Title: Glazed Fresh Strawberry Pie
Categories: Pies
Yield: 6 servings

3 pt strawberries; fresh, hulled
1 c sugar
3 1/2 tb cornstarch
1/2 c water
1 red food coloring; a few dr
1 baked 9 pie shell
1 sweetened whipped cream

Mash 1 pt of the strawberries, using a fork, and set aside. Combine
the sugar and cornstarch in a 3 quart sauce pan. Stir in the water
and mashed berries. Cook over medium heat, stirring constantly,
until the mixture comes to a boil, then cook 2 minutes longer.
Remove from the heat and stir in the food coloring. Cool to room
temperature. Fold in the remaining 2 pts of strawberries and turn
into the baked pie shell. Chill in the refrigerator at least 2
hours. To serve, top with puffs of sweetened whipped cream

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Popularity: 3% [?]

BRAZILIAN CHICKEN RICE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 lb. Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1″ pieces
1/4 c Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
1/2 c Uncooked white rice
Salt freshly ground black
Pepper
3 Carrots, thinly sliced on
The diagonal
1/4 c Finely chopped flat-leaf
Parsley

1. Wash the chicken thoroughly. Remove the skin and
any pieces of fat.
Pin the bay leaf to 1 onion quarter with the
clove. Place the
chicken in a large pot with the tomatoes, onion
quarters, 1 carrot,
celery leaves, and peppercorn bundle. Add 10 cups
cold water and
bring to a boil. Using a ladle, skim off the fat
and foam that rise
to the surface. Reduce the heat and simmer for 1
hour, skimming often
to remove the fat.
2. Remove the chicken from the broth and let cool.
Strain the broth into
a large saucepan, pressing the vegetables to
extract the juices.
(There should be about 8 cups of broth.) Pull the
chicken meat off
the bones and shred or finely dice it.
3. Add the rice, salt, and pepper to the broth and
simmer for 10 minutes.
Add the thinly sliced carrots and celery to the
soup with the shredded
chicken and half the parsley. Simmer the soup for
another 10 minutes,
or until the rice is tender. Correct the
seasoning, adding salt and
pepper to taste. Sprinkle with the remaining
parsley and serve at
once.
~–

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Popularity: 3% [?]

Title: IMPOSSIBLE HAM AND ASPARAGUS PIE
Categories: Main dish
Yield: 8 servings

2 c Ham; fully cooked, smoked*
1 1/2 c Swiss cheese; shredded
1 lb Fresh asparagus; cut 1″
2 Green onions; sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus and onions in plate. Beat milk, eggs,
baking mix, salt and pepper until smooth, 15 sec. in
blender on high or 1 min. with hand beater. Pour into
plate. Bake until knife inserted in center comes out
clean, 40-45 minutes; sprinkle with 1/2 c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus,
thawed and well drained may be substituted for the
fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed
except-grease pie plate, 8 x 1 1/4″ Divide amts. of
all ingred. except baking mix and eggs into halves.
Use 1/2 c. baking mix and 2 eggs. Bake 35-40 min.

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Popularity: 8% [?]

Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings

3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.

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Popularity: 4% [?]

BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

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Popularity: 4% [?]

Title: Chickpeas in Spicy Tahini Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 3 servings

1 c Dried chickpeas
4 c Water
1 tb Olive oil
1 c Chopped onion
1 ts Dried basil
2 Garlic cloves; minced
1/4 c Tahini
1 c Water
1 tb Arrowroot
1 tb Lemon juice
2 tb Salsa (hot or mild)
1 tb Low-sodium tamari

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30
minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil
unti onion is nearly tender. Add garlic and continue to saute until
onion is soft and translucent.

Stir in tahini and 3/4 cup water. Cook, stirring constantly, until
sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon
juice, salsa and tamari. Add to tahini mixture in skillet. Add
chickpeas and cook over high heat, stirring constantly until mixture
thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg
chol, 26 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Popularity: 4% [?]

Gazpacho Ice with Cucumbers

Recipe By : The Best of Gourmet – 1987
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon unflavored gelatin
2 tablespoons dry white wine
1/2 pound tomato — peel, seed, chop
1/4 cup cucumber — peel, seed, mince
2 tablespoons red onion — minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic — minced
1/8 teaspoon cayenne pepper

1. Soften the gelatin in the wine over low heat until dissolved.
2. Add the gelatin and the remaining ingredients to a blender and puree until
smooth.

Freeze as for any ice cream following the methods used for your ice cream
maker.

Garnish with paper-thin slices of cucumber.

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NOTES : Freeze in molds and serve as part of a salad in place of tomatos.

Popularity: 7% [?]

Cherry Vanilla Ribbon Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
3/4 c cold water
3 3/8 ozs fat-free vanilla pudding mix
1 c Cool Whip Lite® — thawed
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, water,
vanilla pudding. Mix until smooth. Fold in whipped topping. Spread half of
the cream cheese mixture into prebaked pie crust. Top with half of the
cherry pie filling. Repeat layers. Chill for 2 hours or until set.

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Per serving: 364 Calories; 3g Fat (7% calories from fat); 8g Protein; 69g
Carbohydrate; 4mg Cholesterol; 453mg Sodium

Popularity: 6% [?]

FALAFEL (HAMILTON)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain put into a
blender. Add baking soda salt. Blend till you have
a texture of fine breadcrumbs. Do not blend into a
paste.

Empty into a bowl. Add onion, cumin, coriander,
garlic, pepper, lemon juice cayenne. Mix gently
with a fork. Do not pat down.

Put 2″ oil in a wok. Form the mixtue into 18 patties.
Only shape them so that they just hold together. Put
into hot oil fry until they are redish brown on both
sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

“The Hamilton Spectator”, August, 1993

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Popularity: 4% [?]

LIEBES-KNOTEN (LOVE KNOTS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole eggs
1/2 c Thick cream
1/3 c Sugar
pn Of salt
1/2 ts Vanilla
3 c Flour

Beat eggs well with electric mixer. Add sugar and
beat well. Add salt and vanilla. Mixture will be
thin. Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form. Roll very
thin on lightly floured board. Cut into 1/2-inch
strips with knife or pastry cutter. Cut in crosswise
strips, 1 1/2 inches long. Give each strip a double
twist to resemble a bow.

Fry in deep fat, 375ø F. When brown, roll in
sifted powdered sugar.

~ Mrs. W. G. Bench typed posted by teri chesser 7.95

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Popularity: 3% [?]