Pineapple Angel Food Trifle

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple tidbits — 2
2 packages instant vanilla pudding
3 cups milk
8 ounces sour cream
8 ounces cool whip Lite¨
1 angel food cake — cubed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large
mixing bowl; beat at a low speed with an electric mixer 2 minutes or until
thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3
tablespoons remaining reserved pineapple juice. At this point I also drizzle a
generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat
procedure twice, ending with pudding mixture. Cover and chill at least 3
hours.

Just before serving, spread top with whipped topping. Garnish, if desired with
mint leaves and pineapple slices.

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Per serving: 306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g
Carbohydrate; 17mg Cholesterol; 356mg Sodium

NOTES : Creamy and Delicious. It’s fast and easy to make for a crowd

Title: BUCKEYES
Categories: Candies
Yield: 20 servings

1/4 lb Margerine
1 c Peanutbutter
3/4 lb Powdered sugar
1 lb Dipping chocolate*

Combine ingredients thoroughly. Roll into 1-inch balls and turn onto
wax paper-covered cookie sheet. May need to let set awhile or chill.
Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler
or in microwave on 50%. Don’t have chocolate hotter than 120
degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess
chocolate run off of it. Place it on the wax paper covered cookie
sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.
Source: Sugarcraft

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Title: KUNG PAO CHICKEN – GUNGBAO CHICKEN
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Chicken
2 tb Soy sauce
1 tb Cornstarch
1 tb Rice wine
2 1/2 oz Peanuts
4 Scallions
8 Dried chiles
3 sl Ginger
2 ts Sugar
2 ts Sesame oil
Oil for frying

Dice the chicken: marinate for 30 minutes in 1 tb soy,
the cornstarch and rice wine. Cut the scallions into 1
in. pieces and the chiles in half (they are assuming
you are using small ones).

Heat the oil and deep fry the chicken dice for 2
minutes. Drain well. Reheat the oil and fry peanuts
for 3 minutes. Drain. Heat a pan with 3 TB of oil and
stir fry ginger, scallions and chiles. And chicken
dice and stir fry for another minute before stirring
in 1 tb soy and the sugar. Adjust the seasonings and
stir in the peanuts. Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw
peanuts. If you are using roasted peanuts, omit the
deep fry.]

This is from a Chinese cookbook published in Taiwan.

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Title: Bean Biscuits
Categories: Diabetic, Beans, Breads/bm
Yield: 16 servings

1 1/2 c All-purpose flour 1/2 ts Salt
1/2 c Whole wheat flour 1/3 c Butter or soft margarine
4 ts Baking powder 1 c Cooked kidney beans
wt / red
1 tb Granulated sugar 2/3 c 2% milk

Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as
printed in the book. The 1 cup beans probably replaced 1 cup flour
in the original recipe.

Stir dry ingredients together in a mixing bowl. Cut in butter until
mixture resembles crumbs.

In food processor or blender, puree beans with milk. OR mash beans
and stir in milk. Stir into dry ingredients all at once to make
light soft dough.

Turn out onto lightly floured board, sprinkle with flour and knead
about 20 seconds.

Shape biscuits by rolling, patting and cutting or divide dough into 16
pieces and shape by hand.

Bake at 400 F for 12 to 15 minutes or until golden brown.

1 biscuit – 162 calories, 1 1/2 starch, 1 fats oils exchange 4 grams
total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26
grams carbohydrate, 169 mg sodium, 204 mg potassium.

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared and
tested by Elizabeth Rodier Feb 94

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BROCCOFLOWER STIR-FRY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 tb Gingerroot — peeled, chopped
2 tb Shallots — peeled, chopped
1 t Garlic — minced
1/2 Bell pepper, red — seeded,
–chopped
1/2 Bell pepper, yellow — seeded,
–chopped
1 lg Broccoflower bunch — cut into
–bite-sized florets
2 tb Worcestershire sauce
Ground pepper

In wok over medium high heat or electric skillet set
at 350 degrees, heat oil. Add gingerroot, shallots and
garlic. Cook 2 to 3 minutes, or until gingerroot and
shallots are tender-crisp, stirring constantly. Add
peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.

Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g
fat, 25% of cal from fat, 0 mg chol, 17 mg sod

From Low-Fat Meals (Woman’s Day) Vol III, No. 5

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Title: Hot Chili Rum Marinade
Categories: Marinades
Yield: 2 cups

1 Scotch bonnet chili pepper,
-seeds, stem, and veins
-removed
1/2 c Rum, dark
1/4 c Lime juice, fresh
1 tb Lime zest, grated
3/4 c Peanut oil, Asian or
-domestic cold-pressed
1/4 c Cilantro leaves, chopped
-fresh
3 Garlic cloves, minced or
-pressed
Kosher salt and pepper, to
-taste

Puree the chili pepper, rum, and lime juice in a blender or
food processor. With the motor unning, add the peanut oil a
little at a time. Add the cilantro and garlic. The marinade
will keep in an airtight jar for about 1 week in the
refrigerator.

Source: “Dry Rubs, Pastes Marinades for Poultry, Meat,
Seafood, Cheese Vegetables” by Jim Tarantino, 1992. The
Crossing Press, Freedom, CA 95019.
—–

Title: Garden Relish
Categories: Relishes, Toppings, Sauces
Yield: 1 servings

1/2 Head of cauliflower (slice
Flowerets 1/4 inch thick)
2 Carrots, cut in 2 inch long
Strips
1 Green pepper, cut same way
2 Stalks celery, cut in 1 inch
Pieces
Green olives, small jar
4 oz Pimiento
3/4 c Wine vinegar
1/2 c Wesson oil
2 tb Sugar
2 ts Salt
1 ts Pepper
1/2 ts Oregano

Put all ingredients in a skillet, add 1/4 cup of water, bring to a
boil. Simmer, covered, 5 minutes. Cool and refrigerate for 24 hours.
Drain before serving.

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Garlic Soup with Shiitake Mushrooms

Recipe By : Gordon Restaurant, Chicago
Serving Size : 10 Preparation Time :1:30
Categories : New American Cuisine Soups
Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound garlic
1 onion — chopped
8 ounces white mushrooms — sliced
4 shallots — chopped
2 quarts heavy cream
1 cup brandy
4 sprigs thyme
1 quart water
6 ounces butter
1 pound Shiitake Mushrooms, sliced thin — reserve stems

Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake
stems, white mushrooms, and saute for about one hour.

Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to
a simmer.

Add the heavy cream slowly, stirring it in. The total temperature should not
be reduced much. Simmer for about 20 minutes, adjust consistency.

Strain, season, and add Shiitake mushrooms. Season again and serve.

– – – – – – – – – – – – – – – – – –

Suggested Wine: French White Burgundy

Nutr. Assoc. : 620 1662 4204 1358 0 1287 1492 0 0 1365

Sun-dried Tomato Tapenade On Polenta Triangles

Recipe By : Bon Appetit 10/95
Serving Size : 8 Preparation Time :0:10
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tapenade:
12 black brine-cured olives (like Kalamata) — pitted
9 sun-dried tomatoes packed in oil — well-drained,
— coarsley chopped
1/4 c chopped fesh parsley
2 Tbsp tomato paste
1 tsp balsamic vinegar
1 tsp chopped fresh thyme
1 small garlic clove — minced

Polenta:
1 1/4 c whipping cream
1 1/4 c water
3/4 tsp salt
2/3 c yellow cornmeal
3/4 tsp hot pepper sauce — (Tabasco)

4 Tbsp olive oil
chopped fresh parsley

For tapenade: Combine all ingredients in processor. Using off/on turns,
process until finely chopped. Transfer to a small bowl. Season with salt
and pepper.

For polenta: Combine cream, water and salt in heavy medium saucepan.
Bbring to boil. Gradually whisk in cornmeal.

Reduce heat to medium-low and stir until polenta is thick, about 10
minutes. Mix in hot sauce. Season with pepper. Pour into an 8-inch
square glass baking dish. Chill until cold, about 1 hour.

(Tapenade and polenta can be made 1 day ahead. Cover separately chill).

Cut polenta into 12 squares. Cut each square in half diagonally, forming
24 triangles. Heat 2 tablespoons olive oil in a heavy large non-stick
skillet over high heat. Working in batches, add polenta triangles and
saute until golden, adding remaining 2 T. oil as necessary, about 2
minutes per side per batch. Transfer polenta to paper towels, drain.
Divide tapenade among triangles. Arrange on platter. Garnish with parsley.
Serve at room temperature.

Yield: 24

– – – – – – – – – – – – – – – – – –

Title: Bagels
Categories: Polkadot, Faylen, Breads
Yield: 12 Bagels

1 pk Yeast
1 1/2 c Warm water (110 degrees)
4 1/2 To 5 c flour
2 ts Salt
2 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with a
fork until dissolved. Combine 2 c flour, salt, and sugar in bowl. Add
dissolved yeast and remaining 1 c of warm water. Beat vigorously with
whisk or spoon for 2 minutes. Gradually add enough of remaining
flour, 1/4 c at a time, to make a soft dough. Turn out of bowl. Knead
until smooth and elastic, adding as little flour as necessary, about
8-10 minutes. (don’t skimp on the kneading!) Place dough in a bowl,
cover with plastic wrap, put in warm place to rise until doubled in
size. (45-60 minutes. Watch carefully.)

Punch down dough and divide into 12 equal portions (about 3-4 oz each.
Weigh dough on a kitchen scale for accuracy and even size.) Form into
smooth balls, gently pulling sides of dough down and tucking ends
underneath. Place on floured surface. Let rest 10 minutes.

Using a finger or wooden spoon handle, punch a hole in the center of
each piece and twirl or stretch into a bagel shape. Cover with a
towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1 Tbsp sugar and 1 Tbsp salt in a
large shallow pan. Gently drop 3 or 4 bagels at a time into the
simmering water. Poach first side 2 minutes, turn to cook other side
2 minutes. Remove bagels from water with a slotted spoon and place on
a towel to cool.

Over the sink, brush each bagel with egg white wash (1 egg white
mixed with 1 Tbsp water). You may now sprinkle bagel with salt, poppy
seeds, minced garlic or onion, sesame seeds, whatever suits your
fancy. Place bagels on a greased baking sheet and bake at 375 degrees
for 30 minutes. If you like your crust crispy rather than chewy, bake
at 375 degrees for 10 minutes, then brush on the egg wash and
sprinkle with desired topping and return bagels to oven for 20
minutes more.

Remove from baking sheet and cool on wire racks.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

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