Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients
except filling , adding sour cream last. Mix filling ingredients in a small
bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for 1
hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

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Popularity: 9% [?]

Mild Fish Chowder

Recipe By : Eater’s Choice/tpogue@idsonline.com
Serving Size : 7 Preparation Time :0:00
Categories : soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth
2 cans water
3 cups potato — cubed
2 tablespoons rice — long grain
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish filet (mild) — such as turbot
1/2 can tuna in water

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-flour mixture to soup. Simmer soup until potatoes are fully cooked (ab
out 20 minutes.) Stir in corn, fish, tuna, and tuna liquid. Cook 5 minutes more
or until fish is fully cooked.

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Per serving (excluding unknown items): 155 Calories; 3g Fat (14% calories from
fat); 8g Protein; 27g Carbohydrate; 3mg Cholesterol; 183mg Sodium

NOTES : Our favorite fish chowder but I don’t put in the tuna.

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Popularity: 3% [?]

Title: Oliver’s Cornmeal Tea Biscuits
Categories: Cookies
Yield: 24 servings

2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water

Recipe by: Oliver’s Restaurant 2433 Yonge St.Toronto
Blend dry ingredients in a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal. Blend eggs, milk and
water. Stir into dry ingredients and combine until moistened and a soft
dough forms. Turn dough out on a heavily floured surface. Pat or roll to a
1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until
done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver’s
Restaurant 2433 Yonge St., Toronto Canada

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Popularity: 3% [?]

Title: WACKY CUPCAKES- DIABETIC
Categories: Cakes, Diabetic
Yield: 12 servings

1 1/2 c CAKE FLOUR
1/4 c SUGAR
1/4 c COCOA
1 ts BAKING SODA
1/2 ts SALT
1 c WATER,ROOM TEMPERATURE
1/2 c LIQUID SUGAR SUBSTITUTE
1 tb VINEGAR
2 ts VANILLA
1/2 c VEGETABLE OIL

PLACE FLOUR, SUGAR, COCOA AND SALT IN MIXER BOWL AND
MIX AT LOW SPEED TO BLEND. BEAT TOGETHER REMAINING
INGREDIENTS WITH A FORK TO BLEND. ADD ALL AT ONCE TO
DRY INGREDIENTS AND BEAT AT MEDIUM SPEED UNTIL SMOOTH.
PAPER-LINE 12 MUFFINS TINS OR GREASE WITH MARGARINE
AND FLOUR. FILL MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT
350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER
COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE. FROM
“THE NEW DIABETIC COOKBOOK” BY MABEL CAVAIANI, GIVEN
BY BRIDGET BENJAMIN (PHFC09A) ON *PRODIGY’S HEALTHY
EATING- FOOD AND WINE BULLETIN BOARD.

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Popularity: 3% [?]

Title: Lemon Cake (English)
Categories: Cakes, English
Yield: 4 servings

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

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Popularity: 91% [?]

Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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Popularity: 4% [?]

VANGI BATH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
Coriander seeds
Hing
3 Dried red chilli
Urad dal
Turmeric
Cinnamon sticks
Basmati rice, cooked
Coconut, flaked
1 lg Lemon

Cook the rice. The usual way – but to get it dry,
fluffy and light (not at all sticky).

Skin the eggplant and chop it into cubes; sprinkle
lemon juice on the cubes (+ some salt) and let sit for
30 minutes or so.

In a large saucepan, heat some oil and when hot, toss
the spices in and fry for 2-3 minutes. When the color
has changed to dark, use a slotted spoon and toss the
contents into a plate lined with a paper napkin (this
will drain out the oil sticking to the spices).

Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.

To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until about 3/4 cooked.
Remove the eggplant and keep in a warm container.

In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.

In a pot, boil one-quarter cup water, lotsa lemon
juice, 1/2 tsp turmeric and some salt.

Into the cooked rice, toss the contents of the pot and
stir. The rice should take on the color of the
turmeric.

Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there,
you can see a glimpse of the yellow turmeric color.

Squeeze lemon onto the eggplant; let sit for 1-2
minutes; toss the eggplant into the rice and stir.

Taste a bit; if you need salt, add. If you feel
something is missing, squeeze some lemon, stir and
repeat. (You may choose to add some salt that way too)
Vangi bath is ready. Serve with yogurt raita/pachadi.

satish@pa.dec.com

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Popularity: 2% [?]

Title: DIABETIC BARK CANDY
Categories: Diabetic, Candies, Chocolate
Yield: 1 batch

1 lb Milkcote
-=OR=-
1 lb Whitecote chocolte
1 c Crunchy cereal
Watermelon seeds
-any other crunchy food

In the top of a double boiler, melt coating over hot,
noit boiling, water. Add cereal and seeds. Blend
together thoroughly, then pour onto waxed paper and
spread thinly. Let stand until firm. Break into pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis.
53201 RECIPE CLIPPED By Jim Bodle 1/93

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Popularity: 3% [?]

Title: Jellied Biscuits
Categories: Breads
Yield: 12 Muffins

2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/2 ts Cream of tartar
1/2 c Shortening
3/4 c Milk
1/3 c Jelly

“Jellied Biscuits are a pleasure to serve because they
look so lovely with the jelly on them.” – Marsha
Ransom In a bowl, combine flour, baking powder, sugar,
salt and cream of tartar. Cut in shortening until
mixture resembles coarse crumbs. ADd milk; stir
quickly with a fork just until mixed. Drop by rounded
tablespoonfuls onto a greased baking sheet. Make a
deep thumbprint in tops; fill each with 1 tsp. of
jelly. Bake at 450 degrees for 10-12 minutes or until
biscuits are browned.

From: , October/November 1994.
Posted by: Debbie Carlson (PHHW01A) – Prodigy

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Popularity: 5% [?]

Title: APRICOT-CARROT SALAD WITH GRAPEFRUIT MINT
Categories: Salads
Yield: 4 servings

2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt white pepper to taste
1/3 c Peanut oil
1 tb Grated ginger
2 sm Cloves garlic, minced
2 tb Grapefruit mint, chopped
1 lb Carrots
1/2 c Dried apricots, slivered
4 lg Romaine lettuce leaves

Make the dressing: In a small mixing bowl add 2 tablespoons lime
juice to red wine vinegar. Add ground cumin, sugar, salt and white
pepper to taste. With a whisk, stir in the peanut oil to form an
emulsion, then blend in ginger, garlic and mint. Allow the mixture to
sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment
in a food processor. Place carrots in a large mixing bowl and add
apricots. Add dressing, tossing salad until well coated. Spon salad
onto large chilled romaine lettuce leaves, and serve.

Source: Shepherd’s Garden Seeds pamphlet.

MMMMM

Popularity: 3% [?]