SPINACH DIP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour cream
4 sm Green onion chopped
1 pk Frozen spinach finely
Chopped and drained
1 sm Can water chestnuts fine
Chopped
1 c Mayonnaise
1 pk Knorrs soup mix
1 Round loaf unsliced
Pumpernickle bread

Combine above ingredients and chill. Tear out center of bread for dip
pieces. Fill center with dip and serve.

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Popularity: 5% [?]

Gingered Soup And Pasta (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Pasta-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil — (up to 2)
quarter piece fresh ginger — minced
1 clove garlic — minced
6 cups chicken broth
1/2 bunch sliced scallion
1 small bunc cilantro — stems removed
2 cups vermicelli broken up
lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and
bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion
and cilantro and serve. Let each person garnish their portion with fresh
lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Popularity: 4% [?]

PULAO FOR STUFFING CHICKEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 t Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 t Salt

Quantity: About 1 1/2 Pounds Of Stuffing Cooking
Time: 25 Minutes

Heat the butter in a heavy pan and brown the onion in
it. Remove the onion and fry the curry powder until
dark brown then add the garlic and simmer for 3
minutes, until a smooth paste is formed. Return the
onion to the pan and add the stock, pineapple juice,
raisins, Pistachios, and rice. Season with the salt,
to taste. Cover tightly and simmer over low heat for
15 minutes, until the rice is half done. Strain off
the liquid reserving it for another use. Use the
pulao to stuff chickens or other poultry. This makes
enough to stuff 1 large or 2 smaller chickens.

From How To Make Good Curries by Helen Lawson
Copyright 1973

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Popularity: 3% [?]

VEGETABLE QUICHE

Recipe By : Annice
Serving Size : 6 Preparation Time :0:00
Categories : Quiches Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 slices bread
1 1/4 cups skim milk
4 cups fresh vegetables — as desired
1 cup low-fat cheese — grated
1 tablespoon flour
3 eggs
1 large tomato
1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,
and arrange to cover the bottom..

Saute vegetables in a non-stick skillet, using a bit of water or
broth, till they are crisp-tender. Put into bread crust. Beat remaining
ingredients together and pour over. Bake about 45 minutes at 350.

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Popularity: 2% [?]

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature=7F

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature. Food exchanges per serving: 1
STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

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Popularity: 25% [?]

Title: Rhubarb Strawberry Nut Tart
Categories: Desserts
Yield: 1 pie

BROWN BUTTER SUGAR CRUST:
3/4 c Unsalted butter-1 1/2 sticks
2 c All-purpose flour
1/4 c Granulated sugar
1/2 t Salt
1 Lemon,finely grated zest
3 Egg yolks,hard-cooked,chill
mash
1 lg Egg
2 T Water
FILLING:
1 c Walnuts,hazelnuts or pecans
– finely ground
1 c Granulated sugar
1/4 c All-purpose flour
1 T Grated orange zest
2 c Rhubarb,cut in 1/2″ pieces
2 c Whole small strawberries,or
Halved larger strawberries
(1 pint = 2 cups)
TOPPING:
1/2 c Firmly packed brown sugar
1 t Ground cinnamon
1 c All-purpose flour
1/2 c Unsalted butter,softened

To prepare the crust: In a small saucepan melt the butter and watch
carefully, cook for about 5 minutes, shaking the pan occasionally,
until the butter turns golden. Pour into a small heatproof bowl and
resolidify in the refrigerator or freezer until firm. Then cut into
small pieces.

In a food processor combine the flour, sugar, salt and lemon zest.
Add the hard-cooked egg yolks and process until incorporated into the
flour. Add the whole egg and process; add just enough water to hold
the dough together. DO NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH.
(You can also combine the dough by hand.)

Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking
spray (i.e.,PAM). Press the dough onto the bottom and up the sides of
the pan. Set aside.

To prepare the filling: Spread the nuts over the dough in the pan.
Combine the sugar, flour, orange zest, rhubarb and strawberries in a
bowl. Set aside while preparing the topping.

To prepare the topping: Combine the brown sugar,cinnamon and flour.
Add the butter and work together to form coarse crumbs.

Stir the fruit and pour into the crust. Sprinkle the topping over the
filling and place tart on a baking sheet.

Place on the lowest oven rack of a preheated 400 degree F. oven and
bake 50 minutes, until the juices are bubbly and the crust is browned.

Let cool on a rack before serving.

Serves: 10-12 Source: Desserts with a Difference by Sally and Martin
Stone

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Popularity: 13% [?]

Title: Refried Beans
Categories: Vegan, Mcdougall, Mexican
Yield: 1 servings

2 c Pinto beans, dried
1 Onion, chopped
3 Cloves garlic, crushed
2 t Ground cumin
1/4 t Ground coriander
1 T Liquid aminos or soy or
-tamari sauce
2 t SaltLess Brand Mexican
-Seasoning (contains chili
-peppers,
-dehydrated garlic and
-onion, paprika, cumin,
-oregano, celery seed,
-green bell pepper, cayenne
-and bay)

Cover pintos with water. Soak overnight, or bring to boil, remove from
heat, and let rest 1 hour.

Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
water (save for soup stock or gravy)and mash with a potato masher.

Heat small amount of pinto water in large saucepan. Add onions and garlic
and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
tortillas, or pita bread, or with brown rice.

This is from Mary McDougall’s Health-Supporting Cookbook Volume One, with a
few modifications from me (the liquid aminos and Mexican seasoning).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 7% [?]

RUM CAKE FRACCARO+++FGGT98B

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***cake***
6 Eggs
2/3 c Sugar
1 1/2 c Sugar
1 1/2 c Flour, sifted twice
***cherry rum syrup***
1 c Maraschino cherry syrup
(from cherries)
1/4 c Rum
***pastillera cream***
2 c Milk
4 Eggs
3/4 c Sugar
1/2 Teaspoon grated lemon peel
1 Teaspoon vanilla
1/4 c Flour
***whipped cream topping***
2 c Whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla

Combine eggs, sugar and vanilla in the top of a double boiler. Beat
over boiling water for 3-4 minutes. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in size. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling water, stirring constantly, for
4-5 minutes until mixture becomes thick. Let cool. Beat whippping
cream until stiff peaks form. Fold in sugar and vanilla. Reserve.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped
cream topping on the top and sides of the cake. Press sliced roasted
almonds onto the sides of the cake. Pipe whipped cream onto the top
if desired. Refrigerate until serving time.

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Popularity: 4% [?]

Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion

Recipe By : Cooking Live Show #8883
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pickled onions:
1 medium red onion — cut into thin
— slices
1 cup cider vinegar
2 teaspoons pickling spices
1 teaspoon salt
quesadillas:
4 tablespoons olive oil
1/2 cup onion — chopped
3/4 teaspoon ground cumin
salt and freshly ground black pepper to
— taste
1 cup canned pinto beans — rinsed and drained
1/4 cup water
four 7-inch flour tortillas
1 cup grated monterey jack cheese
garnish:
sour cream
cilantro sprigs

Preheat the oven to 500 degrees F.

In a saucepan combine the red onion, vinegar, pickling spices and salt
and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
Transfer mixture to a bowl and chill.

In a heavy skillet heat 2 tablespoons of the olive oil over moderately
high heat and cook the onion until tender and golden. Add the cumin,
salt and pepper and cook until the aroma of the cumin is released,
about 1 minute. Add the beans and water and cook, stirring and mashing
until beans are coarsely mashed, about 5 minutes. Taste and adjust
seasoning with salt and pepper if necessary.

Brush one side of 2 tortillas with remaining oil and place, oil-side
down, on a baking sheet. Divide the bean mixture between the 2
tortillas and sprinkle each with a 1/3 cup of the cheese. Cover with
the remaining 2 tortillas and lightly brush with oil. Bake the
quesadillas in the middle of the oven until golden, about 8 to 10
minutes. Sprinkle the remaining cheese over each quesadilla and
continue to bake until the cheese melts. Transfer the quesadillas to a
cutting board and cut into 6 wedges. Top each wedge with a small
dollop of sour cream, some pickled onion and a sprig of cilantro.
Serve immediately. Yield: 4 servings

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Popularity: 5% [?]

Title: Date Cookies
Categories: Cookies
Yield: 3 servings

1 c Sugar
2 Eggs
1 1/2 c Dates, cut up
2 c Rice Krispies
1 ts Vanilla
1 pn Salt
Chopped nuts

Mix sugar, eggs, and dates; cook over low heat until melted. Cook in
a heavy pan or skillet, being careful of scorching. While still hot,
add Rice Krispies, vanilla, and salt. Let cool and mold in shape of
a date or into a small ball. Roll in chopped nuts. Use butter on
hands while molding. Randy Rigg

MMMMM

Popularity: 4% [?]