Title: California Fig Coconut Balls
Categories: Candies, Desserts, Fruits
Yield: 1 batch

3/4 c California dried figs
3/4 c Shredded coconut
1/2 c Nut meats
1 ts Grated lemon rind
1 ts Lemon juice

Steam figs. With scissors, clip off stems, and grind or chop fine. Grind
coconut and nut meats, then combine all ingredients and work to a paste.
Add more lemon juice if necessary. Shape mixture into little balls about
3/4 inch in diameter, and roll in finely chopped coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: PEACHY BREAD
Categories: Breads, Desserts
Yield: 2 servings

2 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Ground cloves
1 c Brown sugar
-packed
2 c Mixed candied fruit/peels
1/2 c Raisins
1/2 c Dates
-chopped
1 c Walnuts
-chopped
14 oz Sweetened condensed milk
1 c Prepared mincemeat
16 oz Sliced peaches
1/4 c Apricot nectar

In large bowl, combine flour, baking soda, cinnamon,
cloves, and brown sugar. Stir in candied fruit,
raisins, dates, and walnuts.
Add sweetened condensed milk, mincemeat, peaches, and
nectar.
Combine well. Pour into 2 greased and floured 9 x 5
inch loaf

—–

LASAGNE VERDI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Spinach — cooked, drained
2 Eggs — slightly beaten
2 1/2 c Flour — up to 3 cups
6 qt -Water
-Salt
4 tb Olive oil
3 c Mother’s Tomato Sauce
3 c Cheese Sauce
1/2 c Parmesan cheese — freshly
-grated

Green Lasagna To quote the author, “Many years ago, I invited some friends
to try mu kosher green lasagne. At first they declined my invitation (being
strictly orthodox, they seldom accepted invitations to eat in other
people’s homes). But when I insisted that I would buy everything new -from
pots and pans to tablecloth and dishes – they accepted. They came early, so
I prepared everything with their help. We had a lot of fun, and they liked
my lasagna so much that they asked to stay for supper to eat the leftovers.
Of course, I was very flattered and delighted that they stayed.” Squeeze
most of the liquid of the spinach. Chop very fine to the consistency of a
smooth paste. Make dough with spinach, eggs and flour as needed, following
the directions for pasta – homemade. Roll it thin, sprinkling often with
flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6 quarts
of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2
minutes, uncovered. Remove from boiling water with a slotted spoon and drop
into a basin of cold water. Drain and spread over a slightly damp cloth.
Coat the bottom of a lasagna baking dish with 2 Tbsp oil and 1/4 cup tomato
sauce. Place in it one layer; lightly cover it with tomato sauce and
dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to
make layers until you have used up all the pasta and the sauces. Sprinkle
top with remaining oil and bake in a 400F oven for approximately 20
minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

– – – – – – – – – – – – – – – – – –

Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

Title: Fruit Cookies #3
Categories: Cookies, Diabetic
Yield: 60 Servings

1/2 c (60 mL) margarine
4 ts (20 mL) granulated sugar
Replacement
2 Eggs
2 c (500 mL) flour (sifted)
1/2 ts (2 mL) baking soda
1/4 ts (1 mL) salt
1/2 ts (2 mL) nutmeg
1/4 c (60 mL) hot apple juice
1/4 c (60 mL) raisins (chopped)
1/4 c (60 mL) currants

Cream together margarine and sugar replacement. Add
eggs; beat until fluffy. Combine flour, baking soda,
salt and nutmeg in sifter; add alternately with hot
apple juice to creamed mixture. Fold in raisins and
currants. Allow to rest 15 minutes. Drop by
teaspoonfuls onto lightly greased cookie sheet, 2 to 3
in. (5 to 7cm) apart. Bake at 350 degrees F (170 C)
for 12 to 15 minutes.

Exchange 1 cookie: 1/2 fruit Calories 1 cookie: 27

—–

Title: Cocktail London Broil
Categories: Appetizers, Meats
Yield: 8 servings

1 Flank steak
Meat tenderizer
Barbecue sauce
1/2 c Red wine
Garlic bread slices made
-from one loaf of french
-bread baguette slices
Butter
Garlic
Parsley
Lemon leaves (opt)
Parsley (opt)

Sprinkle both sides of a flank steak with meat tenderizer. Stab
thoroughly with a fork. Spread both sides with a good barbecue sauce.
Place in a plastic bag. Pour in red wine. Marinate overnight. Broil
under high heat 2″ from heat source, 5-7 minutes on each side.

Refrigerate at least 2 hours.

When well-chilled, slice very thin against the grain. Arrange slices
on one side of a platter. On the other side, arrange garlic bread
slices made from one loaf of french bread baguette slices, spread
with butter, garlic and parsley.

Place tooth pick container in center of platter. Garnish with lemon
leaves or parsley.

MMMMM

SPINACH AND BEAN GRATIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Sunflower oil
1 Onion
225 g Mooli or radish
400 g Chopped tomatoes
400 g Cannellini beans
Seasoning
225 g Frozen spinach
1 t Ground cuumin
1 tb Fresh chopped thyme
100 g Breadcrumbs

Preparation: Chop the onion. Halve the mooli
lengthways and slice into semi circles
1. Preheat the oven to 200c/400f/gas 6. Heat the oil
in a large pan
and fry the onion and mooli together for 5 minutes
until
softened.
2. Add the tomatoes, cannellini beans, spinach, cumin,
and thyme.
Add seasoning to taste and simmer for 5 minutes.
3. Transfer the mixture to an ovenproof casserole
dish, top with
breadcrumbs and bake for 25 minutes until golden.

– – – – – – – – – – – – – – – – – –

Great Sources of Calcium

Dark green vegetables, such as broccoli and collard, mustard, and turnip
greens are much better sources of calcium than milk. A single cup of
broccoli contains almost a fourth of the U.S. RDA of calcium. Another good
source is calcium-fortified orange juice. Beans and tortillas are also
good sources of calcium.

Some people do need hormone treatments and/or calcium supplementation for
varying conditions. The risks and benefits should be discussed with one’s
doctor.

http://www.veg.org/veg/Orgs/VegSocUK/Info/calcium.html

Good Sources of Calcium (single servings)

Broccoli, boiled (95g or 3.5 oz) 72 mg
Spinach, boiled (130g or 5 oz) 208 mg
Chick peas, boiled (200g or 8 oz) 92 mg
Baked beans (200g or 8 oz) 90 mg
Tofu (60g or 2 oz) 304 mg**
Dried figs (4 figs) 168 mg
Sesame seeds (15g or 0.5 oz) 20 mg
Brazil nuts (9 nuts, 30 g) 54 mg
Cows milk (0.3 pint) 234 mg
Cheddar cheese (slice, 40 g) 288 mg
Soya cheese (slice, 40 g) 180 mg

Fair Sources

Brown bread (2 slices) 70 mg
Dried apricots (8 apricots) 46 mg
Cottage cheese (45g or 1.5 oz) 33 mg
French beans, boiled (100g) 41 mg

**my note–some tofu is made with Calcium nitrate as the coagulant, and
is therefore a good source of calcium. Some tofu is made with nigari as
the coagulant, and does not have much calcium. Read the label.

Title: GRILLED TEMPEH WITH RED ONION EGGPLANT
Categories: Main dish, Grill, Vegetables
Yield: 6 servings

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves, sliced into
— ovals
1 tb Rosemary leaves
1/4 ts Fennel seeds
Black pepper

——————————-GRILLED TEMPEH——————————-
3 Tempeh cakes
1 lg Red onion, sliced into 6
— rounds
2 sm Eggplants, sliced into 1/3″
— thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients mixing.

Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant onion slices for 10
minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables tempeh on the slices of toasted bread
garnished with sprigs of arugula.

Kelly McCune, “Vegetables on the Grill”

—–

Oriental Pork Stew

Recipe By : Pillsbury Casseroles, Soups Stews
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dishes
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 pound boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 clove garlic — minced
2 cups water
1 teaspoon beef-flavor instant bouillon
1/4 cup soy sauce
1 cup diagonally sliced celery
1 red or green bell pepper, cut in strips
1 cup frozen green beans
1 can sliced water chestnuts, drained — 8oz
2 cans mushrooms, drained
1/4 cup water
2 tablespoons cornstarch

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add
pork, onion and garlic; cook until pork is brown. Stir in 2 cups water,
bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30
minutes.

Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring
to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until
vegetables are done.

Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture,
stirring constantly.Cook and stir until thickened. Serve over rice.

– – – – – – – – – – – – – – – – – –
The only thing I did different was simmer the pork longer (45-50 minutes), I
like nice tender meat. Also I peeled the celery.