Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

Popularity: 8% [?]

KVASIVSKA SELIANSKA (VILLAGE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 t Dill, fresh — chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg. Add some of the
boiling stock-juice to the pot and simmer for 4
minutes. Add the mashed potatoes and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and
sprinkle the croutons liberally.

ORIGIN: Lissa Dwornikov,
Liev-Ukraine, circa 1996
per Don Houston

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Unsalted butter
2 Ribs celery — strings removed
with a vegetable peeler — chopped
1 small Onion — minced
2 Stalks fresh lemongrass — tender inside only,
2 medium Cucumbers, peeled, seeded — chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh cilantro leaves
3 tablespoons Whipping cream — if desired
Salt — pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1.
Melt
butter in a large saucepan. Add celery, onion and lemongrass. Cook gently
until
onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce
heat, cover and simmer until cucumber is tender, 10 minutes.
2. Strain solids from liquid, reserving both. Puree solids with spinach and
cilantro in a blender or food processor. Add reserved liquid, cream, salt and
pepper; mix until smooth. Serve warm or chilled.

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]

Title: Dorothy’s Easy Do Butter Cookies
Categories: Cookies, Holiday
Yield: 4 servings

2 1/3 c All purpose flour
1 c Powdered sugar
1 c Soft butter
1 l Egg
1 1/2 ts Vanilla
1/2 ts Salt

In large mixing bowl, cream together butter and powdered sugar. Add
remaining ingredients, mix at low speed until dough is formed.Cover
bowl and chill for several hours.When ready to make cookies, you may
tint dough with food coloring if desired.
To make cookies: you may shape into 1 in.balls and roll in colored
sugar. You may flatten balls and decorate. You can roll out dough and
cut with cookie cutters. Or as I do, load dough into cookie press and
extrude into various shapes. Decorate cookies as desired. Bake on
ungreased cookie sheet at 375 degrees for 10-12 minutes.Cookies will
be soft and harden as they cool.

—–

Popularity: 4% [?]

Title: Cake Mix Bar Cookies
Categories: Cookies, Chocolate
Yield: 16 servings

—–wendy ceracche
-dbcp84b—–
1 Cake mix *
1 Egg
1/2 c Oil
1/4 c Water
6 oz Chocolate chips **

Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add
the
chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25
minutes.
Cool and cut into squares. * Suggested box cake mixes ~ Pillsbury Plus
Yellow,
Butter or Devil’s Food. I also used the Duncan Hines Fudge Marble mix.
You take
some of the batter and mix with the fudge packet. I needed to add a T or 2
of
water just enough to mix. First spread and pat down in pan the plain
yellow
mixture then I added the fudge mixture and swirled it in pan.
Came out great. ** Also may want to try butterscotch chips, or nuts for
variety.

—–

Popularity: 4% [?]

HERBED SUMMER VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Harned 1994
Herb/spice Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Mixed fresh herbs*
— loosely packed
8 oz Feta cheese
3 tb Olive oil
1 lb Yellow patty-pan squash
— trimmed, cut vertically
— in 1/4″ thick slices
8 oz Green beans — trimmed
— cut diagonally
— in 1/2″ pieces
1 lb Tomatoes* — cored
— coarsely chopped
Salt and pepper — to taste
1/4 c Fresh dill — loosely packed

*Oregano, basil and chives.

**Ripe tomatoes are essential to this dish, but beyond
that, try any vegetable available. Loomis also
suggests trying asparagus, fava beans, baby turnips,
baby bok choy, scallions or garlic shoots in this
recipe.

Mince mixed herbs. Crumble the feta cheese in a small
bowl, drizzle it with 2 tb. of olive oil, and stir in
the minced herbs until thoroughly incorporated. Set
aside.

Heat remaining 1 tb. olive oil in a wok or large heavy
skillet over medium-high heat. When oil is hot but
not smoking, add the squash and cook, stirring
constantly, until it begins to soften, 3 to 4 minutes.
Add the beans; toss to mix. Cook, stirring
constantly, until they begin to turn a vivid green, 3
to 5 minutes. Add tomatoes and cook, stirring
constantly, until squash is translucent, beans are
bright green and crisp-tender, and tomatoes have
softened, 4 to 5 minutes. Season with a little salt
and a generous amount of pepper. Remove from heat.

Mince dill and add it to the vegetables, mixing well
so that it is evenly distributed. Transfer vegetables
to a warmed serving platter, distribute the seasoned
feta cheese on top, and serve immediately.

Yield: 4 to 6 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
252-253. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Title: Chinese Style Fried Rice
Categories: Vegetables
Yield: 4 servings

1 c Water 1/3 c Onion
1 1/3 c Minute rice 1/2 c Water
1 Egg 3 tb Soy sauce
3 tb Butter

In a small saucepan, bring 1 cup water to a boil.
Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile
using a 10″ skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup
chopped onion to the rice. Saute, stirring over medium heat until mixture
is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into
the rice.

—–

Popularity: 7% [?]

Mexican-Style Hot Chocolate

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Beverages
Chocolate Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups Nonfat dry milk powder
1/2 cup Powdered sugar substitute*
1/2 cup Unsweetened cocoa powder
1 teaspoon Ground cinnamon

*Not aspertame – loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa powder,
sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place
up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup
boiling
water; stir to mix. Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
exchange, 1/2 fat
Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared but not
tested by Elizabeth Rodier, Oct. 1993

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

—–

Popularity: 14% [?]

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

– - – - – - – - – - – - – - – - – -

Popularity: 60% [?]