Apple Lemon Puff

Recipe By : , August/September, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Cooking For One Or Two
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons butter or margarine
1 small apple, peeled, cored cut into rings
6 teaspoons sugar, divided
1 egg — separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2
teaspoons sugar. Cook until tender, turning once. In a mixing bowl, beat
the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl,
beat egg white until stiff peaks form; fold in flour and remaining sugar.
Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking
dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or
until golden brown and set. Invert onto a serving plate. Yield:1 serving.

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NOTES : Submitted by Field Editor, Doris Heath of Bryson City, North
Carolina.

Popularity: 3% [?]

Title: Fruit Leather
Categories: Desserts
Servings: 4

3 c Sliced Apples, Pears, Etc *
1 pn Salt
1 pn Ground Cinnamon
Juice Of 1/2 Lemon

* Prunes, dried Apricots, or berries
~————————————————————————-
Cook the fruit in enough water to cover, until very soft. Drain. Mix in
other ingredients. Puree in food processor fitted with steel blade, or in
blender. Spread no more than 1/4″ thick on a very well-greased cookie sheet
with edges (grease the edges too.) Leave in the oven set on the lowest temp
(or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3×4″ pieces and roll up in pieces of wax paper. Store in a sealed
container in the refrigerator or freezer until needed.

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Popularity: 11% [?]

Date: Thu, 10 Mar 94 11:38:41
From: KGRAAP.DPSNET%SISNET@SISNET.CLACKESD.K12.OR.US

COCOA FUDGE CAKE

1 2/3 CUP ALL PURPOSE FLOUR OR 2 CUPS CAKE FLOUR
1 1/2 CUPS SUGAR
2/3 CUPS COCOA POWDER
1/2 CUP APPLESAUCE
1 1/2 CUP PLAIN YOGURT OR BUTTERMILK
1 1/2 TSP. BAKING SODA
1 TSP. SALT
1 TSP. VANILLA
2 EGGS SUBSTITUTE EQUIVALENT

Heat oven to 350 degrees. Grease and flour rectangular pan,
13 X 9 X 2. Beat all ingredients on low speed, scraping
bowl constantly, 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes. Pour into pan. Bake 35-40
minutes, until wooden pick comes out clean in center. Great
without frosting, but you can frost if you prefer.

Popularity: 4% [?]

SOPA DE GRAO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried garbanzos
– washed and sorted
2 qt Cold water
4 md Garlic cloves
– peeled and minced
4 lg Yellow onions — peeled
– and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
– peeled coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf — (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
– or if available,
– Portuguese chourico or
– linguica,
– sliced about 1/4-in thick
1 c Finely chopped fresh spinach
– (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you’ve set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes–just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes–just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~–

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Popularity: 8% [?]

Title: TORSK MED EGGESAUS (POACHED CODFISH STEAKS W/EGG SAUCE)
Categories: Norwegian, Seafood, Cheese/eggs, Main dish
Yield: 6 servings

1/2 c Salt
6 Codfish steaks; fresh,
-sliced 3/4″ thick

———————————EGG SAUCE———————————
1/4 lb Butter
1/4 c Hot fish stock (from above)
1 md Tomato; peeled, seeded and
-chopped
1 tb Chives; finely chopped
Salt pepper

—————————–ALTERNATE GARNISH—————————–
8 tb Butter; melted
1 Lemon; thinly sliced
Parsley sprigs

If you don’t have a long, narrow fish poacher, an enamel roasting pan
5″ deep will do just as well. Fill the pan with water to a depth of
4″ and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer for about 5 minutes. Be careful not to overcook
or the fish will disintegrate. Remove the slices with a slotted
spatula and drain them on a linen napkin or dish towel. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce.
EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
in 1/4 cup of the stock in which you poached the fish and stir in
chopped egg, tomato, parsley and chives. Add salt and pepper to
taste. Heat almost to the boiling point, pour into a sauceboat and
serve with the cod. If you prefer, you can simply pour melted butter
over the cod and garnish with lemon slices and parsley. In Norway,
this dish is often accompanied by raw diced carrots, sprinkled with
lemon juice and new potatoes (see recipe).

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Popularity: 4% [?]

Title: 7 Can Soup
Categories: mexican, soups
Yield: 1 serving

10 3/4 oz tomato soup, condensed
14 1/2 oz Rotel tomatoes; diced
14 1/2 oz tomato sauce with
-celery,onion, pep
15 oz chili with no beans
15 oz chili with beans
15 1/4 oz whole kernal corn; drained
15 oz mixed vegetables; drained
1 lb ground beef
1 tb sugar

Brown ground beef. Mix all ingredients together and simmer.

Addes notes by Sarah Gruenwald sitm@ekx.infi.net
I add pressed fresh garlic to this, and sometimes a jalepeno if I have one.
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Contributor: Dorothy Tapping
Preparation Time: 0:00
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Popularity: 3% [?]

Title: BANANA FUDGE COOKIES
Categories: Cookies
Yield: 40 servings

18 1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl.
Beat with electric mixer at medium speed until smooth.
Stir in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on greased baking
sheets. Bake in 350 degree oven 8 minutes or until
done. Remove from baking sheets; cool on racks.
Makes 3 1/2 dozen.

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Popularity: 3% [?]

Title: TOFU ENCHILADAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings

2 pk Mori-Nu Silken Firm Tofu;
-drained (10.5 oz each)
2 c Nutritional yeast “cheese”
-sauce
1/4 c Cilantro; chopped
1/4 c Onion; minced
1/2 ts Chili powder
20 oz Enchilada sauce
6 6-inch corn tortillas
2 tb Green onion; chopped
2 md Tomatoes; chopped
1 1/2 c Corn, frozen or canned

In a medium bowl, combine tofu, “cheese” sauce,
cilantro, onion, corn and chili powder.

Heat enchilada sauce. Dip each tortilla quickly into
the heated sauce and place it on aflat surface; top
with approximately 1/2 cup tofu mixture and roll
tightly. Place seam side down in an 8-inch square
shallow baking dish. Pour remaining sauce over
enchiladas.

Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.

Makes 6 enchiladas.

From DEEANNE’s recipe files

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Popularity: 3% [?]

Title: Egg Rolls B1
Categories: Vegetables, Chinese, Appetizers
Yield: 6 servings

5 md Dried Black Mushrooms
1/2 lb Ground Pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy Sauce
1 ds White Pepper
1 (2-1/2 lb) Green Cabbage,
-Finely Shredded
2 c Vegetable Oil
1/4 c Shredded Canned Bamboo
-Shoots
1/2 lb Cooked Shrimp, Chopped
1/3 c Finely Chopped Green
-Onions (With Tops)
1 ts Five-Spice Powder
1 (1 lb) Package Egg Roll
-Skins
1 Egg, Beaten
1/4 c Hot Dry Mustard
Red Sweet Sour Sauce:
1/2 c Red Wine Vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red Pepper Sauce

Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain. Remove discard stems. Cut caps into
thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch,
soy sauce, pepper. Cover refrigerate approx. 20 mins. Heat 2 qts.
water to boiling in Dutch oven; add the cabbage. Heat again to
boiling; cover cook 1 min.; drain. Rinse w/ cold water until cab-
bage is cold. Drain thoroughly; remove excess water by squeezing
cabbage. Heat wok until 2 drops water bubble skitter when sprinkled
in wok. Add 2 tbs. of the oil rotate to coat sides. Add seasoned
pork; stir-fry until pork is no longer pink. Add the mushrooms
bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions,
remaining 1 tsp. salt, the five spice powder; cool. Place 1/2 cup
of egg roll filling slightly below the center of an egg roll skin.
Cover the remaining skins w/ a dampened towel to keep them pliable.
Fold the corner of skin closest to filling over, tuck- ing the point
under the filling. Fold in overlap the two opposite corners. Brush
fourth corner w/ egg roll up to seal. Repeat w/ re- maining skins.
Cover the filled rolls w/ a dampened towel or plastic wrap to prevent
dry- ing out. Pour remaining oil in a wok to a depth of 2 in. heat
to 350. Fry four or five rolls at a time for 2-3 mins. until golden
brown, turning 3 times. Drain on paper towel keep hot. Meanwhile,
stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth.
Let stand 5 mins. before serving. Serve the egg rolls with the hot
mustard and Red Sweet Sour Sauce. RED SWEET SOUR SAUCE: Mix all
ingredients in small bowl. Serve now or cover refrigerate.
Temperature (s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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Popularity: 6% [?]

WHOLE WHEAT DATE NUT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BVRF74B
1 c Water
1 1/2 tb Canola oil
2 tb Honey
1/2 ts Salt
3/4 c Oats (I use quick oats)
3/4 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Yeast
1/2 c Chopped dates
1/2 c Chopped almonds

The dates and almonds can be added at the beep, but I usually add
them at the very beginning for better distribution. We like this
spread with cream cheese, but it’s also good just as it is! I always
keep the machine open at the very beginning kneading and add flour by
the tablespoon as is neaded until it’s no longer sticky. Living in a
high humidity climate sometimes I need to add quite a lot when I
don’t cut down the liquid. Guess I should be keeping an eye on the
humidity before I begin baking! Thanks for your recipe. We used to
live near Lancaster. Rhonda

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Popularity: 16% [?]