Date: Mon, 25 Apr 94 15:54:21 PDT
From: Evans

Stuffed Shells

Large Pasta Shells (as many as you need, cooked al dente)
Cooked spinach leaves (steamed is best)
FF Cottage Cheese or FF Ricotta Cheese
Italian tomato sauce (Healthy Choice is very good)
Spices to taste

Cook the shells, drain, set aside. Steam the spinach leaves,
then mix with the FF Cottage Cheese. Stuff the shells with
the mixture and place in a single layer in a baking dish.

Spoon the sauce over, cover and bake in a 350 degree oven
about 15 minutes to get everything hot.

Quick to fix and very tasty.

Maple-Wlanut Pound Cake

Recipe By : Woman’s Day 9-17-96
Serving Size : 24 Preparation Time :2:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Walnut Streusel:
1 1/4 c packed brown sugar
3/4 c all-purpose flour
1/2 c cold unsalted butter or margarine — cut in small cubes
2 tsp ground cinnamon
1 c walnuts — coarsely chopped
Maple Poundcake:
1 1/2 c unsalted butter or margarine — softened
1 1/2 c maple flavored pancake syrup
1/2 c packed brown sugar
1 tbsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 lg eggs — room temperature
4 1/4 c all-purpose flour

Heat oven to 325. Lightly grease an 18-cup tube pan (angel food pan).

Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with
a fork, or rub mixture with fingertips until crumbly. Stir in walnuts.

Poundcake: With an electric mixer on high speed, beat butter, pancake syrup,
brown sugar, vanilla, baking powder, baking soda and salt in a large bowl
unitl blended (mixture will look curdled). Add eggs, one at a time, beating
well after each (mixture still looks curdled).

With mixer on low speed gradually add flour, beating just until blended and
smooth.

Spoon half the batter into prepared pan. Sprinkle with half the streusel.
Pour in remaining batter and spread evenly. Sprinkly the remaining streusel.

Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in
center comes out with moist crumbs clinging to it.

Cool in pan on wire rack 15 minutes. If necessary, run a thin sharp knife
around edge of pan to loosen cake. Place cookie sheet over pan and carefully
invert both. Remove pan. Place rack over cake and turn cake streusel side
up. Cool completely. Store wrapped airtight up to 3 days at room temperature
or freeze up to 3 months.

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Plain Oven Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 t Caster sugar
1/4 pt Buttermilk, full cream milk
Or soured milk
pn Salt

Set oven to 450F or Mark 8. Grease and tlour a baking
sheet. Sift the dry ingredients into a bowl and rub in
the butter. Add suf icient Of the milk to make a moist
and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut
into rounds with a 2 1/2 inch pastry cutter. Place
on the baking sheet. Brush the tops with milk and
bake for 8-10 minutes until risen and light golden in
colour. Cool on a wire rack. Serve split in half
with butter and jam.

For rich scones add 1 beaten egg to the dry
ingredients before adding sufficient milk. Brush the
tops of the scone with beaten egg rather than with
milk.

From the booklet Scottish Teatime Recipes

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Veggie Kabobs

Recipe By : Anne Scott, Calistoga, CA (from Friendly Exchange)
Serving Size : 16 Preparation Time :0:00
Categories : Barbeque Low Fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green peppers — cut in 1″ pieces
4 small yellow squash — sliced in thick rnds
2 dozen mushrooms, large
2 medium onions — cut into wedges
1 pint cherry tomatoes
Marinade:
1 teaspoon salt
1 tablespoon Italian herb mix (such as oregano,sage
marjoram,thyme,savory, basil, rosemary)
4 cloves garlic — crushed
2/3 cup water
2/3 cup balsamic vinegar
16 skewers

Place vegetables in a large bowl. Add remaining ingredients and marinate for
2 hours at room temperature. Arrange vegetables on skewers and grill or
broil for 7 to 10 minutes, turning frequently.

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Spinach Bread (Bisquick)

Recipe By : Annie – Texas
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk frozen spinach — thawed and
-drained well
1 c bisquick
1/4 c vegetable oil
3 lg egg
1 tb chopped onion
1 c mozzarella cheese — cubed
1/2 c parmesan cheese — grated

Grease small loaf pan. Mix all of the above ingredients together by hand.
Pour into loaf pan. Bake about 30-45 min. at 350 degrees. Can be served hot or
cold.

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Title: BUTTERNUT SQUASH SOUP
Categories: Soups, Mexican, Vegetables, Fruits
Yield: 6 servings

1 md Onion; chopped
2 T Butter
2 c Chicken broth
1 lb Butternut squash; pared,
-seeded cut into 1″ cubes
2 Pears; pared sliced
1 ts Thyme, fresh; snipped
1/4 ts Salt
1/4 ts Pepper, white
1/4 ts Coriander; ground
1 c Whipping cream

MMMMM————————-GARNISHES——————————
1 Pear; unpared, sliced
1/2 c Pecans; toasted, chopped

Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor workbowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.

MMMMM

Title: Garlic-Almond Spread
Categories: Appetizers, Dairy, Party, Holiday
Yield: 12 servings

3 tb Almonds
12 Cloves garlic; peeled
3 tb Peanut oil
8 oz Cream cheese; at room temp
1/4 c Our cream;
1 ts Worcestershire
1 ts Dijon mustard
2 ts Chopped parsley;fresh—->
1 ts Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 c Heavy cream

Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
bake the garlic in the oil. You might want to cover it to prevent
browning. Let the garlic cool,then blend it along with the oil in a
f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend
well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold
into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
at room temp.

MMMMM

Title: HOT YEAST ROLLS
Categories: Breads, Christmas
Yield: 30 servings

2 pk Active dry yeast
1 tb Granulated sugar
1/4 c Water,very warm
1/4 c Butter,cut into small pieces
2 c Milk,warm
6 c Flour,all-purpose
1 ts Salt
1/4 c Butter,melted

1. In a large bowl sprinkle yeast and sugar over warm water (should
feel comfortably warm when dropped on wrist) and allow to stand until
bubbly, about 10 minutes.
2. Combine butter and milk in top of double boiler over simmering
water until butter has melted and milk is warm. Add to yeast mixture
and stir until blended. Mix in 2 cups of the flour, 1 cup at a time,
and beat well to form a spongy dough. Cover and let rise in a warm
place until double in bulk, about 1-1/2 to 2 hours. Stir down with
wooden spoon, then add about 3 more cups of flour to form a moist
dough that is firm enough to turn out onto a well-floured board.
3. Dip hands in flour and knead dough until smooth and nonsticky,
adding additional flour as needed. The dough should be
velvety-smooth.
4. Form into a ball and place in a well-buttered, warm mixing bowl.
Turn ball of dough so that entire surface of dough is coated with
softened butter. Cover and again place in a warm place until double
in bulk, about 1 hour.
5. Punch dough down, turn out onto a lightly floured board, and let
rest for about 5 minutes.
6. Roll out to a thickness of about 1/2 inch cut with a floured knife
first into approximate 2-inch squares, then into triangles. Roll up
from wide side to point and place on baking sheet about 1/4 inch
apart. When all are prepared, brush with melted butter and again let
rise until about double in bulk, about 30 minutes.
7. Bake in a preheated 350’F. oven until lightly browned, 25 to 30
minutes, depending on size. To test for doneness gently tap top of
roll for a hollow sound or break open one roll to see if it is
sufficiently baked in the center.

MMMMM

Holly Rose Flan~

Recipe By : 1960’s newspaper clipping from England
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Bought Or Homemade Shortcrust Pastry — For The Case
Filling:
1 Tablespoon Jam
2 Ounces Butter
2 Ounces Castor Sugar
3 Drops Almond Essence
1 Large Egg
1 Ounce Almonds — Ground
2 Ounces Self-Rising Flour — Sifted
1 Dessertspoon Cold Milk
Topping:
1/4 Pint Double Dairy Cream
1 Tablespoon Cold Milk
1 Tablespoon Rose Hip Syrup
2 Ounces Almond Paste, Bought Or Homemade
Green And Red Food Colouring

Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and line
ring. Spread jam over base. Cram butter with sugar and essence until light and
fluffy. Beat in whole egg then stir in almonds. Fold in flour alternately with
milk. Spoon into flan case and smooth top evenly with a knife. Bake just above
centre of moderately hot oven, 400 F or Gas Mark 6, for 35 to 40 minutes or
until top is golden brown. Remove from oven and carefully lift off flan ring.
Cool flan completely.

To make topping, beat cream and milk together until thick. Stir in rose hip
syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.

To make holly decoration, colour most of almond paste green.Roll out on surface
sprinkled with caster sugar and cut into 6 holly leaves with a sharp pointed
knife. Colour rest of paste red and roll into berries. Stand leaves and berries
on centre of flan. Chill lightly before serving.

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Title: TEA SMOKED DUCK
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb To 5 lb. duck, washed and
-dried
6 tb Reduced-sodium soy sauce
4 Whole pieces star anise
1 Cinnamon stick
1 c Uncooked long-grain white
-rice
1 c Strong black tea leaves,
-such as Darjeeling
1 c Brown sugar
1 ts Toasted sesame oil

The Chinese method of home smoking is surprisingly
easy and eliminates duck’s fattiness while preserving
its flavor. Serve tea-smoked duck as an appetizer at
room temperature with toothpicks, or use the meat in
stir-fries.

Remove any fat from the cavity of the duck and prick
the bird all over. Bring an inch or two of water and 4
Tbsp. soy sauce to a boil in a wok with a
tight-fitting lid. Add star anise and cinnamon. Place
the duck on a rack in the wok, cover and steam over
simmering water just until the juices run clear, about
40 minutes.

Remove the duck from the wok, pouring out any juice
from the cavity, and set the bird aside. Discard
liquid, rinse the wok and dry it with paper towels.
Line it with heavy aluminum foil, allowing foil to
hang about 2″ over the edge. Place rice, tea and sugar
in the bottom of the wok and mix well. Place a rack
about 1 inch above the rice mixture. (If you do not
have a rack that fits properly, place four chopsticks
across the wok so that they crisscross.) Place the
duck on the rack, breast-side up. Cover with foil,
allowing at least 1 inch between the duck and foil and
letting the foil cover also hang about 2 inches over
the edge. Cover with the lid.

Turn heat to high (turn on exhaust fan) and cook until
smoke begins to emerge from the wok, 3 to 5 minutes.
Crimp the top and bottom edges of the overhanging foil
together and smoke for 10 minutes. Reduce heat to
medium and smoke for 20 minutes longer. Turn off heat
and, leaving foil sealed, let sit for 15 minutes.
Unwrap duck and discard tea mixture and aluminum foil.
(The duck can be smoked up to 2 days ahead and stored,
well covered, in the refrigerator. Bring to room
temperature before serving)

Remove and discard skin. Carve the breast meat into
thin slices. Cut the legs from the carcass (discard
carcass) and separate the thigh from the drumstick at
the joint. Mix remaining 2 Tbsp. soy sauce and sesame
oil and brush over the meat. Makes about 1/2 lb.
cooked meat.

Serves 4 as an appetizer.

128 CALORIES PER SERVING: 14 G PROTEIN, 7 G FAT, 1 G
CARBOHYDRATE; 381 MG SODIUM; 51 MG CHOLESTEROL.

From “Eating Well”, Jan/Feb, 1992.

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