POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grant — HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white — beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed — top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15″ by 5″ rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1″ apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.

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Popularity: 6% [?]

Bread Machine Garlic Bagels

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon minced garlic
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.

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Popularity: 6% [?]

1 1/2 lb. boneless chunk or stew meat,
cut into bite size pieces
1/2 c. diced onions
1/4 c. diced bell pepper
1 clove garlic
2 tbsp. oil
1 tbsp. flour
1 c. water
2 to 3 cans whole tomatoes (or 2 to 3
fresh)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
Cook the beef, onion, bell pepper and garlic in the oil until the
meat is browned and the onion is tender. Add the flour, stirring to
blend it with the pan juices. Add the water, tomatoes, salt, pepper
and cumin and simmer, covered for 45 minutes. Serve as a main dish
or with flour tortillas.

Popularity: 2% [?]

BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Popularity: 10% [?]

Title: BEEF AND RICE DINNER
Categories: Chinese, Beef, Rice
Yield: 6 servings

1 pk Hamburger Helper *
1 cn (16oz) Mixed Chinese Veg ***
1 cn Condensed Beef Broth **
Small Green Pepper ****

* Rice Oriental Dinner ** 10-1/2 oz *** Drained ****
Thinly sliced

Prepare Oriental Rice Dinner as directed on package
except omit water; add enough water to beef broth to
measure 3 and 1/3 cups liquid. Five mins before end of
cooking, stir in vegetables and green peppers.

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Popularity: 5% [?]

Title: CHOCOLATE BREAD PUDDING (FINSAND)
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips;
3 c Skim milk;
2 Eggs;
1/2 ts Salt;
1/3 c Granulated sugar replacement
2 ts Vanilla extract;
8 sl Dry bread;

Melt the chocolate chips in 1 cup of the skim milk
over medium heat. Stir in the remaining milk. Set
aside. Beat eggs unitl frothy; add salt, sugar
replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from
bread and cut into slices into small cubes. Drop cubes
into greased 1 1/2-qt casseole or baking dish. Pour
chocalate mixture over the bread cubes; be sure to
saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding
ic completely set. Serve warm or cold. Food Exchange
per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1
SERVING: 99;

Source: The Diabetic Chocolate Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and
her Meal Master

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Popularity: 3% [?]

Hawaiian bagels

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
1 teaspoon coconut extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
1/2 cup dried pineapple — diced
5/8 cup dried coconut — shredded or flaked

Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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NOTES : These are really excellent.

Popularity: 2% [?]

HOT AND SWEET NUT BRITTLE

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blanched whole almonds
1/4 cup cider vinegar
2 cups plus 1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to 3/4 teasp ground red pepper (cayenne)

Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.

While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2
cups
sugar to boiling over medium heat. Continue cooking over medium heat
until
mixture turns dark amber in color, 15 to 20 minutes, stirring
occasionally.
(If using a thermometer, temperature should read about 360 degrees
F.)

Meanwhile, in small bowl, mix salt, cumin, coriander, ground red
pepper,
and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.

Remove saucepan from heat. Stir spice mixture into hot sugar syrup.
Add
almonds, and stir until evenly coated. Immediately pour mixture onto
cookie
sheet. With 2 forks, spread almond mixture to form a single layer.

Cool brittle completely on cookie sheet on wire rack. With hands,
break
brittle into small pieces. Store in tightly covered jar or tin for up
to a
month.

Yield: About 1 3/4 pound

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Popularity: 8% [?]

VEGAN: BARLEY MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Butter or oil
1 md Onion, chopped
3 c Fresh sliced mushrooms
2 Cloves garlic, pressed
2 tb Dry white wine
1/2 ts Dried thyme
1 1/2 c Washed barley
1/2 c Soy flakes (optional)
8 c Broth (use your favorite)
Salt and pepper to taste
2 tb Chopped fresh dill or
1 tb Dried
1 tb Dry sherry

Saute the onion in the fat until translucent. Add
mushrooms and garlic, stirring, for 2 minutes. Add the
wine and thyme, saute another 3 minutes. Add barley,
stir and saute another 3 min. Addd the soy flakes and
the broth, bring to a full boil and reduce to simmer,
for 40 min. Season with salt and pepper, stir in
sherry and dill. >From Fast Vegetarian Feasts by
Martha Rose Shulman. Enjoy! JuneLZ

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Popularity: 4% [?]

Title: LOW-FAT COLESLAW
Categories: Salads, Low-cal
Yield: 4 servings

1 tb Balsamic vinegar
1 ts Tahini
1/2 ts Dijon mustard
1/4 ts Celery seed
Dash Worchestershire sauce
1 3/4 c Nonfat mayonnaise
1 1/2 c Shredded green cabbage
1/2 c Shredded red cabbage

Whisk together vinegar, tahini, mustard, celery seed
and Worch. sauce. Stir in mayonnaise. Add cabbages,
toss well. Per serving: 22 calories, 0.7 g fat (25%)

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MM: CITRUS VINAIGRETTE WITH HAZELNUT OIL

Popularity: 5% [?]