SCONES FROM SCOTLAND

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margerine
2 1/2 c Flour
1 tb (heaping) baking powder
Pinch of salt
3/4 c (to 1 cup) milk

1. Preheat oven to 450F.
2. Cut the butter or margarine into the flour and add
baking powder and
salt. Slowly mix in the milk until the mixture
forms a dough.
Divide into about 12 heaps and place on a floured
cookie sheet. Bake
for about 12 minutes, or until slightly browned.
Serve warm with
butter and jam.

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Popularity: 9% [?]

Title: EGGPLANT CURRY
Categories: Main dish, African, Vegetables
Yield: 6 servings

4 lg Eggplants, peeled cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled chopped
1 ts Tomato paste

Sprinkle eggplant pieces with salt set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions garlic in the oil until
golden, stirring ensuring that it’s not scorching. Add all the
spices peppers stir-fry a couple of minutes. Squeeze eggplant
pieces to get rid of excess moisture. Dump the pieces into the pot.
Stir until they become limp slightly golden. Add more oil if
necessary Add the potatoes let them brown on all sides. When
potatoes are somewhat tender, but still fork resistant, add tomatoes,
paste 1 1/2 c water. Stir, bring to a boil, reduce heat simmer
until vegetables are tender but not mushy. The sauce should be thick,
like syrup. If too thin, simmer a little longer. Serve over rice.

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Popularity: 4% [?]

Popcorn Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Popcorn Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg white

ds Salt 1/2 ts Baking powder 1 c Nuts; toasted – OR- 1 c Coconut; toasted 1 c
Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until
stiff. Fold in the toasted nuts or toasted coconut and the chopped popped
corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15
mintues, until lightly browned.

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Popularity: 3% [?]

Title: Melon Grape Salad
Categories: Salads, Southern
Servings: 6

1 c Canteloupe; cubed
1 c Watermelon; cubed seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

Source: Southern Cooking – Lee Bailey
posted by Anne MacLellan

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Popularity: 2% [?]

MJEDDRAH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils water to a boil. Reduce heat, cover simmer for 25
minutes. Heat 2 tb oil in a skillet saute onions salt till the onions
are transulcent. Heat remaining oil in another skillet saute the rice for
3 minutes. Combine lentils, rice onion, cover tightly simmer till the
lentils rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, “Diet for a Small Planet”

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Popularity: 5% [?]

The Kaufmans’ Apple Butter

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other –
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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Popularity: 7% [?]

Strawberry Broil

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c strawberries — halves
1/4 c nonfat sour cream
1/4 tsp cinnamon — ground
1/4 c brown sugar — packed

Put strawberries in an ungreased shallow 1 1/2 qt baking dish. Combine
sour cream and cinnamon; spoon over berries. Sprinkle with brown
sugar. Broil until bubbly, about 3-4 minutes. Serve over low-fat ice
cream if desired.

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Popularity: 2% [?]

Title: Brown Bread #2
Categories: Bread Osg1966
Servings: 1

1 c Brown sugar
2 c Whole wheat flour
2 tb Lard; or butter
1 ts Baking soda
1 ts Baking powder
2 ea Eggs
1 pt Sour milk

Mix all together and bake in moderate over.

Note: Moderate oven is 350 – 400 F. No time is given, assume 45 – 60
minutes.

Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
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Popularity: 3% [?]

Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

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Popularity: 3% [?]

Title: Charred New Potato and Fennel Salad
Categories: Salads, Potatoes
Yield: 6 Servings

2.00 lb Small red potatoes;
– washed
2.00 md Fennel bulbs; trimmed,
– quartered lengthwise
0.50 c Light-tasting olive oil
Salt
Freshly ground pepper
0.33 c Pitted Nicoise olives;
– chopped
0.33 c Green onions; chopped
6.00 Or 7 tb red wine vinegar

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra
oil. Spread in single layer on broiler pan. Lightly season with salt
and pepper. Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree oven until just
tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch
dice. Toss with all oil, 6 tablespoons vinegar and remaining
ingredients. Season to taste. Add remaining tablespoon vinegar if
needed. Can be made several hours ahead and kept at room temperature
or a day ahead and refrigerated, covered airtight. Let come to room
temperature before serving. Adjust seasoning.

‘This salad would be a great accompaniment to any grilled meat or
poultry. Try to make it several hours or a day ahead so the flavors
have a chance to deepen and meld together.’

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago
Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

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Popularity: 7% [?]