Desserts
Yield: 6 servings

6 Granny Smith apples, peeled
-and cored
2/3 c Lemon juice, lime juice or a
-combination of both
1/3 c Sugar
1/3 c Calvados or applejack

Slice 5 of the apples and puree in a food blender or
food processor. Chop the sixth apple finely. Combine
all ingredients and whisk together until sugar is
dissolved. Pour into 1 1/2 quart (or larger) electric
or hand-operated ice cream makers. Process until firm
following manufacturer’s instructions. Serve
immediately or freeze for later use.

From the cookbook “Apples” by Robert Berkley

AR/93

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PEG JENNING’S WHISKEY-FLAVORED CRAB SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EPICUREAN DELIGHT: BEARD—–
—–SOUP—–
1 lb Crab meat
1/2 c Milk
2 tb Butter
—–CREAM SAUCE—–
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another’s mistakes. When his friend
Mrs. Jennings added a splash of Scotch instead of using sherry in the crab
soup she made for him, Beard didn’t object to the flavor but did add her
recipe to his lifetime collection.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

– – – – – – – – – – – – – – – – – –

RIEWE SCHALES (TURNIP CASSEROLE) (AMISH)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Turnip, grated
1 1/2 c Potato, grated
3/4 c Milk
1/2 c Low fat yogurt
1/2 c Whole grain bread crumbs
1/4 c Sunflower, olive, or
Safflower oil
2 md Onions, chopped
1 T Dried parsely
1/2 t Ground black pepper

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– – – – – – – – – – – – – – – – – –

CARRIBEAN GINGER PEPPER SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Jalapenos; seeded — minced
1 teaspoon Cayenne pepper
1/4 teaspoon Salt
2 tablespoons Cornstarch
1/4 cup Granulated sugar
1/4 cup Lime juice — fresh preferred
1/4 cup Unsweetened pineapple juice
1 cup Water
Soy sauce
2 tablespoons Fresh ginger;peeled — shredded
1/2 cup Pineapple chunks
2 tablespoons Chardonnay or dry white wine
1 tablespoon Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple
juice until smooth. Premix and gradually stir in the water, soy sauce, ginger,
Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the
sauce is thick and transparent. Finish the sauce by stirring in the pineapple
chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting
with lemon and butter. Then serve on a bed of rice, topped with a liberal
portion of warm sauce. Chile Pepper Magazine

– – – – – – – – – – – – – – – – – –

Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Popcorn–Cock-Trail Mix
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
4 T Butter
1 1/2 c Dark raisins

Pop popcorn. Melt butter. Drizzle butter over unseasoned popcorn
and toss until well blended. Add the raisins and toss until well
blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

MMMMM

Title: HAMBURGER PATTIES
Categories: Main dish, Meats
Yield: 4 servings

1 lb Lean Hamburger
1 ea Small Onion, Chopped
1 ea Slice Bread, Cubed
2 tb Catsup
1/2 ts Salt
1 1/2 ts Prepared Mustard
1 ts Worcestershire Sauce
1 ts Prepared Horseradish

Mix all ingredients. Shape into 4 patties, about 3
1/2 inches in diameter. Place in square baking dish 8
x 8 x 2-inches. If desired, brush each patty with
additonal catsup. Cover loosely and microwave on high
(100%) 5 minutes; turn dish one-quarter turn.
Microwave until done, 2 to 3 minutes.

—–

Title: Emeril’s Southwest Seasoning (Southwest Spice
Categories: Seasoning, Emeril
Yield: 1 /2 cup

2 tb Chili powder
2 ts Ground cumin
2 tb Paprika
1 tb Dried oregano
1 tb Ground coriander
1 ts Cayenner pepper
1 tb Garlic powder
1 ts Crsuhed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

Source: Essence of Emeril, TVFN
Formatted by Lisa Crawford, 4/27/96

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