Tamarind-Honey Dressing

Recipe By : Terrific Pacific Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Tamarind

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Tamarind Pulp
1/2 Cup water, boiling
3 Tablespoons Lime Juice,Fresh
1 1/2 Tablespoons Soy Sauce — or to taste
2 1/2 Teaspoons Ketchup
2 Tablespoons honey — or to taste
1 1/2 Teaspoons Ginger,Fresh,grated
2 cloves garlic, crushed
2 Chili Peppers,Red,Hot,dried, crumbled
1 Tablespoon lemongrass, fine sliced,fresh — lower 3 inches,inner
salt — to taste
pepper, white, ground,fresh

1. Soak tamarind pulp in boiling water off heat for 15 minutes. Stir mash
with a fork to help it dissolve. Strain through a fine strainer into a bowl,
pressing on the solids with the back of a wooden spoon to extract all the
liquid.
2. In a bowl, combine the tamarind juice, lime juice, say sauce, ketchup,
honey, ginger, garlic, chiles lemongrass. Stir well to dissolve the honey.
Season with the salt pepper.

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Serving Ideas : Good with grilled chicken shrimp salad.

Title: Chocolate No Bake Cookies
Categories: Cookies, Heritage, Kids
Servings: 1

1/2 c Butter
2 c Sugar
1/2 c -Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring to a boil for 30
seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
on wax paper and let harden.

one of my grandmother’s Terrill’s recipes
Source: grandma (via mom)
posted by Anne MacLellan

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Title: Easy Blueberry Cobbler
Categories: Diabetic, Desserts
Yield: 6 @ 1/2 each

3 c Fresh Blueberries 1 c A-p flour
Vegetable Cooking spray Sugar substitute to equal
1 tb Lemon Juice -1 1/2 cups sugar
1 Egg; beaten 1/4 c + 2 tb margarine, melted
(egg sub may be used) -reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
cooking spray; sprinkle with lemon juice. Combine egg, flour, and
sugar substitute; stir until mixture resembles coarse meal. Sprinkle
over blueberries. Drissle melted margarine over top. Bake at 375
degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1
Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
Fiber: 1 gm; Sodium: 114 mg

(From Jungle.Boy via GEnie)

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Title: Apple Juice
Categories: Beverages, Canning
Yield: 1 guide

Quality: Good quality apple juice is made from a blend of varieties. For
best results, buy fresh juice from a local cider maker within 24 hours
after it has been pressed.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.

Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Apple Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 10 min.
Process Time at Altitudes of Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 15 min.
Process Time at Altitudes of Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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BAKLAVA

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Greek Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Walnuts (16 oz), chop fine
1/2 c Sugar
1 t Ground cinnamon
1 lb Phyllo sheets
1 c Unsalted butter, melted
1 c Honey

Grease 13″ by 9″ baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to
extend up sides of pan; brush with butter or margarine. Repeat to make 5
more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into
approximately 13″ by 9″ rectangles if desired; otherwise, just be sure to
butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with
butter or margarine. Repeat to make at least 6 layers, overlapping small
strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of
the walnut mixture. Repeat step 3 three more times. Place remaining phyllo
on top of last walnut layer. Trim any phyllo that extends over top of pan.
With sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not
boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at
least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.

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Title: GAJAR HALVA #2
Categories: Candies, Indian
Yield: 6 Servings

6 md Carrots;scraped/coarse grate
1 qt Milk
1 c Light cream
1 c Jaggery (raw cane sugar)*
1/2 c Sugar
1 1/2 c Almonds, blanched;pulverized
1/4 c Ghee
1/2 ts Cardamom seeds; crushed
1/4 c Pistachios; toasted/unsalted
1/4 c Almonds; unsalted/slivered/
-blanched/toasted

* Substitute 1 cup dark-brown sugar combined with 1 tb dark molasses

In a deep heavy 5- to 6-quart saucepan, combine the carrots, milk and
cream. Stirring constantly, bring to a boil over high heat. Reduce the
heat to moderate and, stirring occasionally, cook for 1 hour, or
until the mixture has reduced to about half its original volume and
is thick enough to coat a spoon heavily. Stir in the jaggery and the
sugar, and continue cooking for 10 minutes. Reduce the heat to the
lowest possible point, add the pulverized almonds and the ghee, and
stir for 10 minutes more, or until the halva mixture is thick enough
to draw away from the sides and bottom of the pan in a solid mass.
Remove the pan from the heat and stir in the cardamom.

With a metal spatula, spread the halva on a large heatproof platter,
mound it slightly in the center, and decorate the top with pistachios
and slivered almonds. Serve warm or at room temperature. In India,
gajar halva is also sometimes decorated with a special edible silver
leaf.

Source: Time-Life Foods of the World: “The Cooking of India”

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Title: BAVARIAN APPLE TORTE
Categories: Pies, Fruits, Desserts
Yield: 8 servings

————————–PASTRY————————–
1/3 c Sugar
1/3 c Butter
1 tb Shortening
1/2 ts Vanilla
1 c Flour

————————–FILLING————————–
5 Apples; winesap, golden
-delicious, Granny Smith
8 oz Cream cheese; room temp
1/4 c Sugar
1 Egg
1/2 ts Grated lemon peel
1/4 ts Vanilla
1/8 ts Salt
Cinnamon sugar
1/2 c Sliced almonds

Pastry: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 1/2 inches up
sides of greased 9 inch spring form pan. Place in
400F oven for 15 minutes.

Pare and slice apples to make 1 quart (4 cups).

Filling: Beat cream cheese, sugar, egg, lemon peel,
vanilla and salt until smooth. Pour over pastry. Top
with apple slices, cinnamon sugar and nuts. Bake at
400F for 40 minutes.

From “A Flock of Good Recipes,” Shepherd of the Bay
Lutheran Church, Ellison Bay and Sister Bay (Door
County), Wisconsin

Good Tastes column, Green Bay Press Gazette, 10/1/1995

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Title: Steak Hawaiian
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef top round steak (sliced) 2 tb Unsweetened pineapple juice
1/2 ts Mace 1 Pineapple
slice (unsweetened)

Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with
pineapple juice; top with pineapple slice. Secure foil tightly. Place
in baking dish. Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1
serving = 3 lean meat, 1 fruit calories 200

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Title: $20,000 PRIZE-WINNING CHILI
Categories: Tex-mex
Yield: 1 servings

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt’s tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler’s beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water

In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.

From: Bill and Becky Pfeiffer. 1980 World Championship
Chili Cookoff Winners.

Posted on GEnie Food Wine RT May 24, 1993 by
M.HATALA [Mike in FL.]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

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Title: Whiskey Balls
Categories: Candies, Christmas
Yield: 36 servings

3 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner’s sugar
1/2 c Bourbon
3 tb Light corn syrup
Salt, if desired

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner’s
sugar, bourbon, corn syrup, and a dash of salt. Form into small
balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner’s sugar and
place on a cookie sheet. Chill in the refrigerator for several hours
or overnight.

Note: It is traditional in the South to use bourbon, but rye may
also be used. This confection — or at least a version of it — was
an early Southern version of those chocolate truffles that became the
rage for chocolate lovers during the 1980s in this country. The
whiskey balls are made, of course, with cocoa rather than chocolate.

~-From Craig Claiborne’s “Southern Cooking”

~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the
Bourbon Cowboy.

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