Title: Corn and Cabbage Slaw
Categories: Coleslaw
Yield: 6 servings

2 c Shredded cabbage
1 1/2 c Corn
1/4 c Vegetable oil
3 tb Lemon juice
1 t Salt
2 t Dried mustard
1/2 t Sugar
1 tb Chopped chives
1/4 c Minced Italian parsley

In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)

In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.

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Title: Sugar-Free Apple Pie
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice 5 To 7 apples
-unsweetened concentrate 1 tb Butter or margarine
2 tb Rounded all purpose flour; Nutmeg (optional)
1 ts Cinnamon 1 9″ double-crust pie shell
1/4 ts Salt -unbaked

In a small saucepan, combine the frozen apple juice, flour, cinnamon
and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them
into the apple juice mixture. Pour the mixture into the unbaked pie
shell and dot with butter. Position the top crust over the filling,
cutting slits for the steam to escape. Trim and seal the edges. Brush
the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the Heartland

From The Cookie Lady’s Files

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Title: Chinese Roast Pork
Categories: Meats Main dish L.a. times
Servings: 4

1/4 t Salt 1/4 c Sugar
1 1/2 T Light soy sauce 1 1/2 t Oyster sauce
1/4 t Sesame oil 1/2 t MSG (optional)
1 T White or rose wine 1 ea 1″ pc gingerroot, minced
1 1/2 t Hoisin sauce 1 T Bottled Chinese bean
paste
1 ea Clove garlic, minced 2 ea Shallots, diced
1 1/4 lb Pork tenderloin 2 T Honey
2 dr Red food color

Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine,
gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl.
Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on
rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7
minutes longer. Remove pork and brush with honey mixed with food color.
Return to oven 10 minutes, or until done. Cut meat crosswise into thin
slices and serve hot or cold.

—————————————————————————–

Title: ICEBOX COOKIES
Categories: Cookies, Snacks
Yield: 12 Servings

1.00 c Butter, softened
1.00 c Brown sugar
1.00 c Sugar
2.00 Eggs
1.00 ts Almond extract
3.50 c Flour
1.00 ts Soda
2.00 ts Cinnamon
0.50 ts Salt
1.00 c Chopped pecans

In mixing bowl, cream butter and sugars until well blended. Add
eggs and almond extract and beat until light and fluffy.

Sift together the flour, soda, cinnamon and salt. Add to the
creamed
mixture and mix well. Stir in chopped pecans.

Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap
each roll individually in waxed paper and chill for several hours.
The rolls may be left refrigerated for several weeks or frozen for
several months.

When ready to bake, cut the cookies about 1/4 inch thick and bake
on a greased cookie sheet for 8 to 10 minutes in a 400 F oven.

Yields 6 to 8 dozen.

Enjoy! – Jeff Duke

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Chocolate Almond Flourless Torte

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces good imported bittersweet chocolate —
broken into pieces
1/2 cup (1 stick) unsalted butter or margarine —
at room temperature
1/2 cup granulated sugar plus more for sprinkling
5 large eggs — separated
1/3 cup finely ground almonds (done in a food
— processor)
2 tablespoons kosher for passover cognac or dark rum
whipped cream
fresh raspberries — optional

Preheat oven to 300 degrees and grease well a 9-inch springform pan and line
bottom with parchment paper.

Melt the chocolate in a double boiler over hot, not boiling water. When the
chocolate is melted, turn off the heat and leave it over the hot water to cool
slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the
mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add
the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while gradually
adding the remaining 1/4 cup sugar. Continue beating the whites until they are
stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula
until well combined. Fold in 1/4 of this chocolate mixture into the egg
whites; then gradually fold the egg whites back into the rest of the chocolate
mixture, taking care not to deflate the batter. Pour the mixture into the
prepared pan and bake for 25 to 30 minutes, or until a tester comes out
covered with a thick, moist, not wet, and crumby coating. Allow cake to cool
for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate.
Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature
or chilled with whipped cream and raspberries on the side.

Yield: 10 to 12 servings

– – – – – – – – – – – – – – – – – –

Title: BASIC STOCK FOR SOUPS
Categories: Chinese, Soups, Chicken
Yield: 7 servings

3 lb Stewing chicken
11 c Water
5 ea Gingerroot slices
3 ea Green onions

It comes from Simple and Delicious Chinese Cooking
Cookbook.

Place all ingredients in a large saucepan. Bring to a
boil skimming off any foam from top. Reduce heat.
Cover. Simmer for 2 to 2 1/2 hours.

Strain stock when slightly cooled; refrigerate.
Discard chicken; no flavor remains in it. Discard
gingerroot and onions.

Lift fat from top of cold stock before using. Stock
will keep in refrigerator for 3 or 4 days. Freeze if
storing for a longer period.

Makes 7 to 8 cups.

Posted by Claire Carter. Courtesy of Fred Peters.

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Karen’s Sweet Potato Pudding

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup margarine
4 eggs
2 cups sweet potatoes — grated
2 cups milk
1 cup corn syrup
1 teaspoon vanilla

1. Grate potatoes in food processor or with hand grater.
2. Blend sugar and margarine in bowl. Add well-beaten eggs; mix
thoroughly. Add potatoes, milk, corn syrup and vanilla; blend.
3. Pour into casserole. Bake in preheated 300-degree oven for 1 hour,
or until knife inserted in center comes out clean. Serve warm or cold with
whipped cream or ice cream if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 459 Calories; 21g Fat (40% calories from fat); 5g Protein; 65g
Carbohydrate; 99mg Cholesterol; 309mg Sodium

NOTES : This recipe is from Karen Jones of Mississippi.

Title: TARTE AUX POMMES (APPLE TART)
Categories: Tarts, Fruits
Yield: 1 tart

350 g Rough Puff Pastry

————————–FILLING————————–
1 kg Apples; Golden Delicious
– or Granny Smith
3 tb Lemon juice
2 tb Butter; unsalted
50 g Sugar

————————–TOPPING————————–
2 Eggs
100 g Sugar
6 tb Butter; unsalted, melted
1 ts Vanilla extract

(350 g = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4
ounces)

On a lightly floured surface, carefully roll out the
dough to a 12-inch (30 cm) circle.

Transfer the dough to a 10 1/2-inch (27 cm) black tin
tart pan with a removable bottom.

Carefully press the pastry into the pan and up the
sides, trying not to stretch it.

Trim the overhang, leaving about a 1-inch (2.5 cm)
extending over the rim.

Tuck this overhang inside the pan, pressing gently
against the side to create a sturdy, double-sided
shell.

(If you build the pastry a bit higher than the height
of the pan, you will have less problem with shrinkage)

Chill for at least 20 minutes.

Preheat the oven to 375 oF (190 oC).

Prick the bottom of the shell with the tines of a
fork. Carefully line the shell loosely with heavy-duty
foil, pressing well into the edges so the pastry does
not shrink while baking.

Fill with pie weights, or dry rice or beans – making
sure you get all the way into the edges – to prevent
shrinkage.

Bake just until the pastry begins to brown around the
edges and seems firm enough to stand up by itself
(about 20 minutes).

Meanwhile, peel and core the apples. Cut each apple
into 12 even wedges. Toss them in a bowl with the
lemon juice to prevent discoloration.

In a Iarge skillet, melt the butter over medium-high
heat. Add the apples, sprinkle on the sugar, and
saute, shaking the pan from time to time so the apples
cook evenly.

Cook until lightly browned on all sides (about 15
minutes.)

While the apples cook, prepare the topping: beat the
eggs and sugar thoroughly until thick and pale. Add
the melted butter and vanilla and continue mixing at
high speed until the ingredients are thoroughly
incorporated.

Spoon the apples into the center of the prepared
pastry shell, arranging them carefully. Pour the
topping over the apples.

Bake until golden, about 30 minutes.

Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN
0-09-992340-8

—–

HTIPITI TIROSALATA (MASHED CHEESE SALAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tsouskes
Oil for frying peppers
1 lb Feta cheese
3 tb Oil (olive, what else? K.M.)

Tsouskes are hot spicy peppers. Of course the best is
green long peppers which grow only in Macedonia are
extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop
them into very small pieces. How many it depends on
how hot they are and how spicy you can eat. After, you
cut about 1 pound of feta in to small pieces and you
mix it with the peppers. Add about 3 table spoons of
olive oil. Work all the ingredients with the fork
until it becomes a paste. Be careful: I said with
fork. Not with food processor, not with goudhi. Just
FORK. 🙂

You are all set. Enjoy with bread or crackers as
appetizer.

From: Antonios Bouris

– – – – – – – – – – – – – – – – – –

HOT AND SOUR SOUP #5

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 1 SERVINGS—–
7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 ea Tb Soy sauce
2 ea Tb Distilled white vinegar
1/4 ts Freshly ground pepper
3 ea Tb Cornstarch
3 ea Tb Water
1 ea Egg, beaten
2 ts Sesame oil
1 t Dried red pepper flakes
1 md Green onion, finely chopped

* Can substitute equal amount of shredded beef. Rinse
bean curd and cut into 1/2-inch dice and set aside.
Rinse, drain and thinly slice bamboo shoots. In heavy
Dutch oven, combine with chicken stock, pork, and soy
sauce. Bring to boil over high heat. Reduce heat to
low, cover and simmer 3 minutes. Add bean curd,
vinegar, and pepper. Return to boil over low heat. In
small bowl, mix cornstarch and water and stir into
soup. Slowly stir in egg. Remove from heat and blend
in sesame oil and red pepper flakes. Ladle into bowls.
Garnish with chopped green onion and serve
immediately. Makes 6 servings.

– – – – – – – – – – – – – – – – – –