CINNAMON PEACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ripe peaches
3 Whole cloves
3 Allspice berries
3 Cardamom pods
2 c Freshly squeezed orange
-juice
3 tb Fresh lime juice, or to
-taste
3 tb To 4 tb honey or brown sugar
-(or to taste)
1 t Ground cinnamon
1 t Ground ginger
1 c Nonfat yogurt
1 tb Diced candied ginger
Sprigs of fresh mint,
-for garnish

Drop the peaches in a pot of boiling water and boil
for 30 seconds. Rinse them under cold water and slip
off the skins. Pit the peaches and coarsely chop them.
Tie the cloves, allspice, and cardamom in cheesecloth
(or wrap in foil and pierce with fork). Combine the
peaches, spice bundle, orange juice, lime juice,
honey, cinnamon, and ginger in a heavy saucepan. (The
amount of honey needed well depend on the sweetness of
the peaches.) Simmer for 5-10 minutes, or until the
fruit is very soft. Remove the spice bundle and let
the soup cool to room temperature. Puree the soup in a
blender and chill. Just before serving, whisk in the
yogurt and candied ginger. Correct the
seasoning,adding honey and lime juice to taste. Serve
in glass bowls or wine goblets, garnishing each with a
sprig of mint. Serves 4-6.

Origin: Cookbook Digest July/August Shared by: Sharon
Stevens.

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Garlic Potato Skins

Recipe By : Quick, Healthy, And Delicious Cooking
Serving Size : 4 Preparation Time :0:15
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lg potatoes
2 Tsps olive oil
1/4 Tsp basil
1/8 Tsp garlic powder
2 Tsps Parmesan cheese

Preheat oven at 425. One day ahead, prick potatoes with
fork. Bake for 40 to 50 minutes or until tender. Cool.
Wrap and store in refrigerator. At serving time, cut
baking potatoes into quarters. Scoop out insides (reserve
for another use), leaving 1/2″ thick shells. Lightly brush
both sides of potato skins with olive oil. Place cut side
up, on a baking sheet. Bake for 15 minutes or until crisp.
Meanwhile, in a bowl, combine basil and garlic powder.
Spoon some of the mixture into each potato quarters.
Sprinkle with cheese. Bake for 2 to 3 minutes more or
until heated through.

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Title: Kay’s Shortbread
Categories: Cookies
Yield: 6 servings

1 c Butter 1 ts Cornstarch
3/4 c Icing sugar 1 pn Baking powder
2 c All-purpose flour 1 pn Salt

In a mixing bowl, cream butter and icing sugar until light and fluffy.
Stir in flour, cornstarch, baking powder and salt until very smooth. Form
into a firm ball.
Place on lightly floured surface. Lightly knead five or six times. Form
level teaspoonfuls into small balls. Place two inches apart on unbuttered
baking sheet. With fingertips or fork, gently press each ball to slightly
flatten it. If desired, place a cherry piece in the centre of each.
Bake in oven at 325 degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes five to six dozen.
From The Gazette, 90/12/12

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OVERNIGHT HASHED BROWN POTATOE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 cn Mushroom soup
8 oz Chedder cheese — shredded
1 Onion — grated
3/4 c Milk* (optional)

Cut butter into potatoes. Mix rest of ingred. together; pour over top of
potatoes. Toss. *1/4 – 3/4 c. milk can be used in place of one-half of
the sour cream. It will make a moister casserole, if desired. Bake in a
13×9″ pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I
have used Cheddar Cheese soup, but reduce the butter as it will be greasy
with both. I also put additional shredded cheese on top during the second
half hour of baking. Doubles well. Can be refrigerated overnight after
mixing all together. TSPN00B-LISA CRAWLEY

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Title: Cold Gaspacho
Categories: Soups/stews
Yield: 4 servings

1 Green pepper, diced 3 c Water
4 Tomatoes, diced 1/4 c Wine
1 Onion, diced 3 ts Lemon juice
3 Garlic cloves, minced 1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did not
puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
scallion floating on top.

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Title: Jalapeno Pizza Crust for the breadmachine
Categories: Breadmachin, Ornish, Low fat, Hot spicy
Yield: 4 crusts

1/2 c Lukewarm water
1 T Just Shortening or
Prune puree
3 T Chopped jalapenos w/ juice
1/4 t Salt
2 c Bread flour
1 t Active dry yeast

Place ingredients in your bread machine in the order recommended
by your machine’s manufacturer. Set to dough cycle.

NOTE: Watch to dough and add more water slowly (up to 1/4 cup more)
until the dough obtains the proper consistency. Check the dough again
during the 2nd kneading — mine got a bit thin and I added some
organic blue corn meal until the consistency was right.

NOTE: Just Shortening can be purchased at your local health food
store and consists of a combination of plum puree and prune puree and
is a very thick consistency.

MMMMM

Title: Granada turkey empanada
Categories: Poultry, Mexican
Yield: 8 servings

1 lb Ground turkey
1 Clove garlic, minced
1 c Onion, chopped
1/2 Green bell pepper, chopped
2 c Fresh tomato, chopped
1 tb Dried parsley
1 ts Dried cilantro
1 ts Cumin
1/2 ts Oregano
1/2 ts Red pepper flakes
1/8 ts Black pepper
1 – 15 oz pkg refrigerated pie
-crusts
1 Egg white, beaten

Source: MAINPOUL.ZIP

Preheat oven to 400 degrees. In a large skillet, over medium heat, saute
turkey, garlic, onion and green bell pepper until turkey is no longer pink
in color, onions are transparent and green bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black
pepper. Stirring, occasionally, cook over medium heat about 15 minutes or
until liquid is reduced. Spray cookie sheet with non stick vegetable oil.
Unfold, one pie crust in the center of the cookie sheet. Carefully, spread
one half the meat mixture to within 1″ of one ha; f of pie crust. Brush
exposed 1″ of pie crust with egg white. Encase meat by folding other half
of pie crust over meat mixture. Using a fork, press edges of crust
together. Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake for 20 to 25
minutes or until pastry is golden brown. To serve, cut each empanada into 4
wedges. Serves 8.

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1 cup chopped leeks (or onion if you perfer)
1 Tbsp butter
1 Tbsp. flour
2 cups diced potatoes
2 cups sorrel, packed
1 pint chicken broth
1 cup milk or cream
tarragon, summer savory, marjoram, etc.
Saute leeks in butter until limp and then stir in flour. Add salt and
pepper to taste. Add broth and potatoes. Bring to a boil and reduce heat
and simmer, covered, about 20 minutes until potatoes are tender. Add
sorrel and herbs and cook about 5 minutes longer. Cool slightly.

Pour into food processor and blend until smooth (do not overfill
processor, do in batches if necessary). Return to pan and stir in
cream and adjust seasonings. Garnish with a chiffonade of the sorrel.
We eat this hot the first meal and chilled for the left overs.

BARLEY NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Barley or Buckwheat Flour
3/4 c AM Whole Wheat Flour
2 ts Non-alum baking powder
2 ts Sea salt (optional)
1/4 c Raw honey
1 Egg — beaten
-OR- egg replacer
1/2 c AM Unrefined Vegetable Oil
1 c Fresh milk or water
-OR- milk substitute
1/2 c Pecans

Combine dry ingredients. Mix liquid ingredients
thoroughly. Add dry ingredients. Stir until moist,
but not smooth. Stir in pecans. Fill well-oiled
muffin cups 2/3 full. Bake at 350 F. for 15 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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OAT WHEAT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-(RTMX04A)
1 1/2 ts Yeast
1 1/2 c Wheat flour
1 1/2 c White bread flour
1 1/2 ts Salt
2 tb Sugar
2 tb Butter or margarine
1 1/4 c Warm water
1 tb Dry skim milk or Buttermilk

3/4 C rolled oats. Put dry ingred. in first; then liquid. Start
machine. YUMMYPReformatted by Elaine Radis

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