Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

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Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
2 cups shredded green cabbage
1/2 cup sliced onion
4 garlic clove — minced
1 1/2 cups canned beef broth
1 cup chopped canned whole tomatoes and water
1/2 cup each: carrots and celery — chopped
4 ounces drained canned white kidney (cannellini)
beans
1/2 cup diced zucchini
1 tablespoon fresh basil or 2 tsp. dried — chopped
1/2 teaspoon salt
dash pepper
1 cup cooked small macaroni shells or elbow
macaroni
1 tablespoon chopped fresh parsley
2 teaspoons grated parmesan cheese

In 2 1/2 or 3 quart saucepan heat oil over medium heat: add cabbage, onion,
and garlic and saute, stirring occasionally, for about 10 minutes. Add broth,
tomatoes, water, carrot and celery; cook for 15 to 20 minutes longer. Add
beans, zucchini, basil, salt, and pepper and let simmer until vegetables are
tender, about 15 minutes. Add macaroni and cook until heated; serve sprinkled
with parsley and cheese.

Each serving provides: 1 protien exchange; 1 bread exchange; 5 vegetable
exchange; 1 fat exchange; 40 calories optional exchange
Per serving: 299 calories; 14 g protien; 7 g fat; 49 g carbohydrate; 1,579 mg
sodium (estimated) 1 mg cholesterol

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

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Recipe By : High Flavor Low Fat Cooking-Steve Raichlin
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegan
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tofu — medium or soft
1 jalapeno — cored,seeded,minced
2 cloves garlic — minced
2 teaspoons fresh ginger root — minced
2 scallions — minced
2 tablespoons tamari soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon water — if needed
salt — to taste
pepper — to taste

Combine all the ingredients except the scallion greens and water in food
processor or blender. Puree until smooth, adding water as necessary to obtain a
creamy consistency. Transfer to a bowl and garnish with scallion greens.
Serve as soon as possible; the dip tends to darken as it sits.

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Per serving: 138 Calories; 9g Fat (53% calories from fat); 10g Protein; 7g
Carbohydrate; 0mg Cholesterol; 415mg Sodium

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.

Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict – keep checking.

Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the soup pureed, do it
before adding the green beans – the color will be
better.

Serves 6 to 8.

From: MAIN COURSE SOUPS STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92

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1/3 c Finely chopped dried
-apricots
3 tb Grand Marnier
-(orange-flavored liqueur)
2 c Ground vanilla wafers
1/2 c Plus 2 T confectioner’s
-sugar
1/4 c Finely choped slivered
-almonds, toasted
2 tb Frozen orange juice
-concentrate, thawed

Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour
to soften. In medium bowl, combine vanilla wafers, 1/2 c confectioner’s
sugar and almonds. Stir in apricots with liquid and orange juice
concentrate. Blend well. Form 1-inch balls. Roll balls in 2 T
confectioner’s sugar. Place in airtight container for at least 2 days for
flavors to develop; refrigerate for longer storage. If desired, roll in
additional confectioner’s sugar before serving. Orange-apricot balls will
keep for several weeks in the refrigerator. Allow to come to room
temperature before serving. Makes 25.

Source: Safeway Preferred Customer News, December 1991

Enjoy.

Barbara

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1 c Packed brown sugar
1/4 c Margarine; softened
1/4 c Shortening
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour
1 1/4 c Raisins
3/4 c Chopped nuts

Recipe by: Betty Crocker
Heat oven to 375 degreesF. Mix brown sugar, margarine, shortening, coffee,
egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake until almost no indentation remains when
touched, 8 to 10 minutes. Immediately remove from cookie sheet. About 4
dozen cookies.

—–

1 Chicken 5-6 lb (stewing)
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
-1 bay leaf
Salt pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time
in a piece of cotton till quite dry. Place in a saucepan. When
potatoes are all squeezed dry add as much boiling broth from the
chicken as needed to almost cover ptoatoes. Stir till thoroughly
mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease
generously a 8″ square baking dish. Spread half potatoes in the
bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very
finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very
small dice. Bake 1/2 hour in 350F oven or till top is golden brown
and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane
Benoit. To quote the author, “R^ape in French means grated, so in
either case, r^apure or rappie” indicated that fact. A great deal of
French and English is mixed together in the Acadian language") (I had
to leave out the French accents.)

MMMMM

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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1 pk Pistachio pudding
1 cn Crushed pineapple and juice
(Large can)
1 c Miniature marshmallows
1 lg Carton of Cool Whip
Nuts

Mix pudding, crushed pineapple and juice together. Add marshmallows. Add
Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate.
Randy Rigg

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