Title: Impossible peaches cream pie
Categories: Fruits, Pies
Yield: 8 servings

3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream

———————————-STREUSEL———————————-
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds

*3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease
10″ pie plate. Pat peach slices dry; place in plate. Sprinkle with
cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred.
except Streusel and sweetened whipped cream until smooth, 15 sec. in
blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife
inserted in center comes out clean, 40-45 min. Top each serving with
whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly;
stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour.
Bake about 50 min.
Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —

From: SUSAN BRUMER Conf: (1668) L-CUISINE

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Popularity: 10% [?]

Title: KRUMKAKER (CURLED CAKES)
Categories: Desserts
Yield: 12 servings

1/2 c Dairy sour cream, whipped
1 ea Egg yolk
2 tb Sugar
1 dr Lemon extract
1/2 c All-purpose flour

Combine all ingredients in order given. Put 1
teaspoon of batter in the center of a preheated
krumkake pan. Close the lid and cook for a few
minutes, turning the pan once to brown on both sides.
Roll the cake while still hot around the handle of a
wooden cooking spoon. Makes 12 to 16.
Note: These pans can be bought in specialty hardware
stores. Source: Woman’s Day Encyclopedia of Cookery,
Vol. 8:

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Popularity: 11% [?]

Title: CURRY POWDER
Categories: Pickles
Yield: 1 servings

1/2 ts Ground clove
1/2 tb Ground cinnamon
1 tb Fennel seed
1/2 tb Dill seed; -=OR=-
1 tb -Dried dill leaves
1 tb Turmeric
1 tb Whole coriander
1 tb Cayenne pepper (or dbl amt)
1/2 ts Powdered ginger
1/2 ts Ground saffron
1/2 ts Celery seed
1 tb Dried fenugreek
1/2 tb Mustard powder
1 ts Cumin seed
4 Bay leaves

PLACE ALL INGREDIENTS in a small blender, processor or electric coffee
grinder and process to a powder. Store in an airtight container.
Makes 1/2 Cup

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Popularity: 5% [?]

CAULIFLOWER CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Grains Casseroles
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat — or salted cheese
1/2 cup onion — chopped
1 tbsp lemon juice
1 tsp basil
dash black pepper

Mix millet and rice into 3 cups of water and cook for about 30
mins.
Chop cauliflower into small chunks and soak in plain or salted
(optional) water.
Using a large cooking pot, saute onions in water and lemon juice.
Add basil pepper and saute until the onions are soft. Now
add the cauliflower and steam until cauliflower begins to
turn soft (don’t over-cook)
In a casserole dish place the lightly cooked cauliflower and mix
in the cooked millet and rice. Once mixed, then add in the
cheese and mix again.
Toss into the oven and cook at 375 for 30 to 45 minutes.

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Popularity: 5% [?]

Title: Fructose Substitute for Sugar
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT 1/2 “ ” 5 T “
1/4 c Sugar use 2 1/2 T fructose 2/3 c ” “ 7 T ”
FRUCTOSE 3/4 c “ ” 1/2 c
1/3 c “ ” 3 1/2 T “ 1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar. Since it is a
natural sweetener there should be appreciable change in blood sugar
levels.
Fructose does not break down in cooking like some artificial
sweeteners.
General rule of thumb is to use 1/3 less fructose thatn the amount of
sugar called for. It can be used in all diets,but diabetics should
check with their doctors if there’s any doubt about using it.

MMMMM

Popularity: 4% [?]

Title: WHOLE WHEAT BAGEL BREAD
Categories: Breadmaker, Jewish
Yield: 12 servings

-ANN SULLIVAN (VGCT49A)
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

MMMMM——————–NUTRITIONAL ANALYSIS————————-
1437 *Total calories
54 *Total protein
7 *Total fat
1 *Total saturated fat
*Total cholesterol
4269 *Total sodium
45 *Total fibre
4 *Caloris from fat
313 *Total carbohydrates

If you don’t like making bagels but want the texture of bagels with
the low-fat nutritional benefits; try this bread. It tastes like a
bagel and is especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to
use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the
older Panasonics as I do remember Linda Rehberg saying that the newer
models came out after their book was published and that the yeast
amounts in her book were not for the newer Panasonics. Upon
re-reading I found I missed one thing. I did add a few more tsps of
water as the dough ball was not forming to my liking. Let me know if
you make this and how you like it.

Great Bread Machine Recipes Norman A. Garrett

Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis

MMMMM

Popularity: 3% [?]

Title: STRAWBERRY GELATO (SHERBET)
Categories: Italian, Desserts
Yield: 1 servings

-MM BY H PEAGRAM
1 qt Strawberries
1/2 c Lemon juice
1/4 c Orange juice
2 1/2 c Sugar
2 1/2 c Water

Wash strawberries and pass them through a sieve. Add
lemon juice and orange juice. Combine sugar and water
in small saucepan and cook until syrupy. Cool and add
to fruit mixture. Place in ice cream freezer or in
refrigerator tray and freeze about 1 hour or until it
has consistency of thick mush. If refrigerator is
used, stir mixture frequently. Serves about 6

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Popularity: 5% [?]

BAGELS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 To 5 cups all-purpose flour
3 tb Bs sugar
1 tb Bs salt
2 Active yeast
2 tb Bs margarine
1 tb Bs sugar
1 Egg white
Water

Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and
yeast.

Heat 1 1/2 cups water and margarine to 120-130
degrees. Add to dry ingredients; beat 2 minutes at
medium speed. Add 1/2 cup flour; beat at high speed 2
minutes. Stir in more flour to make a stiff dough. On
floured board, knead 8-10 minutes. Set in greased
bowl; turn to grease top. Cover; let rise in warm,
draft-free place 1 hour.

Punch dough down. Cover; let rest 15 minutes. In a
large skillet heat 1-inch water over medium low heat
to a simmer; add remaining sugar and salt.

Divide dough into 12 pieces; shape 3 pieces into
smooth balls. With floured finger, poke a 1-inch hole
in each. Drop bagels into simmering water. Cook 3
minutes. Turn and cook 2 minutes. Turn again; cook 1
minute more. Drain on towels. Repeat shaping and
cooking rest of dough.

Place on greased baking sheet. Mix egg white and 1
Tbs water; brush on bagels. Sprinkle with coarse
salt, sesame, caraway or poppy seed if desired. Bake
at 375 degrees for 20-25 minutes. Remove from sheets.
Cool.

Fleischmann’s

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Popularity: 4% [?]

GREEN OLIVADA

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed
in oliv
— -then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.

Yield: 2 cups

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Popularity: 5% [?]