Title: Chewy Apple Moons
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

3/4 c Juice, apple, conc. 1 1/4 c Flour
1/2 c Apples, dried 1/2 ts Baking powder
2 Eggs 1/2 ts Cinnamon, ground
1/4 c Butter; melted cooled 1/4 ts Salt
1 ts Vanilla 1/8 ts Nutmeg, ground

Chop fruit. Combine apple juice concentrate and apples; let stand 10
minutes.

Preheat oven to 350. Beat eggs in medium bowl. Blend in concentrate
mixture, butter, and vanilla. Add remaining ingredients and mix
well. Drop tablespoonsful of dough 2″ onto greased cookie sheets.
Bake 10-12 minutes, until firm and golden brown.

Cool wire racks. Store in tightly covered container.

Nutrition information per cookie: 89 calories, 2 gm protein, 13 gm
carbohydrate, 3 gm fat, 27% of calories from fat, 31 mg
cholesterol, 80 mg sodium, 1/2 diabetic starch/bread exchange, 2/3
diabetic fat exchange, 1/3 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Popularity: 3% [?]

HERE’S A BAGEL RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c (to 8c) bread (high-gluten)
-flour
4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey
-is good)
2 ts Salt
3 c Hot water
A bit of vegetable oil
1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s
-dough blade
Clean, dry surface for
-kneading
3 clean, dry kitchen towels
Warm, but not hot, place to
-set dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing
bowl. The water should be hot, but not so hot that
you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it
with your fingers (a good way to make sure the water
is not too hot) or with a wire whisk to dissolve.
Sprinkle the yeast over the surface of the water, and
stir to dissolve.

Wait about ten minutes for the yeast to begin to
revive and grow. This is known as “proofing” the
yeast, which simply means that you’re checking to make
sure your yeast is viable. Skipping this step could
result in your trying to make bagels with dead yeast,
which results in bagels so hard and potentially
dangerous that they are banned under the terms of the
Geneva Convention. You will know that the yeast is
okay if it begins to foam and exude a sweetish,
slightly beery smell.

At this point, add about three cups of flour as well
as the 2 tsp of salt to the water and yeast and begin
mixing it in. Some people subscribe to the theory
that it is easier to tell what’s going on with the
dough if you use your hands rather than a spoon to mix
things into the dough, but others prefer the less
physically direct spoon. As an advocate of the
bare-knuckles school of baking, I proffer the
following advice: clip your fingernails, take off your
rings and wristwatch, and wash your hands thoroughly
to the elbows, like a surgeon. Then you may dive into
the dough with impunity. I generally use my right
hand to mix, so that my left is free to add flour and
other ingredients and to hold the bowl steady.
Left-handed people might find that the reverse works
better for them. Having one hand clean and free to
perform various tasks works best.

When you have incorporated the first three cups of
flour, the dough should begin to become thick-ish.
Add more flour, a half-cup or so at a time, and mix
each addition thoroughly before adding more flour. As
the dough gets thicker, add less and less flour at a
time. Soon you will begin to knead it by hand (if
you’re using your hands to mix the dough in the first
place, this segue is hardly noticeable). If you have
a big enough and shallow enough bowl, use it as the
kneading bowl, otherwise use that clean, dry, flat
countertop or tabletop mentioned in the “Equipment”
list above. Sprinkle your work surface or bowl with a
handful of flour, put your dough on top, and start
kneading. Add bits of flour if necessary to keep the
dough from sticking (to your hands, to the bowl or
countertop, etc….). Soon you should have a nice
stiff dough. It will be quite elastic, but heavy and
stiffer than a normal bread dough. Do not make it too
dry, however… it should still give easily and
stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover
with one of your clean kitchen towels, dampened
somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the
bowl, you can get the whole ball of dough covered with
a very thin fil of oil, which will keep it from drying
out.

Place the bowl with the dough in it in a dry, warm
(but not hot)pace, free from drafts. Allow it to rise
until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven,
where the pilot lights keep the temperature slightly
elevated. If it’s cold in your kitchen, you can try
this, but remember to leave the oven door open or it
may become too hot and begin to kill the yeast and
cook the dough. An ambient temperature of about 80
degrees Farenheit (25 centigrades) is ideal for rising
dough.

While the dough is rising, fill your stockpot with
about a gallon of water and set it on the fire to
boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just
barely simmers; the surface of the water should hardly
move. Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC
HUNT) On 15 MAR 1995 064641 -0700

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Popularity: 4% [?]

Title: CANDY- PEANUT BUTTER, EASTER EGGS
Categories: Candies, Chocolate
Yield: 12 servings

Pat Stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners’ sugar

————————EASTER EGGS————————
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

——————–PEANUT BUTTER EGGS——————–
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky

———————RICE KRISPIE EGGS———————
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla

——————–PEANUT BUTTER BALLS——————–
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners’
-sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in
freezer. Dip in 2 pounds of dipping chocolate. (Take
only a few eggs from freezer to dip so the peanut
butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream
cheese. Add: salt, vanilla, peanut butter or coconut
and confectioners’ sugar Place in refrigerator to
chill. Form into egg or ball shape. Dip in melted
chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese;
add remaining ingredients and mix thoroughly. Roll
into small eggs or balls. Place on cookie sheet on
waxed paper and freeze about 2 hours. For chocolate,
use chocolate chips and a small bar of parafin or
chocolate coating melted on top of double boiler.
After 2 hours remove peanut butter eggs from freezer
and dip in melted chocolate. Place on wax paper to
cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours. Dip in
chocolate coating to which a small amount of oil or
butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut
butter together. Add sugar and vanilla. Mix together
and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about
10 minutes. Melt chocolate and paraffin wax over low
heat. (Use less wax, if preferred). Put toothpick
into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon
to dip them.

—–

Popularity: 3% [?]

Title: Herb Marinated Grilled Vegetables
Categories: Vegetables
Yield: 4 servings

3/4 c olive oil
1/4 c red wine vinegar
1 ts fresh rosemary; chopped –
1/2 ts dried rosemary
1 ts fresh thyme leaves — or
1/2 ts dried thyme
1 ts fresh basil; chopped — or
1/2 ts dried basil
1 ts fresh oregano; chopped –
1/2 ts dried oregano
1 tb garlic — minced
1/2 ts salt
Ground black pepper
—–VEGETABLES-
2 lb assorted vegetables
1 left whole if small or cut
1 in half

Marinade – whisk together all ingredients in a small bowl. Arrange the
vegetables in shallow dish or plastic container, pour the marinade
over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove
the vegetables from the marinade (reserve marinade). Grill the
vegetables 6″ away from the heat source until they are tender,
brushing them with the marinade as they cook. Cooking times will vary
according to the vegetables.

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Popularity: 9% [?]

Title: CHINA MOON TEN – SPICE
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

———————————-BARB DAY———————————-
2 tb Fennel seeds
10 Star anise; broken into
– points
2 tb Szechwan peppercorns
1 tb Coriander seeds
3/4 ts Whole cloves
3/4 ts Cumin seeds
1 1/2 ts Black peppercorns
1/2 ts Cinnamon; ground
1/4 ts Ginger; ground
1/2 ts Tumeric

Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel seeds and lighter
colored spices are lightly browned, about 5 minutes. Stir in the ground
spices.
Using a spice grinder or a clean coffee grinder, grind the mixture
finely. Store in a tightly covered jar.
Serving suggestions: Use in marinades and sauces, mayonnaises, chopped
meat mixtures, sauteed vegetables and pastas.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

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Popularity: 4% [?]

Title: PORK-AND-SUCCOTASH STEW
Categories: Main dish, Meats, Soups
Yield: 8 servings

1 tb Vegetable oil
2 lb Pork butt; cut into 2″ cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth
3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper
– to taste

PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil
over high heat on top of the stove, add the pork in batches and brown very
well. Do not crowd or the meat will not brown. Remove and reserve the meat
on a plate as it is browned. Discard the fat in the pot. Lower flame, add
the onion and cook, stirring, for 5 minutes to dissolve the browned bits
that have stuck to the bottom of the pot. Return the meat to the pot, add
the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or
until pork is tender and the beans are cooked. Transfer pot to the top of
the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for
5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to
taste.

—–

Popularity: 3% [?]

Caesar Style Dressing

Recipe By : The Disney Institute
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg yolk
4 tbl garlic oil
1 tbl red wine vinegar
1 tbl Dijon mustard
1 tbl grated parmesan
salt and pepper — to taste

Slowly pour oil into egg yolk while whisking. Slowly whisk vinegar into egg
mixture. Whisk in remaining ingredients. If dressing is too thick, thin it down
with a little water 1 teaspoon at a time.

– - – - – - – - – - – - – - – - – -

NOTES : This is called “Caesar Style Dressing” because anchovies are not
included (which were not used in the original Ceasar salad!).
Garlic oil is oil which has been heated with a clove of garlic.

Popularity: 3% [?]

Title: IMPOSSIBLE BEEF ENCHILADA PIE
Categories: Impossible, Mexican, Ground beef, Cheese
Yield: 1 servings

1 lb Ground Beef
1 c Onion; chopped
2 Cloves Garlic; Chopped fine
2 ts Chili Powder
1/2 ts Dried Oregano
1/2 ts Salt
1/4 ts Pepper
8 oz Enchilada Sauce
2/3 c Tortilla Chips; Crush Fine
2 c Cheddar Cheese; Shredded
1 1/4 c Milk
3 Eggs
3/4 c Bisquick

Heat oven to 400~. Grease 10″ pie plate. Brown
hamburger with onions, then drain grease. Stir in
garlic, chili powder, oregano, salt, pepper and 1/2 C
of Enchilada sauce. Sprinkle crushed tortilla chips
evenly in the pie plate. Top with 1-1/2 C of the
cheese; spread with meat mixture. Beat milk, eggs and
Bisquick until smooth, 15 seconds in blender on high.
Pour into pie plate. Bake until knife comes out clean,
25 to 30 minutes. Spread remaining sauce over top,
sprinkle with remaining cheese. Bake until cheese is
melted, 3-5 minutes longer. Cool 10 minutes before
serving. Can top with sour cream if desired.

—–

Popularity: 4% [?]

PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

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Popularity: 2% [?]

Tyler Texas Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
3 large Onions
7 Cloves garlic
3 teaspoons Ground cumin
3 teaspoons Cayenne pepper
1 tablespoon Red pepper flakes
5 tablespoons Chili powder
2 Bay leaves
2 cans (28 oz) Tomatoes
1 medium Bell pepper — diced
2 cans (12 oz) Tomato paste
1 can (28 oz) Chili beans
3 ounces Canned Jalapeno peppers — sliced

Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the
ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and
jalapeno peppers and simmer for one hour longer.

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Popularity: 4% [?]