CELERY-APPLE SALAD WITH CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-ÿÿChampagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to
soften while you cut the celery and apples. When they’re soft, after 10
minutes or so, drain them and squeeze out the water. Separate the stalks of
celery and peel the tougher outer stalks. Slice the celery into thin
pieces, straight across or at an angle. Cut the apples into quarters or
sixths if they’re large and thinly slice them crosswise. Finely chop the
celery leaves and the parsley and crack the nuts. Combine the celery,
apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them
with just enough walnut oil to coat everything lightly. Add the lemon juice
or vinegar to taste, salt lightly, season with pepper and toss again.

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Popularity: 8% [?]

Title: Figs
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 11 pounds is needed per canner load of 9 pints-an average
of 2-1/2 pounds yields 1 quart.

Quality: Select firm, ripe, uncracked figs. The mature color depends on
the variety. Avoid overripe figs with very soft flesh.

Procedure: Wash figs thoroughly in clean water Drain. Do not peel or
remove stems. Cover figs with water and boil 2 minutes. Drain. Gently
boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon
juice per quart or 1 tablespoon per pint to the jars; or add 1/2
teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars.
Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Figs in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 50 min.
1,001 – 3,000 ft: 55 min.
3,001 – 6,000 ft: 60 min.
Above 6,000 ft: 65 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 4% [?]

WHOLE WHEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 tb Oil
1 t Baking powder
1 t Baking soda
1 Eggs
2 tb Sugar
1/2 ts Salt
1 1/2 c Milk, sour
1/2 c Raisins — chopped (opt)

Preheat oven to 425. Mix all dry ingredients
thoroughly (do not sift); add shortening, egg, and
sour milk. Beat only until smooth. Fill well-oiled
muffin tins 2/3 full. Bake about 25 minutes.

If sour cream is used, omit 1/2 shortening.

Sylvia’s comments: the batter was too liquidy, and the
baking times were too long. I’ll use 1/4 c less
liquid next time. They were done after 20 minutes.
They also stuck to the paper liners, so need more oil.

Source: Household Searchlight – 1941

MM by Cathy Svitek

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at
net/node 004/005

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Popularity: 4% [?]

Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute 1/2 ts Cinnamon
2 c Pared and cored apples, 2 tb Unsalted margarine,
softened
-finely chopped (2 medium) 1 ts Vanilla
1 1/2 c Cooked white rice 2 Egg whites
1/2 c Pitted dates, snipped 1/4 ts Cinnamon
1/4 c Sugar

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

MMMMM

Popularity: 3% [?]

Waterloo Ice House Mexican Corn Soup

Recipe By : Waterloo Ice House Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 to 2 serrano peppers
1 cup onion — diced
1 poblano peppers
1/4 teaspoon cumin
1/4 teaspoon oregano
2 plum tomatoes
2 tablespoons margarine
2 cups half and half
2 cups canned creamed corn
6 to 8 ounces Monterey Jack Cheese — grated
tortilla chips

Remove and discard the stems from the serrano peppers and the poblano
pepper. Finely dice the serrano pepper. Remove the seeds from the poblano
pepper before slicing it into 1/2-inch strips. Dice the onion. Melt the
margarine in a soup pot and saute the pepper, onion and spices until soft.
Reduce the heat and simmer, while chopping tomatoes into chunks. Add
tomatoes to the pepper mixture. Simmer 3 minutes; set aside.

In a large soup pot combine the half and half with the corn soup mix. Mix
well before adding the creamed corn. Heat without boiling to combine
flavors. Place grated cheese in bottom of each cut before filling with soup
to withing 1/2 inch of top. Place tortilla chips on top of soup. Serve
immediately. Makes 1 quart.

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Popularity: 5% [?]

FRENCH ONION -CHEESE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
1/4 ts Ginger
1/4 ts Sugar
3 c Better for Bread flour
1/2 c Wheat flour
2 tb Gluten
1 t Salt
1 tb Dried minced onion
1/2 c Kraft French Onion
-Spreadery Cheese
-Snack +1 Tablespoon
1 Egg — (or 1/4 c Egg
Beaters)
1 tb Vegetable oil
10 1/2 oz Cond.French Onion soup, heat

Add all ingredients into the pan in the order listed. Select white
bread and push “Start.” Wonderful for sandwiches or any-meal
accompaniments, this bread can also rovide a spectacular presentation
from first- course French onion soup for a haute cuisine dinner.
Spread 1 full-round slice per person with butter (or Kaplan’s Better
Than Butter) and dust with grated Parmesan cheese. Cut circles out of
the centers with a coffee can, place outer rings and circles on a
cookie sheet and slide under an oven broiler to brown. To serve: put
one cutout in the bottom of each soup bowl, ladle in hot soup, then
place the crusty outer rings atop the bowls. Shared by Barb Day

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Popularity: 3% [?]

Wild Rice Dressing

Recipe By : Home Cooking, Nov 1994
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Wild Rice — uncooked
1 1/4 C Water
1/2 C Onion — chopped
1/4 C Brown Rice
1 1/2 Tsp Chicken Bouillon — vegetarian,
— granules, instant
1/2 Tsp Dried Thyme
1/8 Tsp Pepper
2 C Fresh Mushrooms — fresh sliced
1/2 C Chopped Celery
1/2 C Waterchestnuts — chopped

Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.

Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until
celery is just tender, stirring occasionally.

Serves 8

John Wilson, Lansing Mich.

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 110.8
Fat 0.7 g
Carbs 23.4 g
Dietary Fiber 2.1 g
Protein 3.6 g
Sodium 106 mg
CFF 5.1%

Popularity: 4% [?]

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2.00 c Heavy cream
2.00 c Half half
0.67 c Sugar
0.33 c Unsweetened Cocoa powder
2.50 oz Semi-sweet chocolate; chop
6.00 Eggs; well-beaten
0.50 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan. Add
sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into
eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15
minutes or until mixture thickenes and coats the back of a spoon. Strain
into bowl. Cool mixture completely, stirring often. Stir whiskey into
custard. Pour into a 1 quart ice cream churn. Freeze according to
manufacturer’s directions. Store in a covered container for several hours
to mellow the flavor. If ice cream is frozen solid, soften in refrigerator
before serving.

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Popularity: 9% [?]

Moments Of Bliss

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup boiling water
1/4 Cup butter
1 Cup flour — sifted
4 eggs
1/2 Cup sugar
1 Cup pecans — chopped
1 Teaspoon maple extract

Deep Fryer at 350°F.

Bring water to a rolling boil. Add butter and stir to dissolve. Add flour
all at once. Stir vigorously to prevent batter from sticking and burning to
pan. Cook mixture until it forms a ball in center of pan. Allow to cool
slightly.

Add eggs, one at a time. Beat well after each addition. An electric beater
is helpful for this part of the work. Beat in sugar, nuts, and extract.

Drop by half teaspoonful into deep fat at 350 degrees. Fry until nicely
brown. About 2 or 3 minutes. Drain on paper towel and toss in confectioners’
sugar.
Serve warm.

Yield: 30 cookies

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Popularity: 5% [?]

OATMEAL SCOTCHIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
-OR
1 Grated peel of orange
3 c Quick or old fashioned oats,
-uncooked
1 pk NESTLE Toll House
-butterscotch flavored
-morsels (12 oz)

Preheat oven to 375′F. In small bowl, combine flour,
baking soda, salt and cinnamon; set aside.

In large mixer bowl, beat butter, granulated sygar,
brown sugar, eggs and vanilla extract until creamy.
Gradually beat in flour mixture. Stir in oats and
Nestle Toll House butterscotch flavored morsels. Drop
by measuring tablespoonfuls onto ungreased cookie
sheets. Bake 7-8 minutes for chewier cookies (9-10
minutes for crisper cookies). Remove from cookie
sheets; cool completely.

Makes about 4 dozen cookies.

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Popularity: 23% [?]