Maple Baked Beans~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Dried Cannellini Beans — Soaked Overnight
1 Ham Knuckle — Soaked Overnight
2 Sprigs Thyme
1 Large Sprig Rosemary
1 Bay Leaf
1 Large Onion — Chopped
4 Cloves Garlic — Sliced
4 Strips Lemon Zest
150 Milliliters Maple Syrup
1 Tablespoon Tabasco Or Other Chilli Sauce — Or More ???
1 Tablespoon Dijon Mustard
1 Tablespoon Dijon Mustard
Salt And Pepper
Topping:
3 To 4 Eating Apples, Cored — Cut Into Eighths
30 Grams Butter — Softened
50 Milliliters Rum — Optional

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
tender – about 45 to 60 minutes.Drain, reserving cooking water.

Put half the beans, together with half the onion and garlic, into a large, oven
proof casserole. Add herbs, tied together with a piece of string. Bury two of
the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
mustard and pour over. Season lightly with salt and pepper, then pour over just
enough of the reserved cooking water to cover. Cover the casserole tightly and
bake at 150F, 300 C,
gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
You may not need them all. If there is rather too much liquid left in the dish,
scoop a little more out so that the apples can perch more comfortably. Dot with
butter and return to the oven for an hour. If using rum, pour it over the top
just before serving.

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NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
sweetened with syrup, salted with the juices of the ham and spiced up with
Tabasco sauce. The apple slices bring together all the elements, so do not be
tempted to leave them out. The rum, however, is not essential.

Popularity: 3% [?]

Title: Garden Soup
Categories: Diabetic, Soups/stews, Vegetables, Poultry
Yield: 10 sweet ones

6 c Water 1/2 c Carrots; sliced
2 c Tomato juice; 1/2 c Celery; chopped
1 c Potato; peeled chopped 2 tb Chicken bouillon granules;
1 c Onion; chopped -flavored
1 c Lima beans; 1 ts Garlic powder;
3/4 c Chicken; chopped cooked 1 1/2 ts Worcestershire sauce;

Combine all ingredients in a large Dutch oven. Cover and bring to a
boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84;
CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families.

MMMMM

Popularity: 9% [?]

Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Servings: 36

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

MMMMM

Popularity: 6% [?]

CHICKEN ZUCCHINI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EVA ESTES BXGT29B
1 lg Chicken (about 3 1/2 lbs)
2 Onions — unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots — peeled, chopped
2 lg Celery ribs — chopped
1 md Turnip — peeled, chopped
1 lg Parsnip — peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley — chopped
1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces
1 c Pasta shells
2 md Zucchini — grated (abt 2/3#)
Salt and pepper to taste

Place the chicken in a 6-quart pot. Add all the
ingredients through the parsnip, plus the parsley
sprigs, lemon slice, peppercorns, and 1 tsp salt. Add
the chicken stock and enough water to cover the
chicken by 2 inches. Heat to boiling, skimming any
residue as it gathers. Reduce the heat and simmer,
partially covered, 1 hour.
Remove the chicken from the stock and set the stovk
aside. Allow the chicken to cool enough to handle,
then carefully remove the meat from the bones and cut
it into bite-size pieces. Cover and reserve. Return
the bones and skin to the stock. Returen it to the
boil; reduce the heat and simmer, uncovered, 45
minutes. Strain the stock into another pot, pressing
the vegetables gently with the back of a spoon to
release their juices. Meanwhile, saute the sausage
pieces in a lightly oiled heavy skillet until well
browned, about 8 minutes. Drain on paper towels. Add
the sausages to the stock. Heat to boiling; reduce the
heat. Simmer, uncovered, skimming any fat that rises
to the surface, for 20 minutes. Add the pasta shells;
cook 10 minutes longer. Add the zucchini and the
reserved chicken; cook 5 minutes. Add salt and pepper
to taste, and sprinkle with the chopped parsley.

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Popularity: 4% [?]

Title: Chocolate Mint Sticks
Categories: Cookies, Chocolate
Yield: 40 servings

———————————–COOKIE———————————–
2 ea Eggs 1/2 ts Peppermint extract
1/2 c Melted butter 1/2 c Flour
1 c Sugar 1/2 c Ground almonds
2 oz Unsweetened chocolate melted

—————————–PEPPERMINT FILLING—————————–
2 tb Butter 1 c Confectioners sugar
(sifted)
1 tb Heavy cream 1 ts Peppermint extract

———————————-FROSTING———————————-
1 oz Semi-sweet chocolate 1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_

—–

Popularity: 8% [?]

SPINACH AND CHEESE CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees Indian
Vegetables Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spinach, fresh
1/2 lb Ricotta cheese,
-fresh (see note)
3 md Brown onions
Ginger, fresh
-(1 1/2 inches),
-chopped fine
1 md Tomato
1 1/2 t Cumin seeds
1/2 t Turmeric
1/2 t Red chile powder
-(cayenne — more to taste)
2 Cloves
1 pn Nutmeg
1 pn Mace
1 T Ghee (or use
-melted butter or oil)
Salt (to taste)

Cook the spinach and chop it up. Cut the cheese into about 3/4-inch
cubes and deep fry a few pieces at a time in oil (a wok is good for this).

Fry the chopped onions in the ghee. When almost brown, add the
finely-chopped ginger. Use a medium to high heat. When the onions are
golden, reduce the heat and add the skinned and chopped tomato, then the
spices and salt. Cover for a few minutes, then add the spinach and salt.
Cover and simmer about 5 minutes to let spices penetrate. Add the cheese
pieces, mix and serve.

NOTES:

* Indian vegetarian spinach and cheese curry — This is a dish I learned
from an Indian lady, at a cooking class. It’s simple to make and has a
beautifully subtle flavor. As per true curries, it uses raw spices instead
of some prepackaged curry powder. Yield: Serves 4 to 6.

* We eat this dish as a meal with rice, although you can use it as one
dish along with others.

* The quantities given for the spinach and cheese are very flexible. I
never measure or weigh them, just putting in what seems right. Experiment.
Similarly, it can be kept hot for a while with no loss in taste or texture.

* In North America, most Ricotta cheese is packed as a pot cheese. This
recipe calls for a more solid form of the cheese. Specialty ethnic markets
in large cities will carry solid Ricotta. You can make your own by buying a
tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture
out, leaving the whole assembly in the refrigerator for a week or so, and
changing the cloth every day. With such treatment the cheese will gradually
solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a
fair substitute, and ordinary Mozzarella is a last-chance substitute.

* Don’t fry the cheese too long. It should have a golden exterior and
have a marshmallow texture inside. Frying too long makes it hard and dry.

* Use whole cumin seeds and cloves, not the ground variety.

* Like most curries, this reheats splendidly.

: Difficulty: easy to moderate.
: Time: 1 hour.
: Precision: Approximate measurement OK.

: Peter C. Maxwell,
: Department of Computer Science,
: University of New South Wales,
: Sydney, AUSTRALIA.
:
: peterm%cadvax.oz@seismo.css.gov

: Copyright (C) 1986 USENET Community Trust

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Popularity: 5% [?]

Title: CRAB DELIGHTS STIR FRY
Categories: Chinese, Seafood
Yield: 6 servings

8 oz Crab delights flakes
-or chunks
10 oz Frozen oriental style
-vegetables with seasoning
1/8 ts Garlic powder
1/8 ts Ground ginger
Soy sauce optional

Combine crab delights, vegetables with seasoning,
garlic and ginger. Heat according to directions on
vegetables package. Stir and serve. Season with soy
sauce, if desired.

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Popularity: 4% [?]

Title: KEY LIME ITALIAN ICE
Categories: Beverages
Yield: 4 servings

1 Key Lime
1 c Sugar
4 c Water
1 ds Salt
1/2 c Key Lime juice

Remove zest, the colored part of the rind, from 1 Key
Lime, and cut into small
pieces. Place zest and sugar in a blender or food
processor, and process until zest is finely chopped.
Pour mixture into a 3 qt saucepan. Add water
and salt and heat until sugar dissolves. Cool.

Add enough water to Key Lime juice to make 2/3 cup
liquid. Stir into cooled
sugar mixture. Pour into divided ice cube trays and
freeze. Place frozen cubes in container of blender.
Cover and process until cubes become a velvety
slush.

Scoop into individual goblets or store, covered in
the freezer.

Makes about 4 1/2 cups.

This recipe is from The Key Lime Cookbook that my
Mumsie sent me.

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Popularity: 10% [?]

Tartar Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Mayonnaise

3 tb Gherkins,chopped

1 tb Capers,chopped

1 tb Parsley,chopped

2 tb Stuffed olives,chopped

1 tb Shallots,chopped

1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

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Popularity: 25% [?]

THE BEST BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular muffins

Bursting with berries, these are the best blueberry
muffins of all. The secret is an extra half cup of
blueberries, which are mashed and then added to the
batter.

1/2 cup (1 stick) butter, at room temperature 1 cup
granulated sugar,or slightly less depending on
tartness of blueberries 2 large eggs 1 teaspoon
vanilla extract 2 teaspoons baking powder 1/4 teaspoon
salt 2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour 1/2 cup milk 1 tablespoon
sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups,
including the area between each cup, or use foil
baking cups.

In a medium-size bowl, beat butter until creamy. Beat
in the sugar until pale and fluffy. Beat in eggs, one
at a time. Beat in vanilla, baking powder, and salt.

Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the
milk. Add the remaining flour and milk. Fold in
remaining blueberries.

Scoop batter into muffin cups. Sprinkle with nutmeg
sugar.

Bake 25 to 30 minutes, or until golden brown. Let
muffins cool at least 30 minutes in the pan before
removing.

Source: Muffins By Elizabeth Alston

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Popularity: 12% [?]