VERMONT MAPLE CINNAMON SWIRLS

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 cups all-purpose flour
1/4 cup white sugar
1 cup salted butter — chilled and cut
into pieces
1/4 cup chilled pure maple syrup
2 tablespoons ice water — (2 to 5)
Filling:
2 tablespoons white sugar
2 tablespoons brown sugar
4 teaspoons ground cinnamon
Topping:=7F
1/2 cup pure maple syrup

Pastry: Mix flour and sugar in medium bowl using electric mixer on medium
speed. Add butter
and mix until dough form resembles large crumbs. Add chilled maple syrup and
2 tablespoons
ice water. Mix on low speed until dough can form a ball. Do not overmix.
Form dough into 2
disks. Wrap in plastic wrap and chill 2 hours.
Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured
surface, roll dough
disk into rectangle about 10 inch wide and 15 inch long, about 1/8 inch
thick. Sprinkle dough with
half cinnamon-sugar filling. Starting with smaller side, roll dough into
cylinder. Dampen seam
with water and press to seal and repeat with other dough disk. Wrap each in
plastic and chill 1
hour. With sharp knife, cut into 1/4 inch slices and place on ungreased
baking sheet, about 1
inch apart. Brush tops with maple syrup. Bake about 20 minutes or until
light golden brown.
Transfer to cool surface.
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COURGETTE PIE (aka ZUCCHINI PIE)

Ingredients:

x courgettes (I used 5 because that was how many I had)
3 carrots (you get the idea of proportions)
1 tbs white wine viniger
1 can w/w mushroom soup
1 onion
bread (original recipie suggested french loaf, I used 3 slices mighty white)
low-fat spread
1 clove garlic

slice the courgettes, finely dice the onion, microwave together until lightly
cooked.
grate the carrots

open tin of soup, pour into saucepan. add courgette mixture, carrots and
wine viniger. cook until warm/cooked (about 10 minutes). heat grill.
mash garlic + spread togther. cut bread into soldiers (strips). place
mushroom mix in a shallow oven-proof dish. cover top with bread slices
pop under grill untill bread becomes crispy toast

eat immediately !!

Title: Fortune Cookies #1
Categories: Oriental, Cookies
Yield: 8 servings

1/4 c Cake flour; sifted
2 tb Cooking oil
2 tb Sugar
1 Egg white
1 tb Cornstarch
1 tb Water
1 ds Salt

Sift together flour, sugar, cornstarch, and salt. Add oil and egg
white; stir till smooth. Add the water; mix well. Make one cookie
at a time by pouring 1 T of the batter on lightly greased skillet or
griddle; spread to 3 1/2 inch circle. Cook over low heat about 4
minutes or till lightly browned. Turn with wide spatula; cook one
minute more. Working quickly, place cookie on pot holder. Put paper
strip printed with fortune in center; fold cookie in half and then
fold again over edge of bowl. Place in muffin pan to cool.

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Title: FREEZER MIX PIZZA
Categories: Main dish, Hamburger, Beef
Yield: 16 servings

—————————CRUST—————————
2 1/2 c Biscuit; baking mix
1 pk Active dry yeast
2/3 c Water; hot

———————–MEAT MIXTURE———————–
1 pk Beef-Tomato Freezer Mix
1/4 c Water
1 ts Italian seasoning
1 ds Red pepper sauce

————————–TOPPING————————–
2 c Cheddar cheese; shredded
2 c Mozaarella cheese; shredded
1 c Parmesan cheese; grated

Heat oven to 425′. Mix baking mix and yeast; stir in
water and beat vigorously. Turn dough onto
well-floured surface; knead until smooth, about 20
times. Let dough rest a few minutes. While dough is
resting, dip container of frozen mix into hot water
just to loosen. In 2-quart saucepan, heat frozen mix
and remaining ingredients to boiling. Reduce heat;
cover and simmer, stirring frequently, until mix is
minutes. Spoon onto bottom halves of buns; top with
remaining halves. Divide dough in half. Roll each half
on ungreased baking sheet into rectangle, 13×10
inches, or on pizza pan into 12-inch circle. Pinch
edges to make a slight rim. Spread Meat Mixture almost
to edges. Top with green pepper and cheeses. Bake
until crust is brown and filling is hot and bubbly, 15
to 20 minutes. Cut into squares or wedges.

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Title: ORIENTAL MINI MEAT LOAVES WITH HONEY GARLIC S
Categories: Chinese, Chicken
Yield: 6 servings

1 cn Water chestnuts, drained and
-chopped
1/4 c Onions, chopped
3/4 c Fine dry bread crumbs
2 ts Chicken bouillon mix
1 1/2 lb Ground chicken
2/3 c Evaporated 2% milk
1 Clove garlic, minced
1/4 c Soya sauce
1 Egg

SAUCE: Combine 1/3 cup honey, 1/2 cup ketchup, 2 tb
soya sauce and 1/2 tsp garlic powder. Cook in small
saucepan until hot and bubbly.

Combine all ingredients in a large bowl. Mix lightly
to blend. Grease 12 muffin cups and fill with
mixture. Press down firmly in each cup. Bake 35-40
minutes in a 350 F oven. Serve with honey garlic
sauce.

Origin: June Reader’s Digest (Canadian) Shared by:
Sharon Stevens.

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GRILLED CERVENA STRIPLOIN ON MIXED ROOT VEGET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cervena and Marinade:
2 Cervena striploins (5-6
-ounces per person)
2 Cloves minced garlic
2 md Shallots, peeled and sliced
1 tb Fresh thyme, leaves only
1/4 c Olive oil
1 t Freshly ground black pepper
Root Vegetables:
6 md Red bliss potatoes, boiled,
-peeled and dic
3 md Red beets, boiled, peeled
-and diced
2 md Celery roots, diced and
-boiled
2 md Parsnips, diced and boiled
2 md Carrots, diced and boiled
Salad Dressing and Garnish:
4 md Red onions, peeled and
-sliced julienne
3/4 c Virgin olive oil
1/2 c Red wine vinegar
2 ts Dijon mustard
2/3 c Chicken stock
6 Scallions, sliced thin
4 tb Cilantro, chopped
Salt and pepper to taste
2/3 c Chopped arugula
Lime juice
1 Granny Smith apple
-(optional), cut into th
2 Tortillas (optional) sliced
-into thin stri

METHOD Combine all marinade ingredients in a bowl. Rub
mixture all over striploins, wrap in plastic wrap, and
refrigerate overnight. Cook all of the root vegetables
individually in salted water until tender but not
soft. Test by tasting. Drain the water and cool off on
a sheet pan. Prepare the dressing for the root
vegetables in a medium skillet. Saute the onions in
the olive oil over medium heat for one minute,
stirring with a wooden spoon. Stir in the Dijon
mustard, red wine vinegar, then add the chicken stock.
Bring to a boil, then season with salt and fresh
pepper. Toss the root vegetables and the warm dressing
in a stainless bowl (leave out the beets for later).
Cover the salad and let stand at room temperature
until needed. Unwrap the striploin, season with salt
and grill over medium heat until medium rare, 3-4
minutes on each side, and let rest. Toss the cilantro,
scallions, and beets into the salad, adjust salt and
pepper if necessary. Spoon salad on plate. Slice meat
over salad. Garnish with arugula, apples and
tortillas, if desired. Yield: 8 servings Posted to
MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9325; TVFN

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:56:03 UT

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Date: Wed, 05 May 93 12:29:01 BST
From: Michael Traub

Refried beans and rice

4 medium sized cloves garlic, crushed
1 large spanish onion, chopped
1 teaspoon Chilli powder (or more, or less, or none at all)
or 1 fresh chilli pepper/jalapeno
1 teaspoon crushed dried red chillies
3 teaspoons cummin
1 teaspoon ground black pepper
1 teaspoon Vecon liquid Vegetable stock (or similar)
2 medium Courgettes, halved and chopped lengthways
1 teaspoon Mixed herbs
1 can chopped tomatoes
1 can Old El-Paso Refried beans (the l__d free ones)
1 cup Sweetcorn
1 tablespoon Tomato Puree
1/2 lb Mushrooms
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum

Soften the garlic and onion in some water brought to the boil in a
saucepan. Add the chillies, cummin and black pepper and fry with the heat
up till well combined. Add the mushrooms. the peppers, the vegetable
stock, courgettes and mixed herbs and cook with the lid on until the
courgettes begin to soften. Note that Vecon is “fat-free”. Look for a
fat-free stock when next shopping, many stocks are full of fat. Add the
cans of tomatoes and refried beans. Mash the refried beans into the dish.
Cook with the lid on until a creamy consistency is achieved. Add the
sweetcorn and keep the lid removed. Add enough tomato puree to take away
the “anaemic” look of the mixture. The dish should have the creamy
consisitency of an Indian Korma, maybe even slightly thicker. I often serve
it topped with soya yoghurt.

Title: Pudding Tornado
Categories: Desserts
Yield: 6 servings

1/4 c Thawed COOL-WHIP Whipped
-Topping
1 pk JELL-O Instant Pudding and
-Pie Filling, any flavor
2% lowfat milk

Spoon COOL WHIP into 6 dessert glasses. Spread onto bottom and up
sides of each glass. Prepare JELL-O as directed using 2% lowfat milk.
Let stand 5 minutes. Spoon into center of each “cloud.” Refrigerate
until ready to serve.

MMMMM

Title: SICHUAN FRIED EGGPLANT
Categories: Vegetables, Vegetarian, Chinese
Yield: 4 servings

1 lb Eggplant
2 c Peanut oil; for deep-frying

————————–BATTER————————–
1/4 c All-purpose flour
2/3 c -Water
1/4 ts Salt

—————————SAUCE—————————
1 tb Peanut oil
3 tb Finely chopped scallions
1 tb Finely chopped fresh ginger
2 ts Chili bean sauce
2/3 c Stock (chicken or vegetable)
2 tb Rice wine or dry sherry
1 tb Chinese black vinegar
-OR- cider vinegar
3 tb Tomato paste
2 ts Sugar
2 tb Dark soy sauce
1 ts Cornstarch; mixed with:
1 ts -Water

Cut the eggplant into thin 1-1/2-inch by 3-inch
slices. Do not peel them.

For the batter mix the flour, water, and salt together
in a small bowl, then strain through a fine sieve.
Let rest for about 20 minutes.

For the sauce, heat a wok or large frying-pan until
hot and add the 1 tablespoon of oil. Put in the
scallions, ginger, and chili bean sauce and stir-fry
for 30 seconds. Then add the stock, rice wine,
vinegar, tomato paste, sugar, and soy sauce and
continue to cook for 1 minute. Thicken the sauce with
the blended cornstarch and cook another minute. Set
aside.

Heat the oil in a deep-fat fryer or large wok until
quite hot. Dip the slices of eggplant into the
batter, let the excess batter drip off, then deep-fry.
You may have to do this in several batches. Remove
from the oil with a slotted spoon and drain well on
paper towel.

Arrange the eggplant slices on a serving platter, pour
the sauce over and serve.

Source: Asian Vegetarian Feast – by Ken Hom William
Morrow and Company, Inc. – New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias

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TOMATO AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (28 oz) tomatoes
1/4 c Butter
1 Onion, finely chopped
1 t Sugar
1/4 ts Dried oregano, crumbled
1/2 c Whipping cream
10 oz Frozen chopped spinach,
-thawed, well-drained
1/4 c Chopped fresh basil or 1 tb
-dried, crumbled
1/2 c Milk (optional)
1/2 c Grated Parmesan

Puree canned tomatoes with juices in processor or
blender until smooth. Melt butter in heavy large
saucepan over medium-low heat. Add onion and saute
until very tender, about 5 minutes. Stir in tomatoes,
sugar and oregano. Simmer 10 minutes. Mix in cream,
spinach and basil and simmer 3 minutes longer. Season
to taste with salt and pepper. Thin soup with milk if
desired. Ladle soup into bowls; pass Parmesan
separately. Posted by Linda Davis

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