Title: SWEET ALMOND PUDDING WITH RED DATES
Categories: Chinese, Desserts
Yield: 4 servings

1/3 c Sweet rice flour
2 tb + 2 t almond powder
1/2 c Cold water
3 c Cold milk
1/4 c Granulated sugar
1/4 c Sliced pitted red dates
3 tb Cold milk, if needed

This unusual dish as a dessert, as a mid-way course in
a large dinner, or as a snack. Pudding may be
misleading, since it is really a thick, hot soup.

In small bowl, mix rice flour almond powder; add
cold water a little at a time to make a thick, smooth
paste. Thin further with 1/2 cup of milk. Pour into
heavy saucepan, add remaining milk, and slowly heat to
just under boiling, stirring constantly. Keep
stirring to prevent lumping burning. Turn off heat,
cover remove to cool place. You can prepare this
first stage anytime ahead of dinner, keep covered
refrigerated. Pudding should be finished just before
serving.

Just before serving, reheat pudding, stirring
constantly. When hot, add sugar a little at a time.
Keep stirring. Add sliced dates. Cook just under
boiling point for 1 minute. Add extra milk if pudding
becomes too thick: it should have consistency of
melted ice cream. Pour into individual bowls serve
hot.

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No Sauce Tomato Pizza Topping

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
4 italian plum tomatoes — diced
1/2 cup feta cheese — crumbled
1 cup mozzarella cheese — optional
oregano, basil or mint to taste

Brush dough lightly with olive oil, layer tomatoes and cheese on top and
seasom the herbs.

– – – – – – – – – – – – – – – – – -=20

Title: BAKED CUSTARD (DIABETIC)
Categories: Diabetic, Desserts
Yield: 1 servings

2 1/2 c Low fat milk
–
1/4 ts Salt
3 Eggs
3 tb Granulated sugar
-replacement
1 ts Vanilla
-nutmeg

Combine milk, sugar replacement, salt, vanilla and
eggs in large bowl. Beat to blend well. Pour into six
1/2 cup individual baking dishes; sprinkle with
nutmeg. Set cups in large baking pan. Add 1 inch of
water to pan. Bake custard at 350 degrees for 45 min.
or until knife inserted in center comes out clean.

From: Fred Mueller Date: 09-15-93

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Title: Kit’s Chocolate Mousse
Categories: Desserts, Chocolate
Yield: 12 servings

18 oz Semisweet chocolate
6 ea Egg
2 T Creme de cacao
2 c Heavy cream; well chilled
2 T Confectioner’s sugar
1 T Vanilla extract

1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth,
light texture. 3. Separate 4 of the eggs and set the whites aside.
Combine yolks with the 2 remaining whole eggs in the bowl of an
electric mixer. Beat until eggs are thick and lemon colored, around 5
minutes. While the yolks are beating, place the 4 egg whites in a
clean copper or stainless steel bowl and whisk, preferably by hand,
until the whites start to stiffen. Sprinkle on the confectioners’=7F
sugar and beat until you have firm peaks. 4. Working quickly, add the
cooled melted chocolate and a scoop of the whipped cream to the egg
yolks. Stir until smooth, then add the remaining cream. When it is
fully incorporated, add the liqueur and vanilla, then fold in the
whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at
least 4 hours before serving. (Chilling it overnight intensifies the
flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
freezer and let it sit in the refrigerator overnight before serving.
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
recipe, then fill it with the mousse. Chill for 4 hours, then pipe
whipped cream on top.

MMMMM

Bonanza Banana Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sugar
2/3 c Shortening (or, preferably,
-1/3 Cup shortening + 1/3
-Cup
Margarine)
2 Eggs
1 c Mashed bananas (very ripe)
1 t Baking soda
4 tb Sour milk (or 3 Tbsp. milk +
-1 Tbsp. vinegar)
1 1/2 c Flour
1/2 ts Salt
1 t Vanilla

Combine and mix first four ingredients. Combine milk
and baking soda, let it foam up, and add to the first
mixture. Add flour and salt gradually, and mix at
medium speed for three minutes. Mix in vanilla. Grease
and flour a 9″ x 13″ cake pan, add the mixture, and
bake for 40 minutes at 350 degrees (or until a cake
tester comes out clean).

– – – – – – – – – – – – – – – – – –

Title: Cheddar Biscuits
Categories: Breads, Cheese
Servings: 8

2 c Unbleached Flour, Sifted
4 ts Baking Powder
1/2 ts Salt
1 c Cheddar, Sharp, Grated
1/4 c Butter
2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450øF) about 30 minutes or
until lightly browned. Serve hot.

From file BREAD01.ZIP

MMMMM

BRAN MUFFINS II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Whole bran
1 c Buttermilk
1/3 c Dark molasses
1/4 c Firm packed dark brown sugar
1 c Sifted all-purpose flour
1 t Baking powder
1 t Baking soda
1 t Salt
1/2 c Dark seedless raisins (opt)
1 Egg, slightly beaten
1/4 c Vegetable shortening, melted

1. Mix bran, buttermilk, molasses and brown sugar in a
small bowl, let stand
until all liquid is absorbed.
2. Sift flour, baking powder, baking soda and salt
into large bowl. Stir in raisins, if desired.
3. Stir egg and melted shortening into bran mixture.
Add bran-egg mixture all at once into flour mixture.
Stir lightly with a fork until evenly moist.
4. Spoon batter into heat-resistant plastic coffee cup
holders that have been lined with paper muffin liners.
Fill muffin cups 1/2 full. 5. Place 6 muffins at a
time around the outside edge of the turn- table,
leaving the center of the turntable empty. Heat,
uncovered, in Microwave Oven 3 minutes, or until
muffins test done with a toothpick. 6. Repeat with
remaining muffin batter. Makes 12 muffins

– – – – – – – – – – – – – – – – – –

Title: BAKED POTATO SOUP
Categories: Vegetables, Microwave, Soups
Yield: 6 servings

8 oz Baked potatoes
1 md Chopped onion
1 tb Chopped green onion
2 ts Butter
3 c Chicken stock
Salt and pepper to taste
1 c Half and half
Sour cream
Shredded cheedar cheese
Minced green onions
Parsley

Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute
onions in butter over medium-low heat until soft. Add chicken
stock, salt, pepper and potato pulp. Stir to blend. Stir in
half and half. Heat to serving temperature. GArnish bowl with
sour cream, and green onions or parsley.

MMMMM

CARAMEL MOUNTAIN RANCH COLD STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Strawberries, fresh (14 oz
-frozen)
1/2 c Sugar
2 c Cream, heavy
2 c Milk
4 oz Creme de Cassis Liqueur

Cut stems off fresh berries or thaw frozen berries and
rinse under cold water. Set 6 to 8 berries aside for
garnish.

In a food processor, puree the berries with the sugar
and liqueur. let it sit overnight.

Whip heavy cream until thickened, but not stiff. Fold
together thickened cream, milk and berry mixture.

Slice the remaining berries from the tip almost up to
the stem for garnish. Ladle soup into chilled soup
cups and hang strawberries on the side.

– – – – – – – – – – – – – – – – – –

Title: CAULIFLOWER SCRAMBLE
Categories: Appetizers, Vegetables, Salads, Microwave
Yield: 6 servings

20 oz Cauliflower in cheese sauce,
-frozen
1 md Zucchini, sliced
1/4 c Finely chopped onion
2 tb Butter
1/2 ts Salt
1/8 ts Thyme leaves crushed
2 Tomatoes, cut into 8 wedges
-each

1 Heat cauliflower in pouches in Microwave Oven for 9
to 10 minutes or until
thawed. (Pierce holes in pouches with the tines of a
fork to allow steam to escape.)
2. In a deep, 2-quart. heat-resistant. non-metallic
casserole place zucchini,
onion and butter and heat, uncovered, in Microwave
Oven 3 minutes or until zucchini and onion are tender.
3. Add caul iflower in cheese sauce and tomatoes to
onion- zucchini mixture.
Add salt and thyme leaves to mixture.
4. Heat, covered, in Microwave Oven 5 minutes or until
tomatoes are tender.

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