Rice Pudding

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Rice Pudding

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Boiling Water
1/2 C Rice — * see note
1/2 Tsp Salt
1 Qt Skim Milk
2 Tbsp Butter
2 Eggs — beaten
1/2 C Sugar
1/2 C Raisins
1/2 tsp Vanilla
1 Cinnamon Stick — optional

Boil water, rice salt for 7 min. Add milk, butter and cinnamon stick and
cook on low heat for 1 1/4 hours. Remove from heat, add eggs, sugar, raisins
vanilla. Cook a minute and take off stove and cool. Pudding will thicken as
it cools.

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Per serving: 275 Calories; 6g Fat (18% calories from fat); 9g Protein; 48g
Carbohydrate; 73mg Cholesterol; 322mg Sodium

Serving Ideas : serve with cinnamon cream if desired.

NOTES : *(short grain rice makes a creamier pudding then long grain.)

Popularity: 5% [?]

Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Popularity: 57% [?]

Title: Cake Brownies
Categories: Desserts, Bars
Yield: 24 servings

–brownie–
1/2 c Butter
1 c Water
2 c Flour
2 Eggs
1/2 c Buttermilk
1/2 c Oil
4 tb Unsweetened cocoa
2 c Sugar
1 t Baking soda
1 t Vanilla
–frosting –
1 c Chopped walnuts
3 tb Unsweetened cocoa
1 pk Confectioners sugar
1 ts Vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to
boil. Add this mixture to flour and sugar and beat until smooth.
2. Add eggs,baking soda, buttermilk and vanilla. Mix well. Pour
into
prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting
ingredients in medium saucepan and heat. Do not boil.
4. Frost immediately after removing from oven. Cut into squares
when
cool.

from: _Cookiemania_

MMMMM

Popularity: 7% [?]

Rainbow Raditore with Chicken, Broccoli, Red Peppers

Recipe By : Mendicino Pasta Co.
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Mendicino Rainbow Pasta (corkscrew pasta)
1 Tablespoon olive oil
1/4 Cup mayonnaise
1/4 Cup sour cream
1/2 Cup marinated artichokes
1/4 Cup parmesan cheese
1 lemon — juiced
1 clove garlic
1/2 Cup chicken — cubed
1/2 Cup broccoli florets
1/4 Cup red bell pepper
2 Tablespoons sliced olives
2 Tablespoons fresh basil — chopped
salt and pepper — to taste

Boil pasta until tender (4-6 minutes), rinse immediately with cold water
and
add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke
,
parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta
and
the last 5 ingredients. Toss together with dressing.

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Per serving: 935 Calories; 82g Fat (75% calories from fat); 36g Protein;
24g Carbohydrate; 138mg Cholesterol; 794mg Sodium

Popularity: 7% [?]

Sauerkraut Soup

Recipe By : International Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. sauerkraut, canned or fresh
1 large head firm cabbage
3 tablespoons butter or bacon fat
1 large onion — sliced thin
1 rib celery — finely chopped
2 cloves garlic — finely minced
2 cups canned Italian plum tomatoes
2 lbs beef, short ribs
2 quarts beef stock
salt and pepper to taste
juice of 1 lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon parsley — finely minced
1 tablespoon dill — finely minced
1 cup sour cream

Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
apart to remove any lumps. Discard cabbage core and shred fine. Place
both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
celery, and garlic in it until the onion is translucent. Add to the
kettle. Add the tomatoes, beef, stock and salt and pepper to taste
and bring to a boil. Simmer for about two hours, or until the beef is
tender, skimming the surface as necessary to remove foam and scum.
Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour in the remaining tablespoon of fat until golden in color.
Stir into the soup and cook for about 20 minutes longer. To serve:
slice the meat, discard the bones. Place the meat in the bottom of
the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
with sour cream.

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Popularity: 1% [?]

Special Peanut Butter Cookies

Recipe By : Anne Nicol
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Food For Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup butter — softened
1/4 cup milk
3/4 cup chocolate chips
3/4 cup honey roasted peanuts
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup frozen miniature peanut butter cups — coarsely
chopped

Preheat oven to 375°. Combine flour, baking soda, and salt. Set
aside. Beat the peanut butter and butter together until fluffy. Add
the sugars and beat until light and smooth. Then add the egg and beat
about 3 minutes. Add the vanilla and mix well. Stir in the flour
mixture and beat thoroughly. Sprinkle milk over the mixture and beat to
soften the dough. Fold in the chips and peanuts, then carefully add the
chopped peanut butter cups. Drop in 2 T. clumps on ungreased cookie
sheet. Leave enough space between them so they can expand slightly.
Bake for 10 to 12 minutes, or until just browned. Do not overbake or
the cookies will be too dry. Remove with a spatula to a cooling rack.

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Popularity: 7% [?]

Title: RED SWEET SOUR SAUCE B1
Categories: Chinese, Sauces, Side dish
Yield: 6 servings

1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper sauce

Mix all ingredients in a small bowl. Serve immediately
or make in advance, cover, and refrigerate.

Temperature (s): ROOM Effort: EASY Time: 00:05 Source:
LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA
Comments: WINE: WAN FU

—–

Popularity: 2% [?]

Title: PASSOVER FRUIT CANDY
Categories: Candies, Desserts, Nuts, Passover
Yield: 12 servings

-BARBARA FEUERSTEIN MPDF75A
1 lb Figs
1 lb Dates
1 lb Seedless raisins
1 Lemon
Chopped; nuts and/or coconut

At the request of many on the Food Forum Board; I’m
posting this on the Holiday Board. This is from a
book called “Secrets from Bergen Kitchens” compiled by
the Sisterhood of the Jewish Community Center of
Teaneck, NJ – copyrighted 1947. This is the only
recipe specifically called “Passover” but I will look
further for any others Grind figs, dates and raisins.
Add juice and rind of lemon. Form into balls and roll
in chopped nuts or

—–

Popularity: 6% [?]

RAGOUT DE PATTES ET DE BOULETTES – PETIT POUC

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RAGOUT DE PATTES—–
4 Pork hocks, halved
1 lg Onion
1 Bay leaf
1/2 ts Dried savory
1/2 ts Dried thyme
1/4 ts Ground cloves
Cold water
2 tb Butter
2 tb Brown flour (see note)
—–BOULETTES—–
2 lb Lean ground pork
1 lg Onion finely chopped
1 Clove garlic, minced
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Salt fresh ground pepper
2 Slices of bread crumbled
1 Egg, beaten
1/4 c Oatmeal flour (up to 1/2 c)

How to make Brown Flour:
Spread all-purpose flour in a large, heavy frying pan
and heat over medium heat, stirring, until flour turns
a medium brown. May be refrigerated for several months.

How to make Oatmeal Flour:
Oatmeal flour may be made by pulverizing roled oats in
a food processor. All-purpose flour may be substituted.

Ragout de Pattes:
Place pork hocks in a large heavy pot with onion, bay
leaf, savory, thyme and cloves. Cover with cold water,
bring to a boil, skim off any scum from surface, then
reduce heat and simmer very slowly for 2 – 2.5 hours
or until pork hocks are tender. Remove meat from
bouillon and set aside. Strain bouillon and skim off
fat. (You may chill bouillon and then remove all solid
fat before continuing recipe.) Using the same large
pot, melt butter and blend in browned flour. Cook on
medium heat, stirring, until mixture bubbles all over,
then add strained bouillon. Heat, stirring, until
mixture thickens. Season to taste with salt pepper.
Add pork hocks and cooked meatballs and simmer gently
for about 30 minutes. Season to taste with salt
pepper.

Boulettes:
Combine pork with onion, garlic, cinnamon, cloves,
salt, pepper, crumbled bread and the beaten egg,
blending well. Blend in just enough flour to make
mixture firm. Shape into meatballs, about 1 – 1.25
inch in diameter. Grease a large, heavy fryin pan and
brown meatballs well on all sides, continuing to cook
on low heat for about 15 minutes. Makes 12 – 15
meatballs.

From the Petit Poucet Restaurant.

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Popularity: 3% [?]

Title: Shrimp Dip #2
Categories: Appetizers
Yield: 6 servings

1 lg Sour cream (16 ounces)
1 cn Broken deveined shrimp
1/2 sm Onion, minced
1 T Lemon juice
1/4 t Black pepper

Drain the shrimp but do not rinse and place in a bowl. Mash shrimp
with a fork. Add the sour cream, onion, lemon juice, and pepper.
Chill 2 hours and serve with really good potato chips (Lay’s).

MMMMM

Popularity: 5% [?]