CRAN-BRANDY PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 t Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4″ deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries,
walnuts and brandy flavor this traditional holiday
favorite.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Popularity: 6% [?]

POTATO CELERY ROOT PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled –
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Popularity: 15% [?]

Orzo with Broccoli, Feta and Olives

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:20
Categories : Main Dishes Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped

Cook orzo in pot of boiling salted water until tender but still firm to
bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2
minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine
nuts and stir until golden brown, about 3 minutes. Add crushed red pepper
and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over
and toss to coat. Add feta, olives, parmesan and basil and toss to coat.
Season with salt and pepper and serve.

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NOTES : Colorful, delicious and, best of all, fast: It takes about 20
minutes to get this main course on the table.

Popularity: 9% [?]

Roasted Eggplant Feta

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. Eggplant — unpeeled, cubed
1 1/2 Cups Extra Virgin Olive Oil
1/4 Cup Lemon Juice — fresh squeezed
1/4 Cup Minced Onions — red
3 Cloves Garlic — minced
2 Tablespoons Oregano — fresh,minced
Salt
Pepper
1 Pound Feta Cheese — crumbled
1/2 Cup Olives — ripe,pitted
2 Bunches Spinach — rinsed,dry,chilled
6 Sprigs Oregano — fresh

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss
with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy -
abo
ut 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon jui
ce, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pe
pper.
Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
lar
ge platter. Sprinkle with cheese and olives*, drizzle with remaining dressing
an
d garnish with fresh oregano sprigs.
*Olives – preferably Calamata or Alonso.

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Popularity: 4% [?]

APPLE PANCAKES (GERMAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes German
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnamon

Apple Pancakes (German)

Sift together the flour, 2 tsp sugar and the salt.

Beat eggs milk together. Gradually add flour mixtu,
beat until smooth. Saute apples in 1/4 cup of butter
until tender. Mix 2 Tbsp sugar and the cinnamon
together. Toss with apples. Melt 2 Tbsp butter in a 6
inch diameter deep fry pan. Pour in the batter to a
depth of a about 1/4 inch. when set place 1/4 of the
apples on top, cover with more batter. Fry pancake
until lightly brown on both sides. Keep warm and
repeat procedure until all batter and apples are used
up.

I hope the person requesting the pancake recipe like
it, although

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Popularity: 6% [?]

IMPOSSIBLE HAM SALAD PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Peas — frozen, 10 oz size
1 c Ham — finely chopped
cooked
1 c Cheddar cheese — shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard — prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1
1/2". Rinse peas under cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat
remaining ingredients till smooth, 15 sec in blender
on high speed or 1 minute with hand beater. Pour in
pie plate. Bake till golden brown and knife inserted
halfway between centre and edge comes out clean 30 to
35 minutes. Let stand 5 minutes before cutting.

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Popularity: 17% [?]

MORNING FRUIT SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Size ripe cantaloupe
2 Ripe kiwi fruit
1 pt Ripe strawberries
1/2 pt Fresh raspberries/
Blackberries
3 tb Chopped fresh mint
Plus 4 whole sprigs for
Garnish
1/4 c Fresh squeeze orange
Juice

Scoop out cantaloupe with melonballer and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
blend together. Divide salad among 4 bowls. Garnish each with a whole
strawberry and a sprig of mint.

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Popularity: 5% [?]

Title: Homemade croutons
Categories: Salads
Yield: 2 Servings

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

MMMMM

Popularity: 5% [?]

Title: BROWNIE SHORTBREAD
Categories: Diabetic, Cookies, Desserts
Yield: 24 bars

————————CAKE LAYER————————
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-at room temperature
1 c All-purpose flour;
1/4 c Granulated sugar;
1/4 ts Salt;

———————–BROWNIE LAYER———————–
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-At room temperature
3 Sqs. Unsweetered chocolate;
-(1 oz each)
2 lg Eggs;
3/4 c Granulated sugar;
3 tb All-purpose flour;
1/2 ts Baking powder;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking
pan. In food processor or with eledtric mixer,
process or beat the butter, flour, sugar and salt
until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light
golden and firm when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low
heat, stirring often, until melted. Cook 5 minutes.
In a medium-size bowl, whisk eggs, sugar, flour and
baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake
20 minutes or until top feels firm. Cool in pan
before cutting in bars. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT
EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.
Brought to you and yours via Nancy O’Brion and her

—–

Popularity: 6% [?]

Mango Buttermilk Soup (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds — peeled and pitted
–or 2 large ripe mangoes
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved
for garnish.

Roughly chop the remaining mango and puree it in a food processor with the
buttermilk, orange rind, and juice. Season to taste with salt and pepper.

Cover and chill overnight. Adjust the seasoning before serving. Garnish
with reserved diced mango, scallion and a dollop of sour cream centered in
the middle.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Popularity: 4% [?]