Title: Potpourri for Simmering
Categories: Hints/info
Yield: 1 Portion

(For fragrance only)
4 Oranges
4 Tangerines
4 Lemons
24 (3-inch) cinnamon sticks,
-broken into 1-inch pieces
1/4 c Whole cloves
1/4 c Juniper berries
2 ts Ground nutmeg

Remove zests (colored part only) from citrus with vegetable peeler.
Place on a baking sheet and place the baking sheet in turned-off gas
oven overnight, or until dry (the pilot light will dry them zest). If
you have an electric oven, warm the oven for 10 minutes at 200
degrees, then turn off.

Combine all ingredients in an airtight container. Makes about 1 1/2
cups. To simmer: Use 1/3 cup in a saucepan of water, and cook over
low heat.

Minneapolis MN Star Tribune, December 14, 1994
From: bhendry@erols.Com (Bob Hendry) Date: 96-07-12 00:28:08 Edt

MMMMM

Tzimmis with Apples

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Apples Jewish
Low-Fat Vegetables
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups carrots — grated
3/4 cup apples — grated
1/2 cup apple juice — or water
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 tablespoon oats — or barley

Combine and cook over very low heat till soft.

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Title: HAWAIIAN YAM BAKE
Categories: Vegan
Yield: 8 servings

8 lg Sweet potatoes or yams;
-peeled and cut into 2″
-chunks
2 c Pineapple chunks
1 c Banana; sliced
2 c Hearts of palm; cut into 2″
-chunks
2 c Tempeh; cut into 1″ chunks
2 c Dried lentils
3 c Vegetable stock
1/2 c Honey or other natural
-sweetener
2/3 c Prepared spicy mustard
1/2 c Cider vinegar

Preheat oven to 250 deg.

Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and bake, covered, for 2 hours. Stir occasionally and
serve hot.

Hint: For a sweeter taste, use apple juice to replace 1/2 of the
vegetable stock.

Per serving: 531 cal’; 22 g prot; 460 mg sod; 100 g carb; 7 g fat; 0
mg chol; 82 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

MMMMM

Title: Butterfingers Candy
Categories: Candies
Yield: 1 servings

1 c Peanut butter
1/3 c Light corn syrup
1 c Sugar
1/3 c Water
Melted chocolate

Cook corn syrup, sugar, water to 310 degrees, remove from heat,
stir in warmed peanut butter until completely blended. Pour onto
greased cookie sheet and score into pieces. When cool and hard, dip
into melted chocolate.

Posted by Gina Smith DVWH18B

MMMMM

Title: HOT CHOCOLATE MILK
Categories: Beverages, Chocolate, Microwave
Yield: 1 servings

1 T Chocolate syrup to
2 T Chocolate syrup
1/2 t Vanilla extract
3/4 c Milk

1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic
mug
or cup.
2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2
minutes or until hot. Do not allow milk to boil.

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Impossible Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Impossible Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1 cup Milk
2 tablespoons Margarine/butter — soft
1/4 teaspoon Almond extract
2 Eggs
1/2 cup Bisquick
1/4 cup Sugar
21 ounces Cherry pie filling
STREUSEL
2 tablespoons Margarine — firm
1/2 cup Bisquick
1/2 cup Brown sugar — pack
1/2 teaspoon Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie
filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with
hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min.
Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool;
refrig.
any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and
cinnamon until crumbly.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: CARIBOU MEATLOAF- CHINESE STYLE
Categories: Pies, Game, Caribou, Jw, Groundmeat
Yield: 4 servings

1 1/2 lb Ground caribou
1/2 lb Ground pork
1/2 c Cooked rice
1 tb Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Anise or Chinese 5 spice
1/8 ts Cayenne; opt’l
1 Bunch radish TOPS; chopped
1 Egg

Radish greens are good cooked as a pot herb and have a
flavor similar to Chinese parsley or Cilantro.

Combine all ingredients and shape by hand into a loaf.
Place in a bread pan and
cook in a preheated oven for 50-60 min til browned and
juices bubbling.

—–

Bread Machine Cheese Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup grated cheese *** — cheddar,jack,or ???
3/4 cup water — lukewarm
2 cups white bread flour
2 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: FLASH UN KAS
Categories: Penndutch, Appetizers
Yield: 1 servings

2 c Flour
1/2 lb Butter
1/2 lb Cream cheese
1 x *fillings:
2 oz Goose liver paste
1 ts Worcestershire sauce
1 ts Steak sauce
1 x *or:
2 oz Ham, ground
1 ts Steak sauce
1 ts Catsup
1 x *or:
1 x Anchovy paste
1 x *or:
1 x Caviar

Work into the flour the butter and cream cheese. Chill
thoroughly… over night is not too long. Take pieces
of dough and roll very thin, as quickly as possible.
Cut with a round cookie cutter, size of a water glass
or larger if desired. Mix together ingredients for one
of the fillings. Spread on dough, fold over and bake
at 400-F until brown. These may be shaped earlier and
baked just before serving. Serve as an appetizer with
beer, except the anchovy or caviar which should be
served with cocktails. Make the anchovy and caviar
appetizers somewhat smaller than the ones that are to
be served with beer.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

MICROWAVE PARMESAN HERB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
2 tb Buttermilk, powdered
1/2 ts Sage leaves
1/4 c Cheese, Parmesan, grated
1 1/4 c Water — hot
1/4 c Butter
1 Eggs

Preheat oven to 400. Line 12 muffin cups with paper
baking cups. In large bowl, combine flour, sugar,
baking powder, baking soda, sage, buttermilk powder,
and cheese. Blend well. Add hot water, butter, and
egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3 full. Bake 15-20
minutes, until toothpick inserted into center comes
out clean. Serve hot.

MICROWAVE DIRECTIONS: Prepare muffin batter as
directed above. Using 6 cup microwave-safe muffin pan,
line each with 2 paper baking cups to absorb moisture
during baking. Fill cups 1/2 full. Sprinkle top of
each muffin with cornflake crumbs. Microwave 6
muffins on HIGH for 2 1/2 to 3 minutes or until
toothpick inserted in center comes out clean, rotating
pan 1/2 turn halfway through baking. Remove muffins
from pan and immediatedly discard outer baking cups.
Cool 1 minute on wire rack before serving. Repeat with
remaining batter.

Sylvia’s comments: I don’t have a microwave-safe
muffin pan, so just baked them in the oven. The tops
had the tipped-hat look I sometimes get in
breadmachine bread, and Peter commented that the
muffins tasted just like my bread. It’s not a bad
recipe, but it’s not good enough that I want to keep
it.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005

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