One-Bowl Buttercream Frosting

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Butter or margarine, Softened
2 2/3 c Powdered sugar
1/2 c Hershey’s Cocoa
1/3 c Milk
1 ts Vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed).

Variation:

Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20
to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

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NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Title: GREEN APPLE SORBET
Categories: Ice cream, Fruits
Yield: 1 Quart

1 1/4 lb Green apples, crisp; about
-5 cups, sliced
2 1/2 tb Lemon juice, fresh
1 1/4 c Water
1 1/4 c Sugar
1 ds Cinnamon

Wash the apples well, quarter and core them, then slice the quarters
thinly crosswise. Toss the apple slices in a bowl with the lemon
juice, until all are evenly coated. Cover the bowl tightly with a lid
or with plastic wrap and freeze the apple slices for several hours,
or overnight.

Combine the water and sugar in a saucepan and stir gently over medium
heat until all the sugar is dissolved. Bring the syrup to a boil and
let it boil for a few minutes. Transfer the syrup to a bowl and let
it cool completely.

Put the frozen apple slices and cooled syrup into the food processor
and puree as smoothly as possible. This puree will always have a
little texture from the flecks of green apple peel. Add a little dash
of cinnamon, not too much, and give it another spin. Put the puree
into an ice cream maker and freeze according to manufacturer’s
instructions.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Title: SPICED LENTILS WITH APPLE CRISPS AND CURRIED
Categories: Appetizers
Yield: 4 servings

-JUDI M. PHELPS
1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced
1 ts Garam masala; (Spice mixture
-sold at Indian food stores
-or other specialty shops)
1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced
1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe
-follows)
Curried Yogurt; (recipe
-follows)

———————–APPLE CRISPS———————–
1 tb Confectioner’s sugar
Juice of 2 lemons
2 Granny Smith apples; peeled
-and cored

———————-CURRIED YOGURT———————-
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced
2 c Plain yogurt

In a large, heavy saucepan, heat the oil over
medium-high heat. Add the onion and saute until soft,
about 4 minutes. Add the garam masala, bay leaf, and
apples, and cook, stirring continuously, for 2 more
minutes. Add the lentils and stock and bring the
mixture to a boil over high heat. Reduce to a simmer
and cook for about 25 minutes or until the lentils are
tender, being careful not to overcook them. Remove
the pan from the heat, remove the bay leaf, and adjust
seasoning to taste.

Serve the lentils hot in one large serving bowl.
Serve the yogurt and apple crisps separately and
invite diners to combine all three components to their
personal taste. Makes 4 appetizer or 2 main course
servings.

APPLE CRISPS: Preheat the oven to its lowest setting.
In a small bowl, dissolve the sugar in the lemon
juice. Thinly slice the apples horizontally into
rounds approximately 1/16-inch thick. Lay the apple
slices on a baking sheet lined with parchment paper
and brush lightly with the sugared lemon juice. Place
the baking sheet in the oven and allow the apples to
dry, about 3 to 4 hours or overnight. Remove the
baking sheet from the oven and gently peel the apple
slices from the paper. (Some discoloration of the
apple slices will occur.) Store in an airtight
container until ready to use. They will last for 2
days in the refrigerator.

CURRIED YOGURT: Heat a small nonstick skillet over
medium heat. Add the curry powder and toast until you
can smell its intense aroma, about 30 seconds. Remove
pan from heat. Combine the curry powder with the
banana and yogurt in a serving bowl, stirring well.
Refrigerate until ready to use. Makes 2 cups.

Source: Grains, Rice, and Beans by Kevin Graham.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

—–

Title: MIXED VEGETABLE PULAO
Categories: Vegetarian
Yield: 4 servings

8 tb Clarified butter (ghee)
2 Med onions; thinly sliced
2 Med tomatoes; peeled 1/4’d
1/2 c Green peas
1/2 c Green beans; in 1″ pieces
1/2 c Cauliflower pieces
1/2 c Carrot; thinly sliced
2 Whole cardamom pods*
1 1″ piece of cinnamon stick
2 Cloves
1 Bay leaf; crumbled
1/4 ts Fresh ground black pepper
1 1/2 c Long grain rice
3 c Water
2 ts Salt

*Note: Cardamon pods should be lighly cracked. Heat 2
TBSP ghee and brown the onions. Reserve for
garnishing. Add 3 TBSP ghee to a pan. Put in tomatoes,
peas, green beans, cauliflower, and carrots. Saute for
5 minutes. Remove and set aside. In the remaining 3
TBSP ghee, carefully fry cardamoms, cinnamon, cloves,
bay leaf, and pepper for 2 minutes. Add the raw rice
and fry for another 2 or 3 min. Bring the water to a
boil and add the salt. Put in the rice and the
vegetables. Stir well. Cover and cook over low heat
for about 20 minutes or until the rice is done.
Garnish with the onions and serve hot. This comes from
“A Taste of India” by Mary S. Atwood.

—–

Title: Hearts of Artichoke with Dip #8
Categories: Dip, Veggies, Restaurants, British
Yield: 4 servings

————————BRIT’S PUB————————
10 Egg yolks
1/2 c Milk
24 Hearts of artichoke
1 1/2 c Flour
1 1/2 c Breadcrumbs
Oil for frying

——————-SCOTCH MUSTARD SAUCE——————-
1/2 c Mayonnaise
1/4 c Dijon mustard
1/4 c Sour cream
Juice of half lemon
1 pn Paprika

Blend egg yolks and milk until foamy. Roll artichokes
in flour, roll in egg milk mixture, then in bread
crumbs. Deep fry at 350 degrees for 2 to 2 1/2
minutes, or until golden brown. Sauce: Mix
mayonnaise, mustard, sour cream, lemon juice and
paprika together. Serve with deep-fried artichoke
hearts.

From: Brit’s Pub, Minneapolis – As published in the
Strib.

—–

DOMATOULES GLYKO (SPICY CHERRY TOMATO PRESERVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Cherry tomatoes
Boiling water
2 ts Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon’s rind — grated
1 c Blanched almonds

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
Drain and slip off the skins, and place in a large bowl. Meanwhile combine
the lime with 2 quarts water and shake thoroughly, allowing residue to
settle to bottom of jar. Pour the lime water over tomatoes and soak 10
minutes. Lift tomatoes out of water with slotted spoon and save the lime
water. Using tip of sharp knife incise bottom of each tomato with a small
cross. Slightly squeeze and simultaneously shake each tomato to discard
seeds and put back into the lime water to soak another 30 minutes until
firm. Drain, thoroughly inverted, on linen towels. To make the syrup,
combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store
cherry tomatoes in sealed containers.

From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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BANANA MOLASSES MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Bananas — Ripe, Md
1 ea Egg — Large, Unbeaten
2/3 c Sugar
2 tb Light Molasses Or Syrup
2 tb Shortening, Melted
2 c Whole Wheat Flour
1 t Baking Powder
1 t Baking Soda
1/2 ts Salt
1 c Walnuts — Chopped, Optional

Mash the bananas until no lumps remain. Add the
unbeaten egg, mixing well. Beat in the sugar,
molasses and the shortening. (NOTE: The secret of
this recipe is to mix the above ingredients well until
very smooth.) Sift the flour, baking power, soda, and
salt together and add to the liquid mixture. As these
are a quick bread, do not beat the dry mixture into
the liquid but rather fold it in only until it is
moistened and no streaks remain. Spoon the mixture
into a muffin tin that has been sprayed with a
non-stick coating. Bake at 350 degrees F for 20 to 25
minutes or until done. Serve warm.

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LINGUINE PRIMAVER DELLA SANTA MARIA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/4 c Chopped shallots
1 tb Chopped garlic
1 c Sliced zucchini
1 c Sliced yellow squash
1 c Green/yellow bell pepper
Strips
1 3/4 c Chunky tomatoes with crushed
Red peppers contandina 14.5
2/3 c (6oz) tomato paste
1/4 c Dry white wine
1/2 ts Salt (optional)
2 ts Chopped fresh basil or 1 ts
Dried basil crushed
1 pk 9oz linguine (refrigerated)
Sliced ripe olives optional
Chopped fresh basil optional

In medium skillet, heat oil:saute shallots and garlic 1 minute. Add
zucchine, yellow squash and bell pepper; saute for 3-4 minutes. Stir
Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for
5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1
minute. Prepare pasta according to package directions. Pour sauce over
pasta; garnish with olives and basil.

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SCHNECKEN (FROM JULIA NAUGHTON – WOMAN’S DAY)

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 pk Yeast
1/2 c Sugar
1/4 c Water (105-110 deg f)
1/4 c Butter
1 c Milk
1 t Salt
2 lg Eggs, beaten lightly
4 3/4 c Flour (or up to 5 1/2 c)
—–FILLING—–
1 c Pecans, chopped
2/3 c Raisins
1/2 c Packed brown sugar
4 ts Cinnamon
1/2 c Butter

For the dough: stir yeast into warm water with 1/2 ts
sugar. Let stand for 10 minutes. Melt butter in small
sauce pan. Stir in milk, remaining sugar, and salt.
Heat until luke warm. Ppour into a large bowl. Stir in
dissolved yeast and eggs. Stir flour in with a wooden
spoon until a soft dough forms. Turn dough out onto
floured surface and knead until smooth and elastic.
Put dough into a greased bowl and cover. Let rise for
1 hour or until doubled in size. Grease 32 muffin cups
(2 1/2"). For the filling: mix pecans, raisins, brown
sugar and cinnamon in a small bowl. Punch down dough
and divide in half. On a lightly floured surface, roll
on half the dough out to a 14 x 10 inch rectangle.
Brush with half the melted butter and sprinkle with
half the filling mix. Roll up jelly roll style,
starting from the long side. Cut into 16 pieces. Place
cut side down in greased muffin cups. Repeat for other
half of dough. Cover muffin cups and let rise for 1
hour or until almost doubled in size. Bake, in
preheated 375 deg f oven for 20 to 25 minutes. Serve
warm. Makes 32 rolls. Per roll: 176 calories, 3 g
protein, 7 g fat, 26 mg chol with butter or 14 mg chol
with margarine, 122 mg sodium, 25 g carbo. Percent of
calories from fat ó5.7%

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