Title: Cold Papaya Soup
Categories: Soups, Caribbean, Appetizers, Fruits
Yield: 4 servings

1 ea Ripe papaya, about 6″ long
Sugar, to taste
Fresh lime juice, to taste

Peel the papaya cut in half. Spoon out the seeds keep them in a
small container in the refrigerator.

Cut the papaya into chunks reduce to a liquid puree in the food
processor. Add the sugar lime juice. If the puree is too thick,
stir in a little water, but be very careful that you do not add too
much water or you will lose the consistency.

Serve in fruit cups with a dab of the reserved seeds in the centre of
each serving.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Four Vinegar Cole Slaw

Recipe By : Liz Linton Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage — chopped fine
1/2 large yellow onion — chopped fine
1 cup celery — chopped fine
2 tablespoons sugar
3 tablespoons basil vinegar
3 tablespoons balsamic vinegar
3 tablespoons malt vinegar
3 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 tablespoon worcestershire sauce
1 tablespoon soy sauce, superior grade
1/2 tablespoon nuoc mam
2 tablespoons brown mustard seeds — crushed
black pepper
crushed dried tabasco peppers
OR
finely chopped jalapenos, to taste

Chop cabbage fine and soak in water and ice in the refrigerator for
one hour. Drain. Place a small cloth towel in the bottom of a bowl.
Line the bowl with paper towels and put the cabbage in. Chill for
another one to two hours, meanwhile mixing all the remaining
ingredients together. Bring out the cabbage, remove the towels, and
combine cabbage thoroughly with other ingredients. Let warm to room
temperature, and serve.

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Serving Ideas : barbeque, brunswick stew

Title: GILLYFLOWER SORBET
Categories: Desserts, Ice cream, Flowers
Yield: 6 servings

1 1/4 c Water
4 tb Sugar; more if desired
1/2 c Gillyflowers (clove pink)
-(Dianthus Caryophyllus)
Lemon verbena (optional)
– finely chopped
1 Lemon; juice only
1 Egg white
– beaten to frothy peaks

Make a simple syrup with the water and sugar. Bring
to a boil and cook over low heat till sugar is
dissolved. Add gillyflowers (and lemon verbena, if
using) and remove from heat. Put a lid on the pot and
leave it on until mixture is cool. When cool, pour
into an ice cube tray without dividers and place in
the freezer. After ice crystals have formed, transfer
sorbet mixture from tray into mixing bowl, add lemon
juice (to taste) and egg white and whip. Put back
into tray, freeze again, and whip again just prior to
serving. Garnish each serving with one perfect
flower, preferably a gillyflower.

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Title: POACHED PEARS IN CINNAMON-GINGER SAUCE
Categories: Desserts, Diabetic
Yield: 6 servings

Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 c Water
1 1/2 c Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices fresh
-ginger **
1 tb Minced candied ginger ***

*slightly underripe, peeled, halved and cored **
smashed with flat sided knife or cleaver *** available
at Asian markets, gourmet stores and some supermarkets

Rub pear halves with cut lemon to prevent browning and
set aside. Combine water, sugar, cinnamon and ginger
in large non aluminum pan. Heat until boiling. Reduce
heat and simmer, uncovered, 30 for minutes.

Add pears and heat until liquid almost boils. Reduce
heat until liquid is just under a boil and poach pears
until just tender, 12 to 15 minutes. (Knife will
pierce center easily.) Remove pears with slotted spoon
and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.

Remove ginger and cinnamon from poaching liquid and
reheat liquid until boiling. Cook until liquid is
reduced to thick syrup, about 25 minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with
scoops of vanilla or ginger ice cream.

Per serving: 280 calories (1 percent from protein, 98
percent from carbohydrate, 2 percent from fat), 1 gram
protein, 74 grams carbohydrate, 1 gram fat, 0
cholesterol, 8 milligrams sodium.

Exchanges: 11/2 fruit, 1/2 bread.

From the Oregonian’s FOODday, 1/19/93.

Posted by Stephen Ceideburg

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Title: Plum and Fig Pudding
Categories: Desserts, Holiday
Yield: 6 servings

20 California dried figs
1 pk Waffle-cream type cookies
— crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
— cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine

Cover the figs with hot water and let stand for 10 minutes. Drain. With
scissors, snip off stems, then cut into small bits. Cut raisins into
thirds. Combine all ingredients and place in buttered casserole. Dot top
of pudding with remaining butter. Place casserole in pan of hot water.
Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
“set”. Serve warm with hard sauce. Serves 6-7.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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TURNIP AND LENTIL PIE

This is a recipe given to me by granny, who said it was something they ate
during the war. It sounds like economy food with a vengeance, but topped with
some sort of sauce (apple or tomato go quite well) it’s really nice !

8oz red lentils 2 egg whites
3/4 pint water12oz grated turnip (about 3 small ones)
4oz wholewheat breadcrumbs

Cook the lentils until tender, and all the water absorbed.
Preheat the oven to Gas 6, 200C, 400F
Mix all the ingredients together and spoon into a shallow casserole dish.
Season as required.
Level the top.
Bake until the top is lightly browned (30-40 mins)

serve with steamed veggies…… Delicious !

Title: PEANUT BUTTER HONEY COOKIES
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
1/2 c Peanut butter
1/2 c Honey
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 1/2 c Flour
1 1/2 ts Baking soda
1/2 ts Salt
3/4 c Raisins (optional),*

* washed and drained

Ice Box Cookies

Ice box cookies are a boon for the busy person
because they can be prepared in advance and stored in
the freezer until needed. Just slice and bake when
desired, and you have a great home made cookie.

If you like, use whole wheat flour and add 1/2 cup
ground peanuts to the dough.

In a large bowl, cream the shortening and peanut
butter, blending well. Add the honey, mixing it in
thoroughly. Gradually blend in sugar. Beat in egg and
vanilla.

Sift together the flour with baking powder, baking
soda and salt. Stir the dry ingredients into the
creamed mixture. Stir in the raisins, if using. Shape
in a roll. Wrap in waxed paper and chill thoroughly.

Preheat oven to 350ø. Cut chilled dough into thin
slices and bake on greased cookie sheets at 350ø for
10-12 minutes.

Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking
Classics, Gaithersberg Gazette, Gaithersberg, MD

Randy Shearer

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WHOLE WHEAT BAGELS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 t Salt
1 tb Butter
2 tb Molasses
2/3 c Water
1 1/2 ts Dry yeast
TOPPINGS:
3/4 tb Poppy seed (optional)
3/4 tb Sesame seeds (optional)

1. Place first 4 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
portions. Roll each portion on a lightly floured surface into a log,
approximately 3/4 inch thick and 8 inches long, using the palm of
your hand. 4. Seal the ends together tightly to make a ring with a 1
1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
minutes until golden brown, turning them over after half the baking
time.

– – – – – – – – – – – – – – – – – –

Title: SUNDAE PIES (CRUST RECIPES, ICE CREAM FILLINGS)
Categories: Ice cream
Yield: 6 servings

2 Or 3 kinds. Then garnish
-with sprinkling of grated
-unsweetened chocolate,

Pick a Crust:

SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
teasp. cinnamon. Make into 8″ or 9″ pie shell as package directs- bake. Or
make favorite pastry and bake in 8″ or 9″ pie shell.

COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate
with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted
confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups
snipped shredded coconut. Press to bottom and sides of greased 8″ pie
plate. Refrigerate to make firm. (Let stand at room temperature 15 min.
before filling.)

GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup
granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press
to bottom and sides of 9″ pie plate. Bake at 375ø F. 8 min.

GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft
butter or margarine until crumbly. Press to bottom, sides, 9″ pie plate.
Bake at 375ø F. 8 min.

CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3
tablesp. soft butter or margarine until crumbly. Press to bottom and sides
of 9″ pie plate. Bake at 375ø F. 8 min.

MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar,
continuing to beat until stiff and glossy. Use to line bottom and sides of
well-greased 9″ pie plate (up to but not on rim), hollowing out center to
make bottom crust about 1/4″ thick. Bake at 275ø F. 1 hr. Cool.

Fill with Ice Cream:

At serving time, heap crust shell with ice cream that’s complementary in
color and flavor (1 to 2 pt. for 8″ shell- 2 to 3 pt. for 9″ shell). Or use
coconut, or nuts.

Or try:

Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream

Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce

Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce

Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate

Coconut-Chocolate Crust, cherry-vanilla ice cream

Meringue Crust, vanilla ice cream, sliced strawberries

BAKED-ALASKA PIE

Choose 9″ Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb
Crust (above). Refrigerate until well chilled. Start heating oven to 500ø
F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly,
fill shell well with 1 qt. firm ice cream. Cover entire surface of ice
cream with meringue. Bake about 2 min., or until delicate brown. Serve at
once.

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Title: Tangy Lemon Orzo
Categories: Pasta
Yield: 6 servings

4 tb Olive oil
4 Thin green onions, finely
-sliced
1 md Red bell pepper, seeded and
-finely diced
1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
-to taste
Optional:
1 tb Grated Parmesan cheese

1. In a large nonstick skiller heat 2 tablespoons oil over medium heat.
Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the
water and cook 3 to 4 minutes, until the vegetables are tender.

2. Drain the hot orzo and add to the skillet. Add the remaining olive
oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat
a few minutes so that the orzo absorbs some of the flavour.

3. Stir in the Parmesan cheese if using, and serve.

Data per serving:
Calories…..229 Carbohydrates…..30g Monounsaturated fat…..7g
Protein…….5g Sodium………..92mg Polyunsaturated fat…..1g
Fat……….10g Saturated fat……1g Cholesterol…………0mg

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