Title: (Reduced-Sugar) Refrigerated Apple Spread
Categories: Fruits
Yield: 4 half-pints

2 tb Unflavored gelatin powder
1 qt Unsweetened apple juice
2 tb Bottled lemon juice
2 tb Liquid low-cal. sweetener
Food coloring, if desired

Yield: 4 half-pints

Procedure: In a saucepan, soften the gelatin in the apple and lemon
juices. To dissolve gelatin, bring to a full rolling boil and boil 2
minutes. Remove from heat. Stir in liquid low-calorie sweetener and food
coloring, if desired. Fill jars, leaving 1/4-inch headspace. Adjust
lids. Do not process or freeze. Caution: Store in refrigerator and use
within 4 weeks.

Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole
cloves to mixture before boiling. Remove both spices before adding the
sweetener and food coloring.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Popularity: 3% [?]

Title: No-Bake Salad Pizza
Categories: Appetizers, Dips, Salad/dress
Yield: 8 Servings

8 oz (1 cup) purchased spinach
Dip
1 (10 oz) thin crust Italian
Bread shell
1 c Chopped broccoli
1 c Cubed cooked chicken or
Turkey
1/3 c Sliced green onions
1 sm Tomato, seded, chopped

Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.

Recipe By : Pilsbury Picnics BBQ

MMMMM

Popularity: 7% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4

1 ea Recipe #19 (Deviled Eggs) 2 T Chopped Onion
1 T Margarine Or Butter 2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese
1/3 c Milk 1/3 c Sliced Ripe Olives
2 t Poppy Seeds 1/2 t Salt

Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion
and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender,
1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave
until hot, 5 to 6 minutes.

Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2
minutes.

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Popularity: 3% [?]

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

MMMMM

Popularity: 3% [?]

TYORPITTA (CHEESE PITTA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Feta cheese
5 tb Butter
8 tb Flour
2 c Milk, scalded
Salt pepper to taste
7 ea Eggs, lightly beaten
3/4 lb Phyllo pastry
Butter for brushing pastry

Crumble cheese into very small pcs. Melt butter in
small pot. Add flour, blend well. Slowly add scalded
milk, stirring constantly to make a smooth bechamel
sauce. Add a little salt pepper. Remove from heat
and stir until cool. Add crumbled cheese and mix
well. Add eggs and mix again.

Butter a pan abt. 2 inches smaller than the phyllo
sheets. Use a little more than hale of the phyllo
sheets to make th b9ottom layer of the pie. Brush each
with melted butter and place it in the pan letting the
edges hang over the pan. Pour in the cheese-egg
mixture, spreating evenly. Cover mixture with the
phyllo that extended beyond pan. Theis will prevent
mixture from leaking out. Carefully cut remaining
phyllo to fit pan. Brush each sheet with butter before
placing on pitta. Brush top with butter and sprinkle
with a little water. Score into strips to make
cutting the pie easier after it is baked. Bake in a
preheated 300 F. oven for 45 min. Cut into pcs. and
serve hot.

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Popularity: 3% [?]

Moggy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb plain flour
3 ts baking powder
6 oz lard
6 oz margarine
8 oz golden syrup
8 oz sugar
1 salt
1 milk as necessary

Mix together the flour, salt and baking powder. Rub in the fats, add
the sugar and syrup. Mix to a stiff dough with milk. Shape into two
pieces 1″ thick . PLce on a greased baking tin and bake in a moderate
oven for about 25 mins, until firm and light brown. Cut and serve
thickly buttered.

Remarks: This recipe can be found in many very old books, and may have
come orm the Old Norse language, where a heap of corn was known as Mugi.
The
word can be traced back through early English, where corn was refered
to as Muge and later Muga. In it’s ealiest form, it was probably made
with yeast and honey instead of baking powder and syrup/sugar.

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Popularity: 5% [?]

DOLMAS WITH LAMB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Popularity: 13% [?]

WW-HEARTY LENTIL SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked lentils
2 cups water
6 ounces pared potatoes — diced
1/2 cup each, onion, celery and carrots — diced
2 packets instant beef broth and seasoning mix
2 tablespoons chopped fresh parsley
1 garlic clove — minced
1 bay leaf
dash to 1/8 teaspoon ground cinnamon

In 2-quart saucepan combine lentils and water and bring to a boil. Reduce
heat, cover pan, and let simmer until lentils are tender, about 20 minutes.
Add remaining igredients to lentils and stir to combine; cover and cook over
low heat until potatoes are tender, 20 to 30 minutes. Remove bay leaf before
serving.

Each serving provides: 2 protien exchangs; 1 bread exchange; 1 1/2 vegetable
exchanges 10 calories optional exchange
Per serving: 258 calories; 15 g protien; 1 g fat; 50 g carbohydrate; 819 mg
sodium; 0 mg cholesterol

– - – - – - – - – - – - – - – - – -

NOTES : Tasty, filling, and inexspensive; serve with a mixed green salad.

Popularity: 3% [?]

MATAMBRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Flank Steak

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Flank steak — butterflied
1/4 cup Red wine vinegar
1 teaspoon Garlic — finely chopped
1/2 teaspoon Thyme — dried
1 bn Spinach
2 Carrots, peeled — cut in
lengthwise
2 Eggs, hard-cooked — cut in
lengthwise
1 medium Onion — thin sliced and
into rings
2 tablespoons Parsley — finely chopped
1/2 teaspoon Red pepper flakes
1 teaspoon Sea salt
2 tablespoons Vegetable oil
2 cups To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from the
pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

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Popularity: 6% [?]