Sweet Potato Pie No. 608 Yields 8 Servings

1 9″ Pre-Baked Pie Shell 3 Large Eggs
2 lb Yams or Sweet Potatoes 1/4 Cup Lemon Juice
1/2 Cup Butter 1/2 Cup Milk
1 tsp Cinnamon 3 Tbls Brandy
1 tsp Nutmeg 1/4 tsp Cloves, Ground
1/4 tsp Salt 1/4 tsp Ginger
1/4 Cup Brown Sugar 1/8 tsp Allspice
1/2 Cup White Sugar

Preheat oven to 450 degrees.
Bake pie shell for 10 minutes and set aside.
Reduce oven temperature to 350 degrees.
Peel, boil and drain yams or sweet potatoes.
Mash and add the remaining ingredients.
Mix thoroughly.
Fill pie shell and bake for 25 to 35 minutes or until pie has puffed up and is
firm in the middle.
The top may be decorated with strips of dough if you wish.

Bread Machine Pumpkin Spice Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water — lukewarm
2 tablespoons water — lukewarm
3 cups white bread flour
6 tablespoons brown sugar
1 teaspoon salt
1/2 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/3 tablespoon ground cloves
1 1/2 teaspoons nutmeg
3/4 teaspoon allspice
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

Title: Baked Potato Patties
Categories: Diabetic, Vegetarian, Vegetables, Side dishes
Yield: 4 servings

6 md Potatoes, scrubbed 1/8 ts Freshly ground pepper
2 tb Onion; minced 2 tb Whole wheat pastry flour
1 tb Fresh parsley; chopped

Preheat the oven to 375.

Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and
flour. Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place the patties under the
broiler during the last few minutes for browning.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGES

Source: Unknown…retrived from a cooking echo!

MMMMM

SPANISH WHITE BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Soups/stews
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 t Garlic, chopped
1/2 ts Thyme, dried
1 t Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and
rinse them under cold water. Place in a soup pot with
4 cups water. Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes. 2. Drain the
beans and return them to the soup pot with the
remaining 12 cups water. Add the ham hocks, cover, and
bring to a boil. Reduce to a simmer. 3. Meanwhile,
saute the leeks, onions, garlic and thyme in the olive
oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. 4. Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes. 5.
Remove the hocks and cool. When cool enough to
handle, remove the meat from the bones, discarding the
fat. Add the meat to the pot. 6. Add the coriander
and serve. Yield: 8 to 10 servings. Recipe from
“Cuisine Rapide” from Pierre Franey and Brian Miller.

– – – – – – – – – – – – – – – – – –

Zucchini Bread

Recipe By : Better Homes Gardens, New Cookbook
Serving Size : 16 Preparation Time :0:10
Categories : Bread/Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c unbleached flour
1 c granulated sugar
2 tsps cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp baking powder
1 c zucchini — unpeeled and grated
1/4 c fat-free sour cream
2 whole egg whites — slightly beaten
1/2 tsp lemon peel — grated

Preheat oven at 350. Prepare pan a 8 x 4 x 2″ loaf pan with cooking spray
and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon,
baking soda, nutmeg, and baking powder. In another mixing bowl, combine
zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 60 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 93 Calories; less than one gram Fat (1% calories from fat);
2g Protein; 22g Carbohydrate; 0mg Cholesterol; 57mg Sodium

Capetown Fruit Veg Curry

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups onions — coarsely chopped
30 ml peanut or vegetable oil
2 cloves garlic — minced
1 tsp ginger root — grated peeled
2 med zucchinis — quartered lengthwise
1/3 l water
1 cup cut green beans
2 firm tart green pears or apples — cored and cubed
1/2 red bell pepper — coarsely chopped
1 cup chopped dried apricots (unsulfered)
75 g currants or raisins
110 ml apricot conserve
fresh lemon juice (optional)
6 cups cooked brown rice
1 cup raw or roasted peanuts
2 bananas
1 1/2 Tbls ground cumin
1 1/2 Tbls ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne or other ground dried red chilies
1/2 tsp ground fennel seeds
1/4 tsp ground cardamom
1/4 tsp ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root,
curry spices, and continue to saute, stirring patiently for about 3 min.

2. Add the zucchini water, stir conscientiously to keep the spices from
sticking to the pan. Cover the pan simmer for about 10 min.

3. Mix in the beans, pears, bell peppers apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and sliced bananas…and your
favourite raita.

Difficulty : moderate.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –

Title: HOT BRIE WITH TOASTED ALMONDS
Categories: Appetizers, Cheese/eggs
Yield: 20 servings

1 c Slivered Blanched Almonds
1 (8-in.) Wheel Brie
Sesame Crackers (Optional)

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on
wooden plank or board with handle and bake at 350øF until Brie begins to
bulge around sides and is hot. Serve with sesame crackers, if desired.
Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times

—–

VEGI SPAGETTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green pepper, chopped
1 md Zucchini, cubed
1 sm Onion, diced
8 oz Fresh mushrooms, sliced
2/3 c Grated parmesan cheese
1 lg Jar spaghetti sauce
1/4 c Sliced olives
1 t Oregano
1 t Garlic salt
16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med.
Pour over cooked noodles.

– – – – – – – – – – – – – – – – – –

Chestnut Cookies

5 egg whites, whipped or beaten
1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs) 1 1/3 cups of flour (I used unbleached white) 1 1/3 cups of roasted chestnuts, finely ground Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway. Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies. Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite!

Title: Fisherman’s Pie
Categories: Fish, Catfish, Cajun, Shrimp, Crab
Yield: 4 servings

3 c Potatoes, mashed
3 c Water
1/2 lb Shrimp, peeled and deveined
1 c White crab meat
1/4 c Butter
1 c Pet milk
1 ts Tabasco sauce
1 tb Parsley
1/2 lb Cod
1/2 lb Catfish
2 tb Flour
1/2 ts Salt
1 tb Worcestershire sauce
1/2 c Cheddar cheese

Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.
Put cod in sauce pot, cover with water, bring to boil, lower heat and
simmer 5 minutes. Add catfish and shrimp and simmer until catfish
flakes and shrimp are about done. Drain off stock and reserve. Flake
fish; add crab to seafood , place mixture in potato shell and set
aside. Melt butter in skillet. Add flour and stir constantly; do not
brown. Add milk and a half cup reserved fish stock. Whisk until
smooth and creamy. Add salt, Tabasco, worcestershire and parsley. mix
well. Pour sauce over seafood mixture. Place remaining potatoes in
pastry bag, then pipe ring of potatoes around pie, with rosette in
the middle. Sprinkle pie with cheese. bake at 375 degrees for 40
minutes.
Date: 04-08-91 Area: Cooking

MMMMM