PANETTONE BREAD WELBILT (MACHINE)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Welbilt
2 1/2 ts Yeast
2 c Plus 1 tbbsp. Bread Flour
3/4 ts Salt
5 tb Sugar
3 tb Dry skim milk
3/4 c Okys 1 tbsp. Lukewarm Water
5 tb Sweet Butter
1 pk Medium eggs
3/4 ts Vanilla Extract
1/2 c Raisins soaked in rum/ water
3 tb Candied Orange peel pieces
1/2 c Chopped walnuts

Put in order as above into machine

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Popularity: 3% [?]

Title: Silvia’s Shrimp Creole
Categories: cajun, main dish, seafood
Yield: Serves 18-20

2 margarine
3 lg bell peppers; chopped
3 lg onions; chopped
1 bn celery; chopped
2 tomatoes; mashed
3 garlic; minced
1 bay leaf
1-1/2 ts oregano
3 tb sugar
2 louisiana brand gumbo mix;
-dissolved in 1 c. water
4 lb shrimp; cleaned and deveined
6 c rice; cooked

Saute first 10 ingredients together in a large pot. Simmer for 1 hour
and
45 minutes, uncovered. Add shrimp and cook 10 minutes more. Serve over

steamed rice. Serves 18-20.

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Popularity: 3% [?]

Caramel Corn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Gift Giving Recipes Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups popped popcorn
(about 3/4 cup unpopped kernels)
1 cup dry roasted peanuts
(or your choice of nuts)
1 cup brown sugar — packed
3/4 cup butter (NO SUBSTITUTES)
1/4 cup light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon salt

Combine popped popcorn and peanuts in a large roasting pan; keep warm in a
300 oven while preparing syrup.

Combine brown sugar, butter, corn syrup and salt in a heavy 2 quart saucepan.
Bring to boiling over medium heat, stirring almost constantly. Boil gently
over entire surface for 5 minutes, stirring occasionally. Remove from heat;
stir in baking soda. Pour over popcorn and peanuts. Mix well.

Bake in a 300 oven for 20 minutes, stirring once after 15 minutes.
Immediately spread out popcorn mixture on a large piece of foil; cool
completely. Break into cluster. Store tightly covered. Makes about 11
cups.

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Popularity: 5% [?]

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Popularity: 6% [?]

Mushroom Soup

Recipe By : Cuisine Magazine
Serving Size : 8 Preparation Time :40:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons butter — unsaled
2 cups shiitake mushrooms — coarsely Chopped
2 cups crimini mushrooms — coarsely Chopped
2 cups button mushrooms — coarsely Chopped
1 cup leek white part only — chopped
1 cup kale — chopped
2 cups wild rice — cooked
2 cloves garlic — minced
2 cups chicken broth
2 cups half and half
2 Tablespoons chives fresh optional — chopped
2 Tablespoons parsley fresh optional — chopped
salt and white pepper to taste
4 Tablespoons all-purpose flour

Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes).
Add garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. This
combination of butter and flour is called a roux (roo).
The mixture will become thick and lumpy. Don’t be alarmed. Just keep
stirring and cooking to remove the starchy taste from the flour. This will
take about 3 minutes.
Slowly add the chicken stock and half-and-half. Use a whip to blend the
liquids and ensure a smooth, creamy texture. As it heats, the roux thickens
the soup. When the soup is smooth and hot, add the chives and parsley.
Season with salt and pepper to taste. For an even richer soup, stir in 1
Tbsp. of butter.

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NOTES : 1 cup serving:
207 calories
13g total fat

Popularity: 3% [?]

BRAISED ENDIVE WITH FRAMBOISE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Small Belgian endives,
-trimmed and quartered
-lengthwise
5 tb Softened sweet butter
1/4 c Eau-de-vie de framboise
White pepper
Fresh lemon juice (opt)

Select Belgian endives that are tightly closed and small.

In a skillet, cook the endives in 3 tablespoons of the butter over low
heat, turning them to coat them with the butter, for 10 minutes. Add 2
tablespoons of the framboise, the white pepper, and salt to taste. Simmer
the mixture for 1 minute. Transfer the endives with a slotted spoon to a
serving dish and keep them warm in a preheated 250F oven. Add the
remaining 2 tablespoons framboise to the skillet, simmer the pan juices,
stirring, for 1 minutes, and remove the skillet from the heat. Swirl in
the remaining 2 tablespoons butter, pour the sauce over the endives, and
sprinkle the endives with lemon juice if desired.

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Popularity: 4% [?]