SPICED BEET PUREE WITH WALNUT OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets, with 1″ stem attach
2 lg Garlic cloves, unpeeled
2 ea Bay leaves
4 ea Cloves
4 ea Allspice berries
1 t Walnut oil
2 ts Kosher salt

Preheat the oven to 400F. Place the beets, garlic, bay
leaves, cloves, and allspice on a large double sheet
of aluminum foil. Wrap up into a package. Roast until
the beets are tender, about 2 hours. Discard the bay
leaves, cloves, and allspice berries. Remove the stems
from the beets and slip off the skins. Transfer the
beets to a food processor and process until smooth.
Stir in the walnut oil and the salt. Divide among 4
plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]

Title: Walnut Bread
Categories: Bread Osg1966
Servings: 1

1 ea Egg
1 c Sugar
1 c Milk
1 ts Salt
3 ts Baking powder
3 c Flour
1/3 c Walnuts

Bake 45 – 50 minutes in slow oven.

Note: Slow oven is 300 – 350 F.

Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
—–

Popularity: 6% [?]

Title: Chocolate Chiffon Mold
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

1 tb Gelatin; Granulated 1/2 c Water; Cold
3 md Eggs, Separated 1/4 c Cocoa; Dry (25 Grams)
1/8 ts Salt; 1 1/2 ts Vanilla; Real (No
Artificial)
1/2 ts Chocolate Extract; Pure Artifical Sweetener ;*
1/8 ts Cream Of Tartar; 42 g Ladyfingers; 6 Small

* Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water. Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff. Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic
wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving
plate as you would any gelatin mixture. To serve, cut into six
slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm;
Calories 103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange

Low-Sodium Diets: Omit Salt

MMMMM

Popularity: 7% [?]

Title: MIXED PICKLE
Categories: Main dish
Yield: 1 servings

50 g Fresh chillies
50 g Dates
100 g Shallots
50 g Carrots
50 g Cauliflower
50 g Beans
3 Cloves garlic
2 sl Ginger
25 g Mustard seed
300 ml Malt vinegar
-I teaspoon salt
1/4 ts Chilli powder
75 g Sugar

Wash the chillies and cut lengthways. stone and
chop the dates halve the shallots, peel and slice the
carrots break the cauliflower into florets and wash,
string and cut the beans. Grind the garlic, ginger and
mustard seed together and mix with a tsp of vinegar
Place 200 ml vinegar into a pan and bring to the boil
with the salt. Add the chillies and when vinegar boils
again remove the chillies. Add the shallots and, again
when vinegar boils remove the shallots. Continue
process with all vegetables. Mix the garlic, ginger
mustard seeds, chilli powder and dates together with
the rest of the vinegar, add the cooked vegetables and
mix well. Stir in the sugar. From “A taste of Sri
Lanka” by Indra Jayasekera, ISBN #962 224 010 0

—–

Popularity: 5% [?]

Title: Cream Of Potato Soup (Instant)
Categories: cheese/eggs
Yield: 100 servings

2.50 ga water; warm
3.50 ga water
2.00 lb bacon; sliced fz
2.50 lb milk; dry non-fat l heat
4.00 lb potato inst gra #10
3.00 lb onions dry
1.00 tb pepper black 1 lb cn
5.00 oz salt table 5lb

1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING

UNTIL ONIONS ARE TENDER.

2. ADD PEPPER AND SALT; MIX WELL.

3. ADD WATER; BRING TO A BOIL.

4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO

NOT BOIL AFTER MILK IS ADDED**

5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.

6. SIMMER 5 MINUTES.

NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB

CHOPPED ONIONS.

2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

RECIPE NO. A-11.

3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: P01600

SERVING SIZE: 1 CUP (8 O

—–

Popularity: 4% [?]

Title: GARLIC CHIP COOKIES
Categories: Cookies, Desserts, Garlic
Yield: 60 servings

10 Cloves fresh garlic
Boiling water
-specialty stores carry this
1/2 c Maple syrup
1 c Butter, softened
3/4 c Brown sugar
3/4 c Sugar
2 Eggs
1 ts Vanilla
1/2 ts Salt
2 1/4 c Chocolate chips
1/2 c Chopped nuts
2 1/2 c Flour
1 ts Baking soda

Drop garlic cloves into boiling water for about 5 minutes until tender.
Peel and chop garlic and soak in Maple syrup for 20 minutes.
Meanwhile,[back at the ranch
] cream butter, sugars, eggs and vanilla together until light and fluffy.
Combine flour, baking soda, and salt. Add to cream mixture. Then stir in
chocolate chips and nuts. Drain garlic and add to cookie batter. Blend
well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2
inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly
browned. Remove from oven and cool on racks.

—–

Popularity: 4% [?]

Date: Fri, 01 Apr 94 11:12:04 EST
From: thorp@pobox.upenn.edu

Anglefood pudding cake

Bake one anglefood cake in a ring pan.

Allow to cool.

Cut off 1″ from the top so the ring stays intact. (now you have a little
ring and a big ring =-) ) Save the top and put it aside.

Cut 1″ from the sides of the cake, being sure not to poke through the
bottom. (You want to go about 1″ from the bottom). So now you have 2 cuts
in the cake, one being around the outside, and one around the center hole.
Now scoop out all the cake in the middle and place in a bowl. Now you
should have a “shell” of a cake.

Ok, now in a COLD metal or glass mixing bowl, mix up 1 package of chocolate
pudding (skim milk is a given). I use the sugarfree because I try to make
this as low-cal as possible. After the pudding is made, mix in 1 cup of
whipped cream (when I’m lazy I use the “lite” stuff, and when I have time,
and the cake is going to be eaten quickly, I use the faux). Now add the
pieces of angelfood cake that came from the center. I have done this in
both large pieces, and with really small pieces. My ex boyfriend likes the
small pieces, my girlfriend likes the big pieces. (I think I agree with
him, but whichever.)

Place the “filling” in the “shell.” If you don’t come all the way to the
top of your “groove” you can fill the rest with whipped cream. Replace the
top. Cover the outsides (at least the top, anyway so you can’t see your
“seam”) with whipped cream.

If you use the “lite” stuff, this is better chilled.

I have NEVER had any left over, even at a dinner of 6 (ok, maybe one piece,
which my girlfriend ate for lunch the next day) so the faux stuff usually
isn’t a problem because it won’t have time to seperate. =-)

If you do the faux stuff, you are REALLY REALLY lowfat (negligable fat –
just whatever is in the pudding mix. I don’t remember the exact numbers).
Even with the lite stuff, the %CFF is pretty low.

Just so I credit the appropriate parties, this recipe came of the box of
Betty Crocker Angelfood cake. =-)

Popularity: 3% [?]

Sardinian Pasta With Tomato Basil

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 quarts water — (up to 2 tablespoons — plus 1 teaspoon
— salt
1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 1 tablespoon butter

Bring water to a boil and add salt. Add pasta to the water and cook at a boil
for 30 minutes.

While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.

Drain the pasta in a colander and pour into a serving bowl. Stir butter into
the tomato sauce and immediately add to cooked pasta. Stir well to fully coat
the pasta. Serve the chicken over a bed of pasta.

Yield: 4 to 6 servings

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

DIXIE PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
2 Eggs
1/2 cup Flour
1/2 cup Butter — unsalted
1 cup Chocolate chips
1 cup Pecan halves
1 tablespoon Bourbon
1 teaspoon Vanilla
1 Pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually
beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and
flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Mini-Chimis

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 120 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil — for frying
4 cups homemade mexican meat mix — thawed
2 packages won-ton wrappers — 16 ounces each
water
guacamole
salsa

In a large skillet, heat 2″ of oil to 375°.

Place a won-ton skin on the table on the diagonal (like a diamond). Spoon 1
heaping teaspoonful of the meat mixture in the lower corner of won-ton skin.
Fold the lower point up over the fililng, the fold the sides in. Moisten the
top corner with a little water and roll the won-ton into a cylinder. Repeat
with remaining meat filling and won-ton skins.

Lower several mini-chimi rolls at a time into the hot oil. Fry for 3-4
minutes, or until golden brown, turning as needed to brown evenly. Drain on
paper towelling. Serve with guacamole and salsa.

Makes 120.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]