Italian Cream Cake

Recipe By : Rare Collection, The Junior League of Galveston County (TX)
Serving Size : 12 Preparation Time :0:30
Categories : Cakes Desserts
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — no substitution
2 cups sugar
5 egg whites — beaten stiffly
5 egg yolks — beaten well
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 can, small coconut flakes
1 cup nuts — chopped
Frosting:
8 ounces cream cheese — softened
1/4 cup butter
1 box powdered sugar
1 teaspoon vanilla
1 cup pecans — optional
1 cup coconut — optional

Cream butter and sugar. Add beaten egg yolks to mixture and mix well.
Combine flour and baking soda and set aside. Combine buttermilk, vanilla,
coconut, and nuts, and set aside. Alternately add flour mixture and
buttermilk to creamed mixture, mixing well after each addition. Beat egg
whites until stiff. Fold into mixture. Pour into three greased and floured
8-inch cake pans. Bake at 350° for 20 min. For frosting, beat together
cream cheese and butter in mixing bowl. Add powdered sugar and vanilla,
beating until smooth. Add coarsely chopped pecans and coconut, if desired.
Ice cake when cool.

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Popularity: 4% [?]

Title: Rainbow Sherbet Mold
Categories: Desserts
Yield: 12 servings

1 1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 7-1/2″ spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumb-lined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn’t available, firmly press crumb mixture onto
bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

PUREE OF GREEN BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

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Popularity: 8% [?]

Black Bean Soup with Jalapenos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

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Popularity: 11% [?]

Title: STRAWBERRY SPRING SALAD
Categories: Salads
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine
strawberries and green. Add the vinegar mix; toss to coat. Sprinkle
with nuts.

I used slivered toasted almonds and added some finely diced red
onion. It was very good and so easy to make.

MMMMM

Popularity: 9% [?]

SOUR CREAM LEMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 c Sour cream
1/2 c Butter, melted
1 tb Sugar
1/2 c Sugar
1 t Grated lemon peel
1 c Chopped pecans
1/2 c Milk
1 Egg beaten

In a large bowl combine all the dry ingredients but
the 1 T sugar. In a small bowl combine the wets. Stir
til moistened. Spoon into muffin cups- sprinkle
remaining sugar on tops. Bake at 400 for 20-25 min.
Makes 12.

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Popularity: 6% [?]

Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2)
Categories: Canning, Information
Yield: 1 guide

Sweet spreads are a class of foods with many textures, flavors, and
colors. They all consist of fruits preserved mostly by means of sugar
and they are thickened or jellied to some extent. Fruit jelly is a
semi-solid mixture of fruit juice and sugar that is clear and firm
enough to hold its shape. Other spreads are made from crushed or ground
fruit.

Jam also will hold its shape, but it is less firm than jelly. Jam is
made from crushed or chopped fruits and sugar. Jams made from a mixture
of fruits are usually called conserves, especially when they include
citrus fruits, nuts, raisins, or coconut. Preserves are made of small,
whole fruits or uniform-size pieces of fruits in a clear thick, slightly
jellied syrup. Marmalades are soft fruit jellies with small pieces of
fruit or citrus peel evenly suspended in a transparent jelly. Fruit
butters are made from fruit pulp cooked with sugar until thickened to a
spreadable consistency.

INGREDIENTS

For proper texture, jellied fruit products require the correct
combination of fruit, pectin, acid, and sugar. The fruit gives each
spread its unique flavor and color. It also supplies the water to
dissolve the rest of the necessary ingredients and furnishes some or all
of the pectin and acid. Good-quality, flavorful fruits make the best
jellied products.

Pectins are substances in fruits that form a gel if they are in the
right combination with acid and sugar. All fruits contain some pectin.
Apples, crab apples, gooseberries, and some plums and grapes usually
contain enough natural pectin to form a gel. Other fruits, such as
strawberries, cherries, and blueberries, contain little pectin and must
be combined with other fruits high in pectin or with commercial pectin
products to obtain gels. Because fully ripened fruit has less pectin,
one-fourth of the fruit used in making jellies without added pectin
should be underripe.

Caution: Commercially frozen and canned juices may be low in natural
pectins and make soft textured spreads.

The proper level of acidity is critical to gel formation. If there is
too little acid, the gel will never set; if there is too much acid, the
gel will lose liquid (weep). For fruits low in acid, add lemon juice or
other acid ingredients as directed. Commercial pectin products contain
acids which help to ensure gelling.

Sugar serves as a preserving agent, contributes flavor, and aids in
gelling. Cane and beet sugar are the usual sources of sugar for jelly or
jam. Corn syrup and honey may be used to replace part of the sugar in
recipes, but too much will mask the fruit flavor and alter the gel
structure. Use tested recipes for replacing sugar with honey and corn
syrup. Do not try to reduce the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may allow yeasts and molds to
grow.

JAM AND JELLIES WITH REDUCED SUGAR

Jellies and jams that contain modified pectin, gelatin, or gums may be
made with noncaloric sweeteners. Jams with less sugar than usual also
may be made with concentrated fruit pulp, which contains less liquid and
less sugar.

Two types of modified pectin are available for home use. One gels with
one-third less sugar. The other is a low-methoxyl pectin which requires
a source of calcium for gelling. To prevent spoilage, jars of these
products must be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product must be
followed carefully. The proportions of acids and fruits should not be
altered, as spoilage may result.

Acceptably gelled refrigerator fruit spreads also may be made with
gelatin and sugar substitutes. Such products spoil at room temperature,
must be refrigerated, and should be eaten within 1 month.

PREVENTING SPOILAGE

Even though sugar helps preserve jellies and jams, molds can grow on the
surface of these products. Research now indicates that the mold which
people usually scrape off the surface of jellies may not be as harmless
as it seems. Mycotoxins have been found in some jars of jelly having
surface mold growth. Mycotoxins are known to cause cancer in animals;
their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no
longer recommended for any sweet spread, including jellies. To prevent
growth of molds and loss of good flavor or color, fill products hot into
sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing
lids, and process 5 minutes in a boiling-water canner Correct process
time at higher elevations by adding 1 additional minute per 1,000 ft
above sea level. If unsterile jars are used, the filled jars should be
processed 10 minutes. Use of sterile jars is preferred, especially when
fruits are low in pectin, since the added 5-minute process time may
cause weak gels.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 11% [?]

Mulberry Jelly

Recipe By : Woman’s Day Encyclopedia of Cookery (1966)
Serving Size : 8 Preparation Time :2:00
Categories : Berries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds mulberries — ripe
1/2 cup fresh lemon juice — strained
7 cups sugar
1 bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and
squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and
mix well. Put over high heat and bring to boil, stirring constantly. At
once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute,
stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot
sterilized jars. Seal. Makes about eight 1/2-pint jars.

* Careful. The juice easily stains things red.

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Popularity: 13% [?]

Title: Dinkum Chili
Categories: Soups/stews
Yield: 8 servings

500 g Wallaroo Bacon
2 tb Vegetable Oil
1 kg Red Kangaroo Shank, Chopped
500 g Gray Kangaroo Steak, Chopped
500 g Ground Emu Ham
31 1/2 g Tasmanian Light Red Chili
31 1/2 g Wooroorooks Chili
26 1/2 g Mount Isa Dark Red Chili
140 g Oregano
1 tb Cumin
3 tb Brown Sugar
1 White Onion, Chopped
1 Brown Onion, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Diced
2 Garlic Cloves, Minced
740 ml Australian Beer
1 cn Whole Tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot and
enjoy.

MMMMM

Popularity: 13% [?]

HOMESTYLE RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Wheat bran
1 c Buttermilk
OR 1 tb lemon juice + milk
1 c All-purpose flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1/2 c Raisins or dates
2/3 c Brown sugar
1/2 c Vegetable oil
1 Egg

In small bowl, stir together wheat bran and
buttermilk. In a medium bowl, mix dry ingredients and
stir in raisins.

In a separate bowl, using an electric mixer, beat
together sugar, vegetable oil and egg. Stir in bran
mixture. Add to dry ingredients all at once and stir
just until moistened.

Grease muffin tins or spray paper cups. Bake at 400 F
for 15 to 20 minutes or until toothpick comes out
clean. Cool tins 10-15 minutes on wire rack, then
remove muffins.

Muffins ‘n more, TransAlta Utilities booklet, undated
Shared and tested by Elizabeth Rodier, Calgary,
Alberta March 94.

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Popularity: 3% [?]