Pueblo Indian Bread Pudding
Ingredients & Directions 8 sl White bread, toasted torn in -pieces 1/2 c Raisins 1 tb Ground cinnamon 1 ts Ground nutmeg 1 c Sugar 1 1/2 c Hot water 4 oz Shredded natural cheese, -cheddar In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6 Yields 6 Servings
Crabcakes From Brigitte
Ingredients & Directions 1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1 1/4 c Breadcrumbs, fresh 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of “lose Weight Naturaly” cookbook Yields 4 Servings
Very Easy Banana Pie
Ingredients & Directions 1 lg Or 2 small bananas, peeled -and sliced 1 Envelope plain gelatin 1 c Water 1 pk (0.9 oz) sugar free instant -banana pudding 1 ts Sugar, 1/4 tsp ground -cinnamon, blended 3/4 c Ice cubes 3/4 c Low fat ricotta cheese 1 Chocolate flavored -ready-crust pie crust Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well. Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed. Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/sugar mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, sugar and remaining pudding. Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate. Add mint leaves immediately before serving, if available. Yields 1 Servings
Squaw Bread
Ingredients & Directions 2 c Water 2 1/2 c Unbleached all-purpose flour 1/3 c Oil 3 c Whole wheat flour 1/4 c Honey 1 1/2 c Rye flour 1/4 c Raisins 1/2 c Powdered instant nonfat milk 5 tb Brown sugar 2 1/2 ts Salt 2 pk Dry yeast Cornmeal 1/4 c Warm water Melted butter Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy. Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10 – 12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 – 35 minutes. Brush w/melted butter and cool on racks. (Created by: M. Martell) Yields 6 servings
Orange Peel Pound Cake
Ingredients & Directions 2 1/2 c Flour 1 1/2 c Sugar 3 ts Baking powder 1/2 ts Salt 3/4 c Orange juice 3/4 c Vegetable oil 4 Eggs 1 Orange rind; grated Sliced almonds to garnish submitted by: bmarks@nyc.pipeline.com Here’s a pound cake with a twist. I’ve included a hint for using a cake mix for those hurried days. Preheat oven to 325 degrees In a bowl combine flour, sugar, baking powder and salt with orange juice, vegetable oil and eggs. Mix with electric mixer set on low speed until all ingredients are mositened. Mix 3 minutes at medium speed. Add orange rind to batter. Pour into greased and floured tube pan or 2 loaf pans. Place almonds on top of cake. Bake in a 325 degree oven, in tube pan for 40 to 50 minutes, or loaf pans for 25 to 30 minutes. NOTE: one box of yellow cake mix can be substituted for the dry ingredients. Follow package directions, except use half the amount of water and half the amount of orange juice. Sprinkle top with orange peel and almonds. Bake according to package directions. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 10 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Alfie & Archie's Dog Biscuits
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 ts Salt 1/2 ts Garlic powder 1 ts Brown sugar 6 tb Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. Yields 10 Servings
Sour Cream Lemon Pie
Ingredients & Directions 1 c Sugar 3 1/3 tb Cornstarch 1 tb Lemon rind, grated 1/2 c Fresh lemon juice 3 ea Egg yolks, slightly beaten 1 c Milk 1/4 c Butter 1 c Cultured sour cream 1 ea BAKED 9-inch pie shell 1 c Heavy whipping cream, whippe 1 x Lemon twists for garnish Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc. Yields 6 Servings
