Title: UPSIDE DOWN BREAD PUDDING
Categories: Desserts, Bread, Puddings
Yield: 6 servings

1/3 c Sugar
8 sl White bread
2 c Milk
1/8 ts Salt
1/2 c Sugar
1 tb Butter; melted
1 ts Vanilla
2 Eggs; well beaten
1/2 c Dried figs; chopped
1/2 c Slivered almonds

In small skillet over low heat, melt 1/3 cup sugar until it forms
carmel-like syrup, stirring constantly. Pour into greased loaf pan, tipping
slightly to coat sides. Break bread into mixing bow. Pour milk over; add
salt, 1/2 cup sugar, butter, vanilla and eggs. Blend until well mixed. Stir
in California dried figs. Spoon into loaf pan that has been coated with
caramelized sugar. Sprinkle with almonds. Bake at 350 degrees F. for 45
minutes. Turn upside down on platter immediately. Serve hot or cold, plain
or with custard sauce. Makes 6 servings. (maw)

—–

CHERRY RUM SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
1 t Lemon Juice
2 ts Rum Extract
2 c Fresh Dark Sweet Cherries
3 Drops Red Food Coloring

This is a good sauce for Ice Cream and other cold desserts.

Yield: About 1 Quart

Combine the sugar and cornstarch. Add to the cold water and heat to
thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the
lemon juice, rum extract and food coloring.

NOTE: This should be made 2-3 hours before serving.

From A Flyer From The National Red Cherry Institute

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Chocolate Mousse

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
2/3 cup chocolate wafer cookies — crumbs
1/3 cup grahm cracker crumbs
1/4 cup unsalted butter — melted
—–Bottom Layer—–
4 ounces semisweet chocolate — finely chopped
2 ounces unsweetened chocolate — finely chopped
6 egg yolks
3/4 cup sugar
1/2 cup Frangelico Liqueur
1 1/4 cups whipping cream — chilled
—–Top Layer—–
2 cups whipping cream
10 ounces white chocolate — finely chopped
3 tablespoons Frangelico Liqueur
—–Decoration—–
2 ounces semisweet chocolate
1 tablespoon butter

—–Crust
Mix first three ingredients and press into bottom of a 9-1/2 inch spring-form
pan. Bake at 350 degrees for 8 minutes.
—–Bottom Layer
Melt the chocolate in the top of double-boiler, cool until lukewarm. Beat the
egg yolks, adding the sugar a little at a time until pale in yellow and it
forms a ribbon. Blend in liqueur, then melted chocolate.
Beat chilled whipping cream to soft peaks. Fold in 1/3 cup of the whipped cream
and then the remaining. Pour mixture into the pan, smooth the top and freeze
until set, about 30 minutes.
—–Top Layer
Bring 3/4 cup of cream to a boil, reduce heat and cool for 2 minutes.
Finely chop white chocolate in food processor, pour hot cream thru feed tube
and blend until smooth. Transfer to a medium bowl, cool completely. Stir
liqueur into white chocolate.
Beat remaining whipping cream to soft peaks. Fold in 1/3 of the cream and then
fold in the remaining. Pour over bottom layer, smooth top and freeze until set.
cover and freeze for at least 24 hours. Run a knife around the edge, remove the
ring, smooth side and return to freezer.
—–Decoration
Melt chocolate and butter in a heavy pan, cool to lukewarm. Pipe decorations
and freeze until set, about 10 minutes.
NOTE: Can be prepared up to 2 days ahead, covered with plastic wrap and frozen.
Frozen mousse can be cut inot wedges to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 736 Calories; 58g Fat (67% calories from fat); 7g Protein; 58g
Carbohydrate; 250mg Cholesterol; 144mg Sodium

Date: Sat, 09 Apr 94 10:20:25 MDT
From: LEA TALLEY

modified from a book called Teaching Your Heart to Dance by Jeff Lehr
and George Fowler.

French Toast
————-
4 egg whites (it says you could also sub 4 ozs of firm tofu)
1/2 cup 1% soy milk (it says you could sub water or apple juice)
1/2 tsp cinnamon
1/2 tsp vanilla extract
8 pieces of whole grain bread

Lightly beat the egg whites, milk, cinnamon, and vanilla. (if you are using
tofu it says to puree tofu and liquid until smooth in a blender, then add
seasonings and extra liquid if batter is to thick; stir to blend well)

Spray pan lightly with PAM and turn to med heat. Dip bread in batter to coat
both sides. cook until golden on each side.

These were pretty good. I hadn’t though about cooking French toast until I saw
the article.

Chili a la Franey

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 pound Beef,very lean — coarse grind
1 pound Pork,very lean — coarse grind
3 Onions,large — finely chopped
1 Bell pepper (s)
2 Celery stalks — finely chopped
1 tablespoon Garlic — finely chopped
1 tablespoon Oregano,dried — pref. Mexican
2 Bay leaves
2 teaspoons Cumin — ground
3 cups Tomatoes with tomato paste
1 cup Beef broth
1 cup Water
Salt
Pepper,ground — fresh
1/2 teaspoon Chile caribe
2 tablespoons Red chile,ground — mild-hot
2 cups Kidney beans,cooked — drained

1. If possible, have the beef and pork ground together, or else mix meats
together in a bowl.~ 2.
Heat the oil in a large heavy pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 3. Add the onions, green
pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the
tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a
boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~
5. Add the beans and simmer for 10 minutes longer. Taste and adjust
seasonings.~

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Well, here is my first attempt to duplicate the Vidalia Onion Summer
Tomato Dressing we’ve been talking about. AND, in MHO, this is even
better, because it’s not so darned sweet.

Any can of tomatoes would be fine, and even better, will be some fresh
garden tomatoes this summer. This really does make a good fat free
dressing, but everyone who makes it will probably come up with a
slightly different formula. I just guessed at the spices, seasonings,
etc. and it really is fairly close. Be sure to share your successes.

Title: Rose’s Tomato/Onion Dressing
Categories: Fat-free, Dressings
Yield: about 2 1/2 cups

1 cn Tomato Wedges (14 1/2 oz.)
1 lg Sweet Onion
2 tb Herb Vinegar (Or Whatever
Vinegar you like . . . and
You may want more than 2 TB)
1/2 ts Poppy seeds
1/2 ts Celery seeds
1/2 ts Garlic salt
1 1/2 ts Basil
1 ts Cilantro
1/2 ts Dill weed
1/2 tb Sugar (More or less to taste)
1/2 ts Citric Acid (optional, for
A longer shelf life)

1. Saute Onion along with the spices in a small amount
of veggie broth, wine, or water until transparent and tender.
. 2. Put tomatoes and onion mixture in blender,
add vinegar and sugar. Blend on low speed.
3. Taste, add more vinegar, salt, and/or more sugar
to suit individual taste buds.

This makes a nice dressing for any kind of green salad.

Thanks for the prodding to get this done. It’s something I’ve been
wanting to do since selling the stuff last summer.

Title: Freddi’s Fruit Cocktail Mix
Categories: Master mix
Servings: 1

4 c Sugar 2 qt Water
1 cn Frozen Orange Juice * 1 cn Frozen Lemonade *
1 ea Watermelon, Cut Into Balls 2 ea Canateloupes,Cut into
Chunks
2 ea Crenshaw Melons, Chunked 3 lb Green Grapes
3 lb Peaches, Cut into Chunks 1 lb Blueberries, Fresh Or
Frozen

* Both cans of frozen drink should be 6 oz concentrates.
————————————————————————–
In a large saucepan bring sugar and water to a boil, stirring constantly.
Stir in frozen Orange and lemonade concentrates. In a large bowl combine
all of the fruits. Mix until well distributed. Put mixted fruit in twelve
1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup
over top. Seal and label as Freddi’s Fruit Coctail Mix. Freeze and use
within 6 to 8 months.

Makes about 12 pints of mix.

Freddi’s Fruit Coctail: Partially thaw 1 pint of FREDDI’S FRUIT COCTAIL
mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes
Makes 4 servings

—————————————————————————–

RICE/CORN PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Medium Brown Rice
1/2 c Leftover cooked cereal
-OR- AM Corn Grits
— (Yellow or White)
1/4 c AM Toasted Garbanzo Flour
-OR- other flour
1/2 ts Sea salt (optional)
1 Egg — beaten OR…
1/4 c -Water
3 tb AM Unrefined Vegetable Oil

Mix all ingredients well. Form into patties. Fry
lightly on both sides, or bake on oiled cookie sheet
for about 30 minutes at 350 F.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

HIDDEN-FROSTING CARROT ZUCCHINI CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Cream cheese, softened
2/3 c Sugar
3 Eggs
1 1/3 c Packaged biscuit mix
2 ts Pumpkin pie spice
1/2 c Carrot — shredded
1/2 c Zucchini — shredded
1/4 c Cooking oil
1 t Vanilla
Powdered sugar

Grease and lightly flour a 8 x 8 x 2″ baking pan; set
aside. For filling, in a small mixer bowl, combine
cream cheese and 1/3 cup of the sugar. Beat with
electric mixer on medium speed until fluffy. Add 1 egg
and beat mixture until smooth; set aside. In a large
mixer bowl, stir together biscuit mix, 1/3 cup sugar
and spice. Add carrot, zucchini, oil, 2 eggs and
vanilla. Beat on low speed for 30 seconds. Beat on
medium speed for 2 minutes. Pour half the batter into
prepared pan. Spoon filling atop. Spoon remaining
batter over filling. Bake in a 350 degree oven for 35
to 40 minutes or until done. Cool on wire rack. To
serve, sift powdered sugar over cake, if desired. Cut
into squares.

– – – – – – – – – – – – – – – – – –

Eggplant, Lamb And Rice Casserole

Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Eggplants
1/2 Pound Ground Lamb — lean
2 Teaspoons Olive Oil
2 Each Onions — chopped
1 Each Red Bell Pepper — seeded and chopped
2 Cloves Garlic — minced
14 1/2 Ounces Tomatoes, Canned — undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth — defatted
2 Ounces Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : serve with cucumber salad and warm bread