Title: Date Nut Treat
Categories: Cookies
Yield: 6 Servings

1/2 c Margarine
1 c Sugar
1 c Pitted dates
1/3 c Cherries cut up
1 Egg slightly beaten
1 ts Vanilla
3 c Rice crispies
1 c Walnuts cut up
1 c Or more of coconut

Put first 5 ingredients in saucepan and bring to a boil, boil 3-5 min.
Remove from heat and add the vanilla, rice crispies and walnuts. Drop by
tblsp. in coconut roll. Refrigerate.

—–

Popularity: 8% [?]

Title: Anise Molasses Brisket Braised in a Wok
Categories: Chinese, Beef, Ceideburg 2
Yield: 4 servings

1 sm Eggplant
2 lb Beef brisket, trimmed of
-excess fat
2 tb Peanut oil
1 Onion, finely chopped
1 tb Minced fresh ginger
1 tb Minced garlic
1/2 ts Crushed red pepper
6 Star anise
3 tb Soy sauce
1/4 c Dry sherry
2 c Beef broth
3 tb Dark molasses
Salt and pepper, to taste
8 Dried black fungus (tree
-ears)
1 Tomato, finely chopped
4 Scallions, sliced
1 ts Asian sesame oil

Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper and dark molasses. As a final step,
pureed eggplant is stirred in, for flavor and thickening.

Pierce the eggplant several times with the tines of a fork. Place in
a preheated 400F oven and roast for 3 minutes, or until shriveled and
soft. Set aside. Slice the brisket against the grain into 1/4-inch
thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned.
Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and
soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir
to blend and season with salt and pepper. Cover and simmer over low
beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When
swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise
and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for 5
minutes longer. Stir in scallions and drizzle with sesame oil. Serve
with rice, if desired.

Serves 4.

PER SERVING: 445 calories, 38 g protein, 27 g carbohydrate, 19 g fat
(5 g saturated), 93 mg cholesterol, 916 mg sodium, 6 g fiber.

From an article Andrew Schloss in the San Francisco Chronicle,
11/18/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

Popularity: 9% [?]

Title: CANDY SHOP COOKIE PIZZA (CRISP)
Categories: Cookies, Desserts
Yield: 1 12″ pizza

1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Butter; softened (10 tbls)
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels
-divided

———————————-OPTIONAL———————————-
1/2 c Peanut butter
1 c Chopped candy, total – like:
-Butter fingers, Baby Ruth,
-Nestles Crunch; Goobers
-Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch
baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg and
vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels.
Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or
until lightly browned. Leave in pizza pan.

Immediately sprinkle remaining one cup morsels over crust. Let stand five
minutes or until morsels become soft and shiny. Gently spread chocolate
over crust. Let set. (After cookie dough has cooled, pizza may have to
refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the oven
sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on
morsels. Let stand 5 minutes or until morsels become soft and shiny..
Gently spread chocolate and peanut butter evenly over crust. Quickly
sprinkle the pizza with chopped candy. (After cookie dough has cooled,
pizza may have to be refrigerated for 30 mins for topping to set.)

—–

Popularity: 5% [?]

Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

—–

Popularity: 8% [?]

Title: Anasazi Beans with Juniper
Categories: Beans
Yield: 4 servings

2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Noion
1 T Sunflower seed or light
-olive oil
1 t Ground red chile (opt)
1 t Dried Mexican or Greek
-oregano
2 1/2 qt Water
Salt

Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison’s “The Savory Way.”

You can find juniper berries in the spice section of specialty food
markets.

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)

Bruise the seeds and berries in a mortar, and chop the onion into
small squares.

Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.

Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use – cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
form fat.

MMMMM

Popularity: 3% [?]

Blueberry Bread Pudding With Caramel Sauce

Recipe By : EggBeaters
Serving Size : 9 Preparation Time :1:20
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c skim milk
8 oz Egg Beaters® 99% egg substitute
2/3 c sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
8 slices white bread slices
1 cup blueberries — fresh or frozen
1/4 c skim milk
14 caramel candy

In a large bowl, blend together milk, Egg Beaters, sugar, vanilla and
cinnamon; set aside.

Place bread cubes in bottom of lightly greased 8 x 8 x 2″ baking dish;
sprinkle with blueberries. Pour egg mixture evenly over bread mixture.

Set dish in pan filled with 1″ of hot water. Bake at 350 F for hour or
until set.

Meanwhile, make caramel sauce by heating remaining skim milk and
caramels until caramels are melted, stirring frequently.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: GELATO DI MIRTILLE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Yield: 8 servings

2/3 c Sugar
4 Egg yolks
1 c Milk; at room temperature
1 pn Salt
1 Lemon peel strip (2-in)
2 c Fresh blueberries; pureed
1 c Heavy cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine’s directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 4% [?]

SWEET AND SOUR LENTIL STEW

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked
4 Cups water
1 onion — chopped or sliced
1 carrot — chopped or sliced
2 potatoes — chopped
1 green pepper — chopped
1 Cup tomatoes — chopped
1 clove garlic — crushed, or more
1 bay leaf
1/2 teaspoon basil
1 Tablespoon tamari
1 Tablespoon lemon juice
1 Tablespoon molasses
1 Tablespoon cider vinegar

Put lentils, rice, and water in a large pot. Bring to a boil. Reduce
heat, cover, and simmer 30 minutes. Add onions, carrots, and
potatoes. Simmer 30 minutes more. Add green pepper, tomatoes, and
seasonings. Cook an additional 30 minutes. Serve hot.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: BUTTERSCOTCH ALMOND CHEESECAKE
Categories: Desserts, Cheesecakes, Cakes, Nuts
Yield: 12 servings

———————————–CRUST———————————–
1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds; toasted
1/4 ts Salt
7 T Unsalted butter; chilled and
Cut into pieces
1 Egg yolk
1/4 ts Almond extract

———————————-FILLING———————————-
4 8oz packages cream cheese;
At room temperature
1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla extract
4 lg Eggs
2 c Sour cream

—————————-BUTTERSCOTCH TOPPING—————————-
2 c Sugar
2/3 c Plus 1 T scotch whisky
2/3 c Whipping cream
1/4 c Unsalted butter
3/4 c Toasted almonds; very
Coarsely chopped
Sweetened whipped cream

Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan
with 3-inch high sides, with foil. Butter and flour foil. Blend first 4
ingredients in processor until nuts are finely chopped. Add butter, yolk
and extract and blend until mixture begins to gather together. Press onto
bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
Gently turn out crust onto rack, peel off foil and cool. Place crust back
into pan and reattach pan sides. Maintain oven temperature.

Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch
and vanilla in a large bowl until well blended. Add eggs, one at a time,
beating just until combined. Pour into crust-lined pan. Bake cheesecake
until set at edges, but centre 3-inch area still moves slightly when pan is
shaken, about 50 minutes. Place on rack and cool 10 minutes.

Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over
cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around top edge of pan to loosen cake.
Chill overnight. (Can be made 2 days ahead)

Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium
heat until sugar dissolves. Increase heat and boil without stirring until
syrup turns golden, occasionally brushing down sides of pan with pastry
brush dipped in water and swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1
tablespoon Scotch. Let stand until cool, but still pourable, about 2
hours. Mix in 1/2 cup almonds

Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.
Refrigerate up to 1 hour.

Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon
cream into pastry bag fitted with star tip. Pipe cream over top edge of
cake.
Bon Appetit Magazine May 1993

—–

Popularity: 13% [?]

Title: Fish Cakes #1
Categories: Seafood, Jewish, Fish
Yield: 4 servings

1 lb Fish, cod
1 ea Egg
3 md Potatoes
1/4 c Milk; hot
1/2 ts Pickling spices
Bread crumbs; or matzo meal

Boil fish, potatoes, and spices until potatoes are soft. Remove spices,
mash potatoes, add hot milk and beat until light and fluffy. Add flaked
fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread
crumbs (or matzo meal) and chill again. Fry in shortening (or Passover
approved oil).

—–

Popularity: 3% [?]