Norwegian Blueberry Soup

Recipe By : Lei Gui, Bronx, NY (via r.f.r)
Serving Size : 6 Preparation Time :1:00
Categories : Ethnic (Misc.) Fruit
Soups (Cold)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
1/4 cup cold water
4 cups fresh orange juice
3 tablespoons fresh lemon juice
1/4 cup sugar
2 cups fresh blueberries — washed
fresh mint — for garnish

Soften gelatin in cold water in a custard cup. Place in a pan of hot (not
boiling) water until melted and ready to use. Combine juices and sugar with
melted gelatin. Stir until sugar and gelatin are dissolved. Chill until
mixture begins to thicken. Fold blueberries into mixture. Chill until
ready to serve. Spoon into chilled bouillon cups; garnish with fresh mint.

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

Title: Luscious Lemon Pie
Categories: Desserts, Pies
Yield: 1 pie (9“)

1 c Sugar
3 tb Cornstarch
1 tb Lemon rind; grated
1/4 c Butter (or marg.)
1/4 c Lemon juice
1 c Milk
3 Egg yolks; slightly beaten
1 c Sour cream
1 Pastry shell (9”); baked
Cream; whipped
Lemon rind; grated (opt.)

Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon
juice, milk, and egg yolks in a heavy saucepan. Cook over medium
heat unitl smooth and thickend, stirring constantly; cover and cool.

Fold sour cream into filling, and pour inot pastry shell; chill at
least 2 hours before serving. Top with whipped cream; garnish with
grated lemon rind, if desired.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM

Popularity: 7% [?]

Pumpkin Pie

Recipe By : Equal
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatin
2 Tablespoons cornstarch
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground ginger
1/8 Teaspoon salt
1 Can pumpkin 16-ounce
1 Can evaporated skim milk 12-ounce
2 Large eggs, beaten or 1/2 cup egg product
16 Packets Equal. sweetener
1 pie crust, graham cracker crumb or
prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg,
ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5
minutes to soften gelatin. Cook and stir over medium heat until mixture
bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually
stir 1 cup hot mixture into eggs; return egg mixture to saucepan. Cook
and stir over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.
Cover and chill 6 hours or overnight.
Makes 8 servings.
– - – - – - – - – - – - – - – - – -
NOTES : cal.237 fat 10g
carb 28g
Diabetic food exchange: 1/2 cup milk, 1 1/2 bread, 2 fat

Popularity: 9% [?]

Title: YULETIDE GINGER COOKIES
Categories: Cookies
Servings: 42

3/4 c Firmly packed brown sugar
1/2 c Light corn syrup
1/2 c Margarine, softened
2 Egg whites, slightly beaten
3 c QUAKER Oat Bran Hot Cereal,
-uncooked
3/4 c All-purpose flour
2 t Ground ginger
1 t Baking soda
1 t Ground cinnamon
1/4 c Red or green sugar crystals

Heat oven to 350′F. Beat brown sugar, corn syrup and margarine in large
bowl until fluffy. Blend in egg whites. Gradually add combined oat bran,
flour, ginger, baking soda and cinnamon; mix well. Shape into 1″ balls;
roll in colored sugar crystals to coat. Place 2″ apart on ungreased cookie
sheet. Gently press balls into 2″ circles. Bake 11-13 minutes or until
light golden brown. Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely. Store tightly covered.

Makes about 3 1/2 dozen cookies.

MMMMM

Popularity: 4% [?]

PAHT THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg — lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
— (dry-roasted type)
1 c Bean sprouts
4 Slender green onions
— sliced in 1 inch lengths
1 Lime — quartered lengthwise

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring sourness
to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus — sweet, sour,
salty, hot — of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
love its accessible ingredients, simple steps, and delicious results.

Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
soon as it begins to set and is opaque, scramble it to break it into small
lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a thin
layer covering the surface of the pan. Then scrape them into a clump again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times.

Reserving a small handful for garnish, add the bean sprouts, along with the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: CRUNCHY CINNAMON S’MORES
Categories: Microwave, Snacks, Chocolate
Yield: 1 pan

1 pk 6 oz milk chocolate chips
1/3 c Light corn syrup
1 tb Butter
1/2 ts Vanilla
1/4 ts Ground cinnamon
4 c Honey graham cereal
1 1/2 c Miniature marshmallows

Mix first five ingredients in a 3 quart casserole. Cover tightly and
microwave on high to boiling, 2 1/2 to 3 minutes or longer depending on
wattage of microwave; stir;

Fold in cereal until completely coated with chocolate, fold in
marshmallows. Press mixture evenly with buttered back of spoon in a
greased baking pan 9 x 9.

Let stand at room temperature about 1 hour.

Cut into about 2 inch squares.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

—–

Popularity: 6% [?]

New England Fish Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — finely chopped
3 stalks celery — finely chopped
1 pound potatoes, peeled — cut in 1/2″ cubes
1 pound firm-fleshed white fish fillets (like cod) — cut in 1 1
/2″ chunks
2 cups fish stock
or
clam juice
1 cup cold water
1 bay leaf
1/2 teaspoon dried thyme
1 cup milk (up to 1 1/2) — * see note
1 cup fresh or frozen corn kernels — thawed
salt — to taste
white or black pepper — to taste

Optional Garnish:
butter — cut into pats

serves 4

*Make it as rich as you like by stirring in either milk, half and half, or heav
y cream at the end. You can also gild the lily by floating a pat of butter on
top of each portion.

Heat the butter in the cooker. Saute the onions until soft, about 2 to 3 minut
es. Toss in the celery, carrot, and potatoes, and saute an additional minute.
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and th
yme.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 4 minutes. Reduce the pressure with
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to
taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a
serving tureen or individual bowls and top with additional butter, if desired.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Green Lentil Rissoles
Categories: Main dish, Vegetarian
Yield: 6 servings

8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 Onion, finely chopped
1 Carrot, chopped
1 Green bell pepper, diced
2 Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt pepper
1 tb Parsley
2 oz Oats
2 oz Breadcrumbs
—Yogurt sauce
Oil for frying
1/2 pt Yogurt
2 tb Parsley
1 tb Chives
1 Garlic clove, crushed
1/4 ts Cumin
Lemon juice
Salt pepper to taste

Put lentils hot water into a pot. Bring to a boil, reduce heat
simmer, covered for 30 minutes.

Heat margarine in a skillet, add onion cook for 2 minutes. Add
carrot pepper cook for 10 minutes, stirring occasionally. Add
spices, paste, salt pepper. Mix together well.Then stir in lentils
let cool. Mix in parsley.

Divide the mixture into 12 equal portions shape into rounds. Coat
them in combined breadcrumbs oats (oats may have to be blended to
resemble fine breadcrumbs). Shallow fry in hot oil until golden
brown on both sides. Drain well.

For the yogurt sauce, combine all the ingredients chill till ready
to serve.

I find that I do not need to roll the rissoles in egg, though the
recipe calls for it.

“Entertaining with Cranks”

MMMMM

Popularity: 12% [?]

Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

—–

Popularity: 4% [?]

CARROT PARSNIP PUREE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, Peeled And Cut Into
– 3/4-Inch Pieces
1 lb Parsnips, Peeled And Cut
– Into 3/4-Inch Pieces
Salt To Taste
2 tb Heavy Cream
2 tb Butter Or Margarine
1 tb Bourbon
1/2 ts Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce
balances the sweetness of
the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and
parsnips with cold water. Add salt and bring to a boil
over medium-high heat. Reduce the heat to low, cover,
and simmer for 20 to 25 minutes, or until the
vegetables are tender but not mushy, then drain.
Puree the vegetables with the remaining ingredients on
a food processor.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]