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% [?]

CHUNKY SPICY AVOCADO SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 avocados, peeled — seeded and chopped
Juice of one lime
1/2 cup onion — finely chopped
1/2 yellow pepper, seeded — and finely chopped
3 plum tomatoes — chopped
1 jalapeno, seeded — and finely chopped
Salt and pepper

Combine all ingredients in a bowl and gently
toss to together with a fork.

Variation: Mash the avocados and stir in remaining ingredients.

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NOTES : Show #BW8310

Popularity: 6% [?]

Title: Chick Peas in Spanish Sauce
Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses
Yield: 2 servings

227 1/2 g Chick peas (dried) or
400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes

Chop the peppers, onions, garlic and tomatoes. Lightly fry the
peppers, onion and garlic in the olive oil for a few minutes. Add the
parsley, tomatoes and salt and cook on a low heat for about half an
hour, stirring, occasionally, until the tomatoes are pulped. Combine
this with the cooked chick peas and serve, either with rice or
potatoes.

Posted by Kaz Glover in Intercook

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Popularity: 8% [?]

Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

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Popularity: 4% [?]

FISHERMAN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
With liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/2 c Instant mashed potatoes to
Thicken
Any other shellfish you
Like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
potato, sauteing until potato and onions are soft and bacon is cooked. Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
over low flame, stirring constantly. Do not allow mixture to boil. When
seafood and fish are thoroughly heated through, thicken chowder by adding
instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
refrigerated, then re-heated in a crock pot or over very low heat.

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Popularity: 5% [?]

Title: SUNDAY ITALIAN VEGETABLE SOUP
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans;
Water
4 c Chicken broth;
3/4 c Carrot; sliced, peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes;
-including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
-drained canned
1/2 c Rotini or other pasta;
-uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over
medium heat, bring just to the boiling point. Remover
pan from heat, cover, and let stand for 1 hour.
Drain. Add chicken broth, carrot, and potato. Cover
and cook over medium heat until vegetables are almost
tender, about 35 minutes. Heat oil in a small skillet
and saute onion until tender. Add onion and all
remaining ingredients to soup pot. Cook 15 minutes or
until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1
VEGETABLE + 1 FAT EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned
vegetables and broth

Source: 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

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Popularity: 9% [?]

SCHNECKEN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cottagecheese oil pastry
For brushing
1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
Filling:
2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 oz (170g) icing sugar
2 tb Hot water (approx)

roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
fat. For the Filling: mix together the filling ingrediants and distribute
evenly over the pastry. Starting from the shorter side, roll up like a
swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
icing: sieve the icing sugar (powdered sugar) and blend with as much of the
water as will five a good coating consistency. Ice the schnecken while
still hot.

*I know of no substitute for the vanillin sugar, you might want to check
gourmet shops or specialty shops. or possibly a custard mix might work.

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Popularity: 4% [?]

“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

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Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Popularity: 1% [?]

Title: Tortellini and Smoked Turkey
Categories: Main dish, Poultry
Yield: 2 Servings

6 oz Red onion, chopped
1 ts Olive oil
8 oz Red or yellow bell pepper
Chopped
1/4 ts Hot pepper sauce
4 oz Smoked turkey
4 oz Green beans
8 oz Fresh mushroom tortellini
2 oz Soft salad greens such as
Mesclun
1 lg Garlic clove
1 tb Lemon juice
1/3 c Nonfat plain yogurt
2 tb Good-quality mango or other
Chutney
1 ts Dijon mustard

Bring water for tortellini and green beans to boil in covered pot.
Heat nonstick skillet until it is very hot. Reduce heat to
medium-high and add oil. Saute onion until it begins to brown. Chop
peppers and add to onion with hot pepper flakes. Cook until peppers
are soft. Cut turkey into bite-size piweces and place in a serving
bowl. Wash, trim and cut green beans into inch-long pieces. Place
green beans and tortellini in boiling water and cook 3 to 4 minutes;
drain. Wash and dry greens. With food processor running, put garlic
through feed tube. Squeeze lemon juice and add to processor along
with yogurt, chutney and mustard; process to blend. Drain green beans
and tortellini and add to turkey in the bowl with onion, pepper and
dressing. Mix to coat with dressing. Arrange greens on serving dish
and top with salad.

From The Austin American Statesman typed by jessann

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Popularity: 3% [?]

Apple Knockers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cinnamon sticks
1 cup Sugar
2 teaspoons Whole cloves
2 cups Orange juice
1/2 teaspoon Ground nutmeg
1/2 cup Lemon juice
1/2 gallon Apple cider
1 cup Brandy (any fruit flavor)

Tie cinnamon, cloves and nutmeg in cheesecloth. Simmer cider and sugar
with spices for about 15 minutes. Remove bag of seasonings. Add orange
juice, lemon juice and brandy. Heat to bubbling and serve. Source:
“Colorado Cache” Cookbook

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Popularity: 4% [?]