Title: Maple Nut Rugelach
Categories: Cookies
Yield: 32 servings

Dough:
4 oz Cream cheese softened
1/3 c Butter, unsalted, room temp
1/4 c Sugar
2 tb Maple syrup
1/4 ts Salt
1 Egg yolk
1 1/2 c Flour
Filling:
1 c Fine ground walnuts
1/3 c Sugar
2 tb Maple syrup
1/8 ts Cinnamon
1 Egg white
1 ts Water
1 ts Sugar

Beat first 6 ingredients in bowl until smooth.Beat in
flour to blend. Shape into ball, wrap in wax paper and
chill 2 hours until firm. Prepare filling: stir
together the first 4 ingredients. Divide dough in
half. Roll each half on a floured surface 1/8 inch
thick.Cut dough into 10 inch circle. Spread circle
with filling.Cut circle into 16 pie shaped wedges.Roll
up with wide edge, jelly roll fashion. Place point
side down on baking sheet.Repeat procedure with
remaining dough. Beat egg with water and brush over
cookies. Sprinkle with sugar. Bake in a 350 oven 15 to
20 minutes or lightly browned. Remove to racks to
cool. Store airtight for up to 2 days. Almonds or
pecans may be substitiuted for walnuts.

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Title: OUR MARMALADE
Categories: Fruits
Yield: 1 servings

3 ea Whole oranges, seeded, chopp
1 ea Water equal to whole fruit
3 ea Whole lemons, seeded, choppe
1 ea Sugar equal cooked fruit

Measure chopped fruit and place in heavy saucepan. Measure equal
amounts of water and pour into saucepan. Bring to boil. Lower heat
and simmer for 5 minutes. Remove from heat, cover, and let stand in a
cool place for 24 hours. Again bring to a boil and cook over high
heat for 10 minutes. Remove from heat, cover, and let stand in a cool
place for another 24 hours. Measure out fruit mixture. Add equal
amount of sugar. Again bring to a boil over medium heat. Cook,
stirring constantly, for another 15 minutes, or until mixture begins
to gel. Remove from heat and immediately pour into hot sterilized
jars. Vacuum seal. Makes 6 1/2 pint jars.

MMMMM

1/2 a small white cabbage, shredded
1 1/3 cups (225 g) (8 oz) green beans
1/2 cup (125 g) (4 oz) bean sprouts
1/4 small cucumber, chopped
2 potatoes
2 hard-boiled eggs, sliced

PEANUT SAUCE
————
2 Tbs. peanut oil
2 garlic cloves, crushed
2 red chillis, crumbled
1 tsp. blachan (dried shrimp paste)
1/2 tsp. laos powder
1 tsp. soft brown sugar
4 Tbs. peanut butter
1 cup coconut milk
2 tsp. lemon juice or vinegar

GARNISH:
——–
prawn (shrimp) crackers
2 Tbs. chopped scallions

Cook all of the vegetables lightly but seperately. Drain and
arrange in layers on a serving platter. Set aside until cold.

To make the sauce, heat the oil in a small saucepan. When it is
hot, add the garlic and chillis and stir-fry for 3 minutes. Stir
in the blachan, laos and sugar and cook until they have dissolved.
Stir in the peanut butter and coconut milk and blend thoroughly.
Bring to the boil. Remove from the heat and stir in the lemon
juice or vinegar.

Pour the sauce over the top of the vegetables and garnish with the
crackers and chopped scallions.

Preparation and Cooking Time: 40 minutes.
Source: The Complete Oriental Cookbook with I. Moore and J. Godfrey ED’s.
Makes: 6 servings.

Title: PEACH MELBA (WEDMAN)
Categories: Diabetic, Desserts
Yield: 6 servings

6 Peach halves, fresh or can
1/3 c Low-fat vanilla yogurt
1/2 c Raspberries, pureed
Sugar subs. if needed

Place each peach half in a serving dish. Spoon about
1 tbsp yogurt over each peach half. Pour on the
raspberry puree. Add sugar substitute before serving
if the puree needs to be sweetened.

1 serving = 62 calories, 1 fruit exchange 1 gram
protein, 13 grams carbohydrate, 0 fat, 37 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty
Wedman, 1993 Shared but not tested by Elizabeth Rodier
March 94

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CHILE CARNITAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dried ground red New Mexican — chile
1/4 teaspoon Freshly ground black pepper
1 teaspoon Ground cumin
3 Cloves garlic — minced
2 teaspoons Finely chopped fresh — cilantro
3/4 teaspoon Salt
1 pound Boneless pork — trimmed and
into 1-inch cubes

Serves 6
Combine all spices and rub the pork cubes with the mixture. Let the meat
marinate at room temperature for 1 hour.

Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or
until
the meat is very crisp.

The Whole Chili Pepper From the collection of Jim Vorheis

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Title: Grilled Potato Halves
Categories: Vegetables, Bbq, Camping
Yield: 4 servings

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don’t cook over
direct coals.

HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

MMMMM

Turkey Soup

Recipe By : New York Times Heritage CookBook
Serving Size : 6 Preparation Time :4:00
Categories : Chicken Poultry Easy
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 turkey carcass — broken up
turkey gravy — leftover
turkey giblets — if available
8 cups water
2 teaspoons salt
2 sprigs parsley
2 celery ribs, with leaves — diced
2 onions — sliced
1 bay leaf
1/2 teaspoon thyme
2 tablespoons rice — uncooked
1 carrot — thinly sliced
1 cup diced turkey
tabasco sauce — to taste
2 tablespoons parsley — chopped

1. Place the carcass, gracy, giblets, water, salt, parsley springs,
celery, onions, bay leaf and thyme in a large kettle. Bring to a boil
and simmer three hours.

2. Strain soup and skim off the fat. Add the rice and carrot and
cook fifteen minutes, or until tender.

3. Add the turkey meat, Tabasco and chopped parsley.

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Cranberry Pineapple Chutney

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 small Can of canned Pineapple
1 1″ long piece of fresh — Ginger Root
1 small Hot Chili Pepper
1 medium Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 teaspoon Ground Allspice
1 Stick Cinnamon -OR-
1/2 teaspoon Ground Cinnamon
1/4 cup Raisins
1/2 cup Dark Brown Sugar
1/2 cup Raspberry Vinegar
1 pinch Salt

1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.

2. Combine all ingredients in a saucepan. Because of the Cranberry’s high
acidity, they should not be placed in an aluminum or cast iron pan. Bring to
a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the
Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and lemon juice as needed;
the Chutney should be a little sweet a little sour and a little spicy.
Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth
bundle.

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BOBOLI BREAKFAST PIZZA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Boboli Pizza
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DOLORES ASTROTH-NKHV59A
2 sm Bobolis
2 Eggs — scrambled
x Tomatoes — sliced
x Ham
x Swiss Cheese

Top each boboli with a lightly scrambled egg. Add in
this order: sliced tomatoes, ham and swiss cheese. The
Pizza Bobboli wrapper gives direction for time and
temp.

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Braised Celery And Red Pepper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
8 Stalks celery — cut into 1″ lengths
1 small Sweet red pepper — cut into 1″ squares
1/2 cup Unsalted chicken broth/stock
1 1/2 teaspoons Chopped fresh oregano OR
1/2 teaspoon Dried oregano
10 milliliters Garlic — sliced
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper

1. Heat the oil in a large, heavy skillet over medium-high heat. Add
the celery and cook, stirring occasionally, for 4 minutes. Add red
pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat
to low and cook, covered, for 6 minutes.

2. Increase the heat to medium-high and cook, uncovered, stirring
occasionally, for 4 to 6 minutes, or until most of the liquid has
evaporated and the vegetables are glazed.

3. Serve immediately.

NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams
cholesterol.
SOURCE: “LIGHT AND EASY 1989”.

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