PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
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1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

Source: Arrowhead Mills “Amaranth Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Popularity: 3% [?]

PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 pk Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tb — Water
1/4 c Sugar *
2 tb Cornstarch
1/4 ts Cinnamon
1 tb Cinnamon candies (red hots)
1/8 ts Salt
1 1/2 tb Butter or margarine
—–CRUST—–
1 1/4 c Biscuit mix
1 tb Sugar
2 tb Butter — melted
1/2 c Milk

* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and
peel pears; cut into 1/2-inch cubes. Add to rhubarb
along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies
(red hots), and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter.
Cover and bake in hot oven (400 F) 10 minutes, or
until bubbling.

CRUST: Combine biscuit mix and sugar; add butter and
milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle
additional sugar on top. Continue baking until biscuit
is done, 15 to 20 minutes.

[ FARM JOURNAL's Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600

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Popularity: 4% [?]

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

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Popularity: 4% [?]

Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

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Popularity: 3% [?]

Title: OKTAPODI MARATHO KRASATO (OCTOPUS AND FENNEL
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 4 servings

1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
– peeled, seeded chopped
Salt freshly ground pepper

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: GREEK PATATES
Categories: Foreign, Vegetables
Yield: 6 servings

3 lb White potatoes
1/2 c Chopped yellow onions
1/4 c Finely minced garlic
1/2 ts -Salt
1/2 ts -Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Serves 6 to 8

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

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Popularity: 4% [?]

Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 Servings

0.75 c Sugar 1.00 ts Vanilla extract
3.00 ts Powdered instant coffee 0.25 ts Cream of tartar
4.00 Egg whites, room temperature

These cookies – said to have been a favorite with Marie Antoinette -
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250′F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

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Popularity: 3% [?]

Title: PATSY’S TRUE ITALIAN LASAGNA
Categories: Italian, Main dish, Meats, Pasta
Yield: 8 servings

3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture

Heat the oil in a large heavy sauce pan. Saute onions
and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until
browned.

Add salt, tomatoes, tomato paste, tomato sauce, water,
basil, oregano, sugar and parsley. Bring to a boil
and simmer for 45 minutes.

Cook lasagna noodles according to package directions.
Add a tablespoon oil while cooking to prevent
sticking. Drain, rinse and cool.

Blend cottage cheese egg in bowl. Preheat oven to
375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage
cheese/egg mixture mozzarella, finishing with sauce.
Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for
10 minutes before serving. NOTE: For the lazy mans’
alternative, use uncooked noodles and add 1/ 3/4 cup
of water to dish before baking. From: Wayne Woodman
~– == Courtesy of Dale Gail Shipp, Columbia Md. ==

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Popularity: 3% [?]

DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

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NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

Popularity: 3% [?]