Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

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Popularity: 19% [?]

Title: FREEZER STRAWBERRY JAM
Categories: Jams, Condiments, Fruits
Yield: 1 servings

1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add
sugar, mix well let stand. Mix lemon juice add
certo. Stir until all sugar crystals are dissolved.
Ladle quickly into jars leave to set, it may take 24
hours. Store in freezer. Will keep in the fridge for
3 weeks.

“The Settlement Cookbook”

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Popularity: 8% [?]

LEMON POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unsifted flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1/2 teaspoon Salt
2 Eggs
1/4 teaspoon Baking powder
1 cup Buttermilk
4 teaspoons Poppy seeds
1 teaspoon Vanilla extract
2 tablespoons Grated lemon rind

Preheat oven to 400`. Combine flour, baking soda, salt, baking powder, poppy
>>
seeds and lemon rind.
In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until
smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture JUST until
moistened. Fill paper cup-lined or greased muffin cups 3/4 full. Bake 20
minutes, or until golden brown.
Serve warm. Makes 12 to 15 muffins.

Contributed by Helen Jolly Formatted by Olivia Liebermann

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Popularity: 8% [?]

Title: CHOCOLATE ROULAGE
Categories: Desserts
Yield: 12 servings

9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c Cold water
8 Eggs; separated
1 c Sugar
Cocoa
1 1/2 c Whipping cream
3 tb Confectioners’ sugar; sifted
1 t Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of waxed paper to fit the width of pan and extend about 1 inch over ends.
Place the chocolates and the water in the top of a double boiler over hot
water. Stir with a wooden spoon until the chocolate is melted, then cool.
Place the egg yolks in a large mixer bowl and beat slightly with the mixer,
Add the sugar gradually, beating constantly until all the sugar is
dissolved and the mixture is thick and of a batter consistency. Stir in the
chocolate with a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to lighten, then fold in the
remaining egg whites carefully but completely with a rubber spatula. Spread
the batter evenly in the prepared pan. Bake in a preheated 350 – degree
oven for 18 minutes. Remove from oven and cover top with damp towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, then
loosen by lifting the extending ends of waxed paper. Place cocoa in a fine
sieve and dust top generously. Place a piece of waxed paper over the top,
then place a cookie sheet on top and invert. Peel the waxed paper carefully
from the cake. Place the cream in a large mixer bowl and beat with an
electric mixer until soft peaks form. Sprinkle in the confectioners’ sugar
and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll with care as this cake is extremely
tender. Dust the top generously with cocoa. You may refrigerate the roll
for several hours before serving. Cut into slices to serve.

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Popularity: 6% [?]

Title: Turtle and Ham Soup
Categories: Wildgame, Soups
Yield: 1 servings

2 lb Turtle meat
2 tb Flour
1 ea Ham, small piece
1 ea Lemon, piece
1 x Onion, chopped
1 x Cloves
1 x Garlic
1 x Bay leaf
1 x Thyme
1 x Parsley
1 x Salt pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them
aside. Boil turtle meat 15 minutes. Remove from heat and save the
stock. Chop up the meat. Brown onions in lard or vegetable oil; add
turtle meat and brown well. Then add ham and seasonings, stirring
constantly. Add stock and 2-1/2 to 3 quarts water with salt and
various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently. Types of turtle:
Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for:
Substitute Alligator meat for turtle. Recipe date: 11/30/87

MMMMM

Popularity: 6% [?]

Title: Persimmon Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Sugar
1/2 c Butter or margerine
2 Eggs
1 c Strained persimmon pulp
1/2 c Coconut
1 c Chopped walnuts
1/2 ts Lemon extract
1 ts Cinnamon
1/2 ts Allspice
2 c Flour
1 ts Soda
1/2 ts Baking powder

Cream sugar and butter together. Add eggs and persimmon
pulp. Mix well. Add walnuts, coconut, lemon extract,
and spices. Sift together flour, soda, and baking powder.
Add to mixture. Drop by teaspoons full onto greased and
floured cookie sheet. Bake at 350 degrees F for 15 – 20
minutes.

Notes: I do not use the coconut or the lemon extract,
since I do not normally have these things around, and
I have never floured a cookie sheet. They turned out
fine.

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Popularity: 5% [?]

Title: Beefy Spaghetti Soup
Categories: Soup Microwave Easy Main dish
Servings: 4

1/2 lb ground beef, crumbled 1 c frozen cut green been
1 ea medium onion 1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced 1 t parsley flakes
4 c beef stock 3/4 t salt
1 t olive oil 1/8 t pepper
1 ea can sliced mushrooms 1 ea bay leaf
1 ea can tomato sauce 1/2 t oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till spaghetti is
done (around 20 to 25 minutes). Stir occasionally.

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Popularity: 22% [?]

Title: Oatmeal Bran Bread
Categories: Diabetic, Breads/bm
Yield: 2 loaves

1 c Oatmeal 1/2 c Warm water (110-115 F)
2 c Water 1 c Bran
1/4 c Light or dark molasses 1/4 c Soy flour
2 tb Vegetable oil 1/2 c Wheat germ
1/2 ts Salt 3 c Whole wheat flour
1 Pk active dry yeast (1 tbsp)

Cook the oatmeal according to directions in 2 c water. Add the
molasses oil and salt. Cool to lukewarm. dissolve the yeast in the
warm water and add to the oatmeal mixture. stir in the bran, soy
flour, and wheat germ. Beat in the whole wheat flour, adding a little
at a time, until the dough is stiff. Knead the dough on a floured
surface until itis smooth and elastic. Cover with a damp towl and
let rise in a warm place in a lightly oiled bowl until doubles in
bulk. Punch down and knead again until smooth and elastic. Divide the
dough into two loaves. Shape and put into lightly oiled bread pans .
Let rise until doubled. Bake in a 375 degree oven about 40 minutes,
or until brown and sounds hollow when tapped on top. Remove from pan
immediately and cool on wire rack. Food energy per slice (1/15 of 1
loaf): 79 calories.

MMMMM

Popularity: 7% [?]