Minted Fruit Salad

Recipe By : Borden
Serving Size : 8 Preparation Time :3:30
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice
1/3 cup water
1/4 teaspoon peppermint extract
8 cups assorted fresh fruits — cut up
fresh mint leaves — for garnish

In medium bowl, combine all ingredients except fruit; stir until sugar
dissolves completely. Place fruit in large shallow dish; pour juice mixture
over. Cover; chill 3 hours, overnight, or all day, stirring occasionally.
Garnish with mint leaves.

Makes about 8 cups.

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Popularity: 2% [?]

Crock-Pot Minestrone Soup

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Crockpot
Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — chopped
2 Med Carrots — thinly sliced
2 Stalks Celery — 1/2″ dice>>>
1 Med Red Bell Pepper — seed, 1/2″ dice
1 Med Zucchini — sliced 1/4″ thick
2 Cl Garlic — minced
2 Cans Vegetable Broth — 14 1/2 oz can
1 Can Tomatoes — crushed, 28 oz. can
2 Cans Kidney Beans — drained 15 1/2 oz.
2 Tsp Marjoram — dried
1/4 Tsp Black Pepper — ground coarsley
1 1/2 C Rice — cooked

Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10
hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6
to 8.

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Popularity: 4% [?]

The How-To-Cook Book by Jackie Gannaway
The Bread Book by Linda Collister Anthony Blake
Using a Hot Wok by Crispin Burnham
Tips for the Lazy Cook by Liza Roundalot
Secrets of a Jewish Baker by George Greenstein
The All Natural Allergy Cookbook by Jeanne Marie Martin
The New Complete Book of Breads by Bernard Clayton
The Breads of France by Bernard Clayton
“The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens” by
Ford-Hillyard-Kock

LowFat Healthy Living
Butter Busters Cookbook by Pam Mycoskie
Low Fat and Loving It by Ruth Spear
Good Food Book by Jane Brody
The Uncheese Cookbook
The Single Vegan by Leah Leneman
The Compassionate Cook
Cookbook for People Who Love Animals by
The Best Low-FAt, No-Sugar Bread Machine Cookbook Ever, by Madge Rosenbergs
(Harper/Collins, Publishers, ISBN 0-06-017174-X)
The New Complete Book of Breads by Bernard Clayton
Secrets of a Jewish Baker by George Greenstein
The Breads of France by Bernard Clayton
Look Cook by Anne William, hardcover price is $19.95 and it is published by
Dorling Kindersley. ISBN 1-56458-866-1
Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway
My Favourite Chocolate Cookbook by Mary Norwak, published by Stirling, ISBN
0-304-34336-6
Death by Chocolate by Marcel Desauniers.
Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter
A Passion for Chocolate by Maurice Jean-Jacques Bernachon
Cocolat by Alice Medrich NY: Warner Books, Inc., 1990. ISBN 0-446-5149-5
International Chocolate Cookbook by Nancy Baggett
Glorious Chocolate by editors of Chocolatier Magazine
365 Great Chocolate Desserts by Natalie Haughton. NY: Prentice Hall Press,
1991. ISBN 0-06-016537-5
A Gourmet’s Guide to Chocolate by Lesley Mackley, Carole Handslip. CA:
HPBooks, Inc., 1989. ISBN 0-89506-853-9
Betty Crocker’s Everything Chocolate by NY: Prentice Hall Press, 1985. ISBN
0-671-84718-X
Betty Crocker’s Chocolate Cook Book by NY: Prentice Hall Press, 1985. ISBN
0-13-084997-9
Chocolate, Williams-Sonoma by SF: Time Life Books, 1993. ISBN 0-7835-0241-9
(Trade), 0-7835-0242-7 (Library)
Chocolate Fads, Folklore Fantasies by Linda K. Fuller, PhD. NY: Harrington
Park Press, 1994. ISBN 1-56023-027-4
Chocolate Surprises by Irena Kirshman. NC: Potpourri Press, 1969.
Faye Levy’s Sensational Chocolate by CA: HPBooks, Inc., 1986. ISBN
1-55788-049-2
Forrest Gump – My Favorite Chocolate Recipes by Winston Groom. AL: Oxmoor
House, 1995. ISBN 0-8487-1487-3
Lee Bailey’s Country Desserts by Lee Bailey. NY: Clarkson N. Potter, Inc.,
1988. ISBN 0-446-5149-5
Mrs. Fields – I Love Chocolate Cookbook by Debbi Fields. NY: Time Life Books,
Inc., 1994. ISBN 0-8094-7808-0
Quick Chocolate Fixes by Leslie Weiner Barbara Albright. NY: St. Martin’s
Griffin, 1995. ISBN 0-312-13153-4
Quick Easy Chocolate by Gina Steer. NY: Howell Press, 1994. ISBN
0-943231-74-4
The 47 Best Chocolate Chip Cookies in the World by Larry Honey Zisman. NY:
St. Martin’s Press, 1979. ISBN 0-312-29983-4
The Book of Chocolate Petit fours by Beverly Southerland Smith. NY:Barron’s,
1982. ISBN 0-89586-481-9
The Chocolate Book by Sara Perry. CA: Chronicle Books, 1992. ISBN 0-8118-0246-9
The Joy of Chocolate by Judith Olney. NY: Harrington Park Press, 1994. ISBN
0-8120-5435-0 (Cloth edition), 0-8120-4279-4 (Paper edition)
Growing Up on The Chocolate Diet by Lora Brody (Henry Holt Co., 1985.)
The Cake Bible by Rose Beranbaum
Piece of Cake by Susan Purdy
Great Cakes by Carole Walter
Classic Home Desserts by Richard Sax
Ice Cream! The Whole Scoop by Gail Damerow
Desserts to Die For by Marcel Desauniers
The Art of Low-Fat Desserts by Alice Medrich
Cakes Men Like by Chronicle Books
On Food and Cooking by Harold McGee
The Cookbook Decoder by Arthur Grosser
American Cookbook by Marilyn Diamond
The almost no fat cookbook by Bryanna Grogan
Exotic Ethiopian Cooking, Publisher: Ethiopian Cookbook Enterprises, 7409 Carol
Lane, Falls Church, VA 22042 USA, Copyright 1993, ISBN 0-9616345-2-9
Tassajara Bread Book by
Laurel’s Kitchen by
The Enchanted Broccoli Forest by
Breads from La Brea Bakery by Nancy Silverton
Food From My Heart by Zarela Martinez
English Bread and Yeast Cookery by Elizabeth David
Jewish Vegetarian Cooking by Rose Friedman
by
Lebanese Mountain Cookery by Mary Laird Hamady
The Joy of Israel by Ricky Friesem and Gerry Hornreich
100 years and Still Cooking by Lutheran Women Missionary League of
Pleasanton,Grace Lutheran, Pleasanton, Nebraska.
The Complete Book Of Spices by Jill Norman
A Painter’s Kitchen, Recipes from the Kitchen of Georgia O’Keeffe by Margaret
Wood
American Wholefoods Cuisine by Goldbeck
Fit For Life Cookbook by Marilyn Diamond
Complete Book of Breads by Bernard Clayton
McDougall Program for Maximum Weight Loss by John McDougall, MD
500 Fat-Free Recipes by Sarah Schlesinger
American Cookery by Amelia Simmons (1984 Dover ISBN 0-486-24710-4)
"From Julia Child’s Cookbook by Julia Child
Food in History by Reay Tannahill
The Roman Cookery of Apicius by John Edwards
A Taste of Ancient Rome by Ilaria Gozzini Giacosa
Going Against the Grain by Phyllis Potts
Light Cooking by Publications International, Ltd. The ISBN # is:
0-7853-0683-8.
So Fat, Low Fat, No Fat by
Butter Busters: The Cookbook by published by Warner Books; the ISBN # is:
0-446-67040-5.
Classic Vegetarian Indian Cooking by Julie Sahni
Classic Indian Cooking by Julie Sahni
Indian Recipes for a Healthy Heart by Fatim Lakhani

Magazines

Chocolatier Magazine, call (815) 734-1109 to subscribe or write Chocolatier,
Dept. A92, P.O. Box 333, Mt. Morris, IL 61054

Popularity: 3% [?]

FRESH GINGER MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Unpeeled ginger root
3/4 c Sugar
2 tb Lemon zest
– with some white pith
3 tb Sugar
8 tb Butter — room temperature
2 Eggs
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
3/4 ts Baking soda

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut
the unpeeled ginger until it is in tiny pieces; or
hand chop into fine pieces. (You should have 1/4 cup;
it is better to have too much ginger than too little.)
Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has
melted and the mixture is hot. Don’t walk away from
the pan–this cooking takes only a couple of minutes.
Remove from the stove and let the ginger mixture cool.
Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small
bits; or chop the lemon zest and pith by hand and then
add the sugar. Add the lemon mixture to the ginger
mixture. Stir and set aside. Put the butter in a
mixing bowl and beat a second or two, add the
remaining 1/2 cup sugar, and beat until smooth. Add
the eggs and beat well. Add the buttermilk and mix
until blended. Add the flour, salt and baking soda.
Beat until smooth. Add the ginger-lemon mixture and
mix well. Spoon the batter into the muffin tins so
that each cup is 3/4 full. Bake 15 to 20 minutes.
Serve warm.

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Popularity: 4% [?]

Times-Picayune Chocolate Zucchini Cake

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter
1 3/4 c sugar
2 1/2 c flour
4 Tbsp cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1/2 c sour milk (a tsp of vinegar added to milk)
1/2 c oil
1 tsp vanilla
2 c grated zucchini
Chocolate chips
Whipped cream

Preheat oven to 325 degrees. Grease a 9×13 inch pan. Combine
butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs,
milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate
chips. Serve with whipped cream.

From the Times-Picayune (Ellen)

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Popularity: 3% [?]

Potato-Cucumber Salad With Mango

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cumin seeds
2 tablespoons Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper — seeded
1/4 cup Orange juice
2 tablespoons Minced ginger
2 tablespoons Fresh lemon juice
1/4 cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard
in a small saut? pan, and heat over medium heat until the first tiny wisp of
smoke appears, about 3-4 minutes. Allow to cool to room temperature, then
grind
in a coffee grinder or with mortar and pestle. Set aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced
by a fork but still offer some resistance, about 8 minutes. Drain, allow to
cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh into
bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice
mixture. (Place remaining spice mixture in a tightly covered container and
store in a cool, dark place for use in other dishes.) Toss well, season to
taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before
salting), 4 grams protein, 40 grams carbohydrate.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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Popularity: 3% [?]

Greenport Soup

Recipe By : Barbara Taub
Serving Size : 6 Preparation Time :0:00
Categories : Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce — shredded
1/2 cup scallion — chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce,
scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to
low and simmer for 15 minutes.
2.In a blender or food processor, puree the soup in bathces until very smooth.
3.In a large saucepan, melt the butter over low heat. Add the flour and cook,
without letting the roux color. Whish in the pureed soup and the sherry. Bring
to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove
from the heat.
The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!

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Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium

Popularity: 4% [?]

THAI ROAST PORK WITH STICKY RICE*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Pork Rice
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Uncooked sticky rice
6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers — sliced
2 lg Tomatoes — sliced
Sliced fresh chilies
– to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
large pieces–about 1″ thick. Poke both sides of each piece with a fork or
skewer and place in a flat bottom container with lid. Blend oyster sauce,
sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
marinate in the refrigerator at least 1 hour. Overnight for best result.
Soak sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
Place cooked rice in a container and mix with the oil to coat well. Cover
and set aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through the
cooking time. In a small sauce pan, bring the rest of marinating liquid to
a boil and pour into a gravy bowl. Slice pork into 1″ X 1 1/2″ pieces and
about 1/4″ thick. Spread the rice onto a platter. Cover with the pork
pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu (BWHT68A)

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Popularity: 2% [?]

Rhubarb Cream Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/4 cup Enriched flour
3/4 teaspoon Nutmeg
3 Eggs — slightly beaten
4 cups Rhubarb in 1″ slices (1 lb)
1 Pastry for 9″ lattice crust
2 tablespoons Butter or margarine

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9″ pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake at
400 degrees 50 to 60 minutes. Cool.

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Source: Better Homes Gardens Dessert Cookbook.

Popularity: 5% [?]