Title: DESSER MIVEH (PERSIAN FRUIT SALAD)
Categories: Salads, Fruits, Desserts, Nuts, Passover
Yield: 6 servings

-ANNE NEIWIRTH JKBC80
2 Seedless oranges;
-peeled and cored
2 Apples; peeled; cored
2 Bananas; sliced
2 c Pitted dates; chopped;
1 c Dried figs; chopped;
-or apricot
1 c Orange juice
1 c Almonds; chopped

Here is a Sephardic Tu B’Shevat recipe; from
“Sephardic Holiday Cooking” by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over
fruit and mix gently. Garnish with almonds or coconut.
Cover and chill several hours before serving. ENJOY!
FROM: ANNE NEIWIRTH (JKBC80B)

—–

Title: Fruited Passover Kugels
Categories: Ww, Passover
Yield: 8 servings

-Joyce Burton – PDPP83A
1/4 c Margarine; divided
4 Matzo boards; broken into
-small pieces
1 c -Water
2 tb Light brown sugar; packed
2 ts Light brown sugar; packed
4 Eggs; separated
4 sm Apples; cored, pared, and
-coarsely shredded
8 lg Pitted prunes; diced
2 ts Lemon juice
1/2 ts Ground cinnamon
ds Salt

Preheat oven to 350 F. Grease eight 6-ounce custard cups with 1/4
teaspoon margarine each; set aside. In small bowl combine matzo and
water; set aside.

In large mixing bowl, using electric mixer, beat remaining 3
tablespoons plus 1 teaspoon margarine with the sugar until light and
fluffy. Add egg yolks and continue beating until mixture is well
combined. Add fruits, lemon juice, cinnamon, and matzo mixture and
stir to combine; set aside.

In separate bowl, using clean beaters, beat egg whites with salt until
stiff peaks form; gently fold whites into batter. Spoon 1/8 of batter
into each prepared custard cup and bake until lightly browned, about
35 minutes. Let cool 5 minutes; using spatula loosen kugels from
cups, transfer to wire rack, and let cool completely. Per each
serving: 1/2 protein, 1 bread, 1 1/2 fat, 1 fruit, 20 calories.

Source: WW meeting handout. Festive Fare Passover recipes.

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FORTUNE COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/2 c Sugar
1/8 ts Salt
1/4 ts Vanilla
1 c All-purpose flour
1 t Instant tea
2 tb Water
1/2 c Margarine, melted
Fortunes on slips of paper

Mix egg whites, sugar and salt thoroughly with spoon.
Mix in remaining ingredients, except fortunes. Cover
bowl with plastic wrap and chill for 30 minutes.

Preheat oven to 350 F. Grease baking sheet. Have
clean white cotton gloves ready to use when folding
and shaping the hot cookies. If gloves are not
available, use two pieces of paper towelling folded to
several thicknesses to protect fingers from the hot
cookies. Also have some clean muffin tins ready to
hold baked cookies while they cool.

Shape and bake 2 cookies at a time. For each cookie,
drop 1 teaspoon batter onto a baking sheet. Spread
the batter with back of spoon to make a 3-inch circle.

Bake at 350F for 3 to 5 minutes, or until edges turn
light brown.

WORK VERY QUICKLY. Remove one cookie with wide
spatula to counter top. Place a fortune paper across
center of cookie. Using gloves or paper towelling,
fold edge of cookie over to make a semicircle. Hold
cookie on the ends and place the middle of folded edge
over top of muffin pan; bend ends down. Place folded
cookie carefully in a muffin cup to cool. Repeat
process. Makes 36 cookies.

Serving of 2 cookies: 80 calories, 1/2 starch/bread,
1 fat exchange 2 grams protein, 6 grams fat, 6 grams
carbohydrate 84 mg sodium, 0 cholesterol

Source: The Complete Diabetic Cookbook, P.J. Palumbo,
M.D., and Joyce Margie with recipes by young cooks by
Paul Margie, 1987 Mayo Foundation

Shared but not tested by Elizabeth Rodier, Dec 93

– – – – – – – – – – – – – – – – – –

Title: Barbecued Octopus with Pepper Salad
Categories: None
Yield: 4 servings

1 lb Octopus, small
1/4 c Olive oil
1/2 c Lemon juice
1 ts Oregano or marjoram, dried
1 Garlic clove; crushed
1 md Bell pepper, green
1 md Bell pepper, red
1 md Bell pepper, yellow

MMMMM————————–DRESSING——————————-
1/2 c Olive oil
1 tb Lemon juice
1 tb Red wine vinegar
1 Garlic clove; crushed
1 tb Parsley; finely chopped
1/2 ts Salt
Pepper

Cut octopus into strips or leave whole if small enough. Wash well and
place in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover
and place in refrigerator for 24 hours stirring occasionally. Cut
capsicums into four lengthways, remove seeds and white membrane.
Brush outer skin with oil and place skin down on hot barbecue until
skins are well blistered, rub skins off with a towel. Arrange on
plates, alternating colours. Drizzle with half of the dressing and
set aside. Heat barbecue to medium heat. Place Octopus on the
barbecue plate and cook for 15-20 minutes, turning frequently and
splashing on a little marinade as they cook. Remove and pile into
the centre of the pepper salad. Pour over remaining dressing and
serve with fresh garden salad.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

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Title: Mulligatawny Soup
Categories: Soups/stews, Poultry
Yield: 6 servings

4 c Chicken broth (canned or
-home-made, recipe below)
2 c Chopped cooked chicken [I
-just boiled 1 whole chicken
–
Used the whole thing]
16 oz Can tomatoes, cut up,
-undrained
1 md Cooking apple, peeled and
-chopped (1 cup)
1/4 c Finely chopped onion
1/4 c Chopped carrot
1/4 c Choppe celery
1/4 c Chopped green pepper
1 tb Snipped parsley
2 ts Lemon juice
1 ts Sugar
1/2 To 1 tsp curry powder
1/8 ts Ground cloves
3/4 ts Salt
1 ds Pepper

In a large saucepan combine broth, chicken, undrained tomatoes, apple,
onion, carrot, celery, green pepper, parsley, lemon juice, sugar,
curry, ground cloves, salt and pepper. Bring to boiling; reduce
heat. Cover; simmmer for 20 minutes, stirring occasionally.

Makes 6 to 8 servings.

CHICKEN STOCK: Bony chicken pieces (backs, necks wings) from 2
chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large
onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups
cold water

In a large stockpot or Dutch oven place chicken pieces, celery,
carrot, onion, salt, pepper and cloves. Add the water. Bring to
boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken.
Strain stock. Discard vegetables. Clarify stock, if desired (see
note below). If using the stock while hot, skim fat. (OR, chill
stock and lift off fat. [*much, much* easier, if you have the time to
chill it, IMHO]).

Makes about 4 1/2 cups stock.

CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
water. Combine all ingredients in an electric slow crockery cooker.
Cover; cook on low-heat setting for 8 to 10 hours. Strain stock.
Discard vegetables. Continue as directed above.

NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear
soup. Clarifying remove solid flecks that are too small to be
strained out with cheesecloth, but that will muddy a soup’s
appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1
eggshell, crushed. Add to stained stock; bring to boiling. Remove
from heat; let stand for 5 minutes. Strain again through a sieve line
with cheesecloth.

[My notes: I usually don’t have a bunch of ‘bony’ chicken pieces
laying around the house. When I make my chicken stock, I just throw
the whole darn chicken in the pot, cover it with water and boil for 1
hour. If I have the vegies to put in, wonderful; if not, tuff luck.
Even without the vegies in the stock, the Mulligatawny is very good.
Not too hot or spicy, but very flavorful. The cut-up vegetables
really fill up the soup bowl and your tummy, as well! Well worth the
effort to make. -sr]

[ Better Homes Gardens New Cook Book ]

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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MANGO TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Sauces
Fruits Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried tamarind pulp — packed
-or-
1/2 c Fresh lime juice — strained
+ 1/2 cup water
2 1/2 c — Water
3 lb Mangoes*
1 c Onions — in 1/4″ dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger — minced
— or more to taste
3 lg Garlic cloves — minced fine
1 Lemon — grated zest of
2 c Light brown sugar — packed
3/4 c Sugar
2 tb Mustard seed
1 tb Salt
2 ts Dried red pepper — crushed*
2 ts Ground cinnamon
1/2 ts Turmeric
1/4 ts Ground cloves
1/4 ts Cayenne pepper
— or more to taste
1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and
part ripe. Using part or all almost-ripe fruit will
yield a chutney with a softer texture. If you like
jammy chutney, cut the fruit into small bits; for a
chunky product, use 1/2″ or larger cubes and stop
cooking the mixture as soon as the fruit pieces are
translucent.

**In place of the crushed dried red pepper, can
substitute 2 dried hot peppers (each 2 1/2 to 3″ long)
which have been seeded and crumbled, or 1 tb. finely
minced red or green fresh hot peppers. Increase any
of these if you are sure you want a hotter chutney.

Crumble tamarind into a small bowl and stir in 1 1/2
cups of the water; let tamarind soak for at least an
hour, meanwhile preparing the remaining ingredients.
Or substitute the fresh lime juice plus 1/2 cup of
water at this point.

Peel and dice the mangoes, cutting them into small
pieces for a jamlike chutney, into 1/2″ or larger dice
for a chunky mixture. Place the pieces in a preserving
pan. Add the onions, raisins, currants, ginger,
garlic, lemon zest, brown and granulated sugars,
mustard seed, salt, crushed hot red pepper, cinnamon,
turmeric, cloves, ground red pepper, white vinegar and
the remaining 1 cup water; stir the mixture and let it
rest until the tamarind “juice” is ready, or for up to
several hours, if that is convenient.

When the tamarind pulp is very soft, strain the liquid
through a sieve, pressing it to remove all possible
liquid and any pulp that will pass through. Discard
the pulp remaining in the sieve. Add the liquid to
the chutney mixture.

Set the pan over medium heat and bring the ingredients
to a boil. Lower the heat so the mixture simmers and
cook it, uncovered, stirring often, until the mango
and onion pieces are translucent and the chutney has
thickened to the consistency of preserves, 1 to 2
hours depending on the firmness of the fruit. (The
chutney will thicken further in the jar, so don’t
reduce it too much.) If the chutney threatens to
stick before the mango pieces are translucent, add a
little water.

Remove chutney from the heat, cool a sample, and taste
it for tartness, sweetness, and degree of hotness.
(The overall flavor is elusive at this point, but
these factors can be judged.) If you wish, add a
little more vinegar, sugar or ground hot red pepper.

Reheat the chutney to boiling and ladle it into hot,
clean pint or half-pint canning jars, leaving 1/4″ of
headspace. Seal the jars; process for 15 minutes (for
either size jar) in a boiling-water bath. Cool, label,
and store the jars for a least a month so that its
many flavors can blend and balance. This will keep
for at least a year in a cool pantry.

Yield: 6 to 7 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pp. 56-58. ISBN
0-89480-037-X. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Garden Layered Salad

Recipe By : Country Woman Magazine, 6/97
Serving Size : 15 Preparation Time :0:30
Categories : Do Ahead Guest
Picnic Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt broccoli florets
3 c cauliflower flowerets
2 c mushrooms — sliced
1 c peas — sugar snap, halved
1 c radishes — sliced
1 c carrots — sliced
1 c peas — fresh or frozen
1/4 c green onions — sliced
3/4 c olive oil
1/3 c red wine vinegar
2 tbsp sugar
1 3/4 tbsp chives — fresh, minced
1 tsp pepper
1 tsp Dijon mustard
1/2 tsp salt
1 ea garlic cloves — pressed
2 qt greens — assorted, torn

In a large bowl, toss the first eight ingredients. Whisk the oil,
vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over
vegetables and toss. Place half greens in a bowl; top with half of
vegetable mixture. Repeat layers. Cover and refrigerate for at least 6
hours, or overnight.

– – – – – – – – – – – – – – – – – –

Title: Sour Cream Dressing
Categories: Salads Londontowne
Servings: 1

2 ea Eggs, hard boiled 1/2 pt Sour cream
2 ea Spring onions 3 T Vinegar (4?… to taste)
1/2 t Dry mustard 1/2 t Salt
1 T Sugar 1 x Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
sour cream and enough vinegar to make it thick and soupy. Chop and add egg
whites and chopped spring onions. Especially good over Spring leaf
lettuce.

Mrs. Brice McAdoo Clagett

—————————————————————————–

Title: SPACESHIP CAKE
Categories: Chocolate, Cakes
Yield: 10 servings

1 Layer chocolate cake mix
2 c Almonds, slivered
5 tb Hot water
1/2 c Light corn syrup
1/4 c Margarine, melted
2 c Chocolate chips
2 1/2 c Hot Fudge Sauce (can be used
-in place of last 4

Makes 10 Servings

ingredients above)

Preheat oven to 350 degrees F.

Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing
from pan. Place cake on rack, top side down. With sharp knife, cut off
sharp corners of cake. Stick almonds into cake ina staggered row design.
Cover to prevent drying.

Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or,
heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
Cool sauce to warm; spoon slowly over cake with almonds. (This process must
be done slowly to allow the sauce time to adhere to the nuts and cake.)
Allow sauce to set before serving.

—–

Redibase Beef And Barley Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. salad oil
1 Lb. Beef chuck — 1/2 inch pieces
2 Large onions — chopped
2 Cloves garlic — finely chopped
5 Cups water
3 Tsp. Beef Redi-Base
1/4 Cup barley
1 1/2 Tsp. paprika
1/8 Tsp. marjoram leaves
3 Medium potatoes — 1/2 inch pieces
2 Medium carrots — sliced
2 Stalks celery — sliced
16 Oz stewed tomatoes
10 Oz. frozen peas
1/2 Cup mushrooms — sliced

Sauté beef cubes, onions, and garlic until onions are limp. Add water,
Redi-Base
, barley, paprika, marjoram. Simmer, covered, until meat is tender. Add potatoe
s, carrot, celery, tomatoes, and peas. Cook until vegetables are cooked, about
30 minutes . Serve. Serves 4

– – – – – – – – – – – – – – – – – –