Title: Brown Sugar Prune Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c Butter or margarine
1 1/2 c C and H Golden Brown Sugar
— firmly packed
2 Eggs
1/2 c Cooked pitted prunes,chopped
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/4 ts Cloves
2/3 c Buttermilk
1/2 c Chopped walnuts

Cream together butter and sugar until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in prunes. Combine flour,
baking soda, salt and spices and add alternately with buttermilk to
creamed mixture. Stir in walnuts. Pour into greased and floured 9-inch
square pan. Bake in 350 degree oven 40 to 45 minutes or until cake tests
done. Cool on rack. Cut into 9 squares. Serve with a dollop of sour
cream or whipped cream. Top with brown sugar.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 6% [?]

1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

Cooking Time: ~5min.
Prep Time: ~15min., plus overnight chilling
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins
completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall
container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8
hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from
straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4
straws at a time. Starting at the empty ends, push worms from straws with
rolling pin, or use your fingers; lay worms on waxed paper-lined baking
sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temp. up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g.
protein; 0.8 g fat (0.5 g sat.); 2 g carbo.; 6.8 mg sodium; 3 mg chol.

Popularity: 6% [?]

Title: AVOCADO GAZPACHO SOUP
Categories: Soups, Tex-mex
Yield: 6 servings

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt – or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs

Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.

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Popularity: 5% [?]

Boboli Type Pizza Crust

Recipe By : Marcia
Serving Size : 1 Preparation Time :0:00
Categories : Machine Bread Dough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Red Star active dry yeast
1 teaspoon minced garlic
2 teaspoons parmesan cheese
1/2 teaspoon Italian seasoning
parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in
order listed by your manufacturer. It is a good idea to put the garlic
down inside the flour so it does not slow the yeast. Set breadmaker on
dough setting. When complete, form two crusts on pizza pans, sprinkle
with parmesan cheese, cover and let rise again. Bake 5-10 minutes at
about 450 F until light brown. Cool. Wrap tightly in foil and freeze
until you get the pizza urge. Great to have around for easy last minute
dinners. Good way for kids to make pizza too.

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NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from
Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese.
I micro the sausage so that it is not greasy when I put it on the pizza.
Dinner can be ready in minutes.

Popularity: 4% [?]

Title: EASY NUTELLA ICE CREAM CUPS
Categories: Chocolate, Ice cream
Yield: 8 servings

1 pt Chocolate ice cream, softene
Spreadable but not melted
1 c Nutella
2 pt Coffee ice cream, softened u
Spreadable but not melted
8 Toasted peeled hazelnuts

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS
Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate
ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over
the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin.
Smooth the top. Freeze the ramekins until the coffee ice cream is firm,
about 30 minutes. Removing only 4 ramekins from the freezer at a time,
spread a smooth layer of nutella over the coffee ice cream. Place a
hazelnut in the center of each filled ramekin. Freeze the ramekins just
until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently
press heavy aluminum foil around each ramekin. Label with date and
contents. Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10
minutes to soften the ice cream slightly.

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Popularity: 5% [?]

Blueberry Snow

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope Gelatin
1/4 Cup Cold water
1/2 Cup Boiling water
2 Cups Blueberries — Rinsed
1 Teaspoon Lemon juice
2 Tablespoons Sugar
2 Egg Whites — Beaten Stiff
6 Fresh Strawberries — Optional

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to
soften. Add boiling water and stir to completely dissolve. (If gelatin
does not dissolve completely, heat slightly.) Set aside. Combine
blueberries, lemon juice and sugar replacement in mixing bowl or food
processor and whip into a puree. Stir completely into gelatin mixture. When
blueberry mixture is cool, thick and syrupy, beat until frothy. Fold
stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving
dishes; refrigerate until set. Before serving, top with fresh strawberries.
Source: Unknown

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Carrot Yogurt Relish
Categories: Vegetables, Preserves, East/orient
Yield: 1 servings

1 lg Carrot, scrapped and trimmed
1 c Yogurt
1 ts Sugar
1/4 ts Ground cumin
1/4 c Finely chopped onion
1/2 ts Fresh red or green pepper,
-hot, finely chopped, or
1/2 ts Crushd hot red pepper flakes

1. Cut carrot into coarse shreds with hand grater or food processor.
there should be about 1 cup.

2. Drop carrot shreds into boiling water and cook for about 30
seconds. Drain well.

3. Combine yogurt, carrots and remaining ingredients. Serve chilled
Submitted By “PAUL A. MEADOWS” On TUE, 2 JAN
1996 174908 ~0400

MMMMM

Popularity: 5% [?]

Title: Cranberry Jelly
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 1 servings

2 c Cranberries 3 oz Liquid pectin (regular)
1 c Concentrated apple juice 5 tb Glycerine
1/4 c Lemon juice 1 tb Unfl.gelatin or 2
tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

MMMMM

Popularity: 6% [?]

Title: MYONG’S KIM CHEE
Categories: Korean, Relishes, Vegetables
Yield: 1 servings

1 Head bok choi (napa, etc)
-chopped into 2"x1″ pieces
1 Daikon radishes (or more)
– sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more)
– thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers*
– *(crushed) OR MORE
1/3 c Fresh ginger root slices*
– *or more to taste
1 c Coarsely chopped scallions
1 Japanese horseradishes *
– *or more to taste
2 c -water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

Mix all dry ingredients together. Place in a large
crockery or glass container that can be sealed
airtight. Pour liquids over them, vinegar first. If
the veggies are not covered by the liquid add more
vinegar…NOT water- Seal jar and place into
refrigerator for 2-12 weeks. *** NOTE *** The
refrigeration is necessary to prevent spoilage.

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Popularity: 4% [?]