Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

– - – - – - – - – - – - – - – - – -

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Soft margarine
1/2 c Brown sugar
2 ts Ginger
1/2 ts Salt
1 t Cinnamon
1/4 ts Ground cloves
1 Egg
3/4 c Molasses
3 c Flour
1 t Baking soda
1/2 ts Baking powder

Mix all ingredients together well. Make balls of
dough the size of walnuts, and place them on a greased
cookie sheet 3-4″ apart. Flatten with a glass dipped
in sugar. Bake at 325 F for 6-8 minutes. Or, if you
like, refrigerate overnight. Roll out cold dough for
cookie shapes cut with cookie cutters. If dough is
sticky, add flour.

Source: Scholastic ‘Let’s Find Out’ Multi-Cultural
Cookbook by Jean Marzollo Nov./Dec. 1990 Week Four -
ISSN 0024-1261 * VOL 25 Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews High Vitamin C
Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CRUSHED RED PEPPER
1 medium ONION
2 tablespoons SALT
2 bunches KALE — 4 BOXES FROZEN
3 cans KIDNEY BEANS
1 1/2 pounds LINGUICA OR CHOURICO (PORTUGUESE SAUSAGE) — CHOPPED
6 POTATOES — PEELED AND DICED
1 head CABBAGE — SHREDDED
1 SHANK BONE WITH MEAT

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT.
ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.)
BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST
DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.)
WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL
30 MINUTES.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 0 0 0 0 0 2691 0 0 0

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

2.00 lb Catfish Fillets
1.00 x Salt
1.00 x Black Pepper
2.00 oz Hot Pepper Sauce
1.50 c Strawberry Preserves
0.50 c Red Wine Vinegar
1.00 tb Soy Sauce
0.25 c Seafood Cocktail Sauce
1.00 ea Clove Garlic, minced
2.00 ts Horseradish
0.75 c Cornmeal
0.75 c Flour
0.50 c Safflour Oil
1.00 x Fresh Strawberries,
1.00 x Parsley Sprigs, optional

* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Place fillets in large shallow dish. Season fish with salt, black
pepper and hot pepper sauce; cover and refrigerate 1 hour. In small
saucepan, combine preserves, vinegar, soy sauce, cocktail sauce,
garlic and horseradish; simmer sauce over low heat stirring
occasionally, while preparing catfish. Blend cornmeal and flour in
shallow bowl. Drain catfish and dredge in cornmeal mixture, coating
on all sides. Heat oil in heavy skillet over medium-high heat; when
hot, add catfish and saute’ until browned on both sides. Drain well
on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top
with catfish fillets. Garnish with sliced strawberries and parsley,
if desired. Source: Quick Delicious Cajun Cooking

MMMMM

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

2 cn 7-oz tuna; packed in oil; Few grains freshly ground
1 c Cabbage; coarsely chopped -pepper
2/3 c Carrot; grated 6 sl Bread; toasted
1/2 c Low-fat yogurt; 1/2 Head lettuce;
3 tb Catup; 18 sl Thinly pared cucumber;
1 1/2 ts Salt; 1/8 ts Paprika;

Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot;
set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix
well. Add to tuna mixture and blend. Put 1 piece of toast on each
plate; add several lettuce leaves. Add 2/3 cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with
paprika.

Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD:
630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned
tuna and catup.

Souce: The Art of Cooking for the Diabetic by Mary Abbott
Hess.R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master.

MMMMM

1 1/4 c Butter or margarine,
-softened (2 1/2 sticks)
2 c Sugar
2 Eggs
2 t Vanilla extract
2 c All-purpose flour
3/4 c HERSHEY’S cocoa
1 t Baking soda
1/2 t Salt
1 2/3 c REESE’S peanut butter chips

Heat oven to 350′F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer
bowl, beat butter and sugar until light and fluffy. Add eggs and
vanilla; beat well. Stir together flour, cocoa, baking soda and salt;
gradually blend into butter mixture. Stir in peanut butter chips.
Spread batter into prepared pan. Bake 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. Makes about 4 dozen
bars.

MMMMM