Chard Cheese Pie
Ingredients & Directions 6 c Lightly cooked chard; well -drained 2 c Cottage cheese; lowfat 2 Eggs; beaten 1 Lemon; juice of 1/2 ts Salt 1/2 c Whole-grain bread crumbs Paprika Preheat oven to 350_. Beat together the cottage cheese, eggs, lemon, and salt. Stir a cup of this mixture into the chard and press it down in a well-greased 8″ x 8″ pan. Spread the remaining cottage cheese mixture evenly over the top and sprinkle on the bread crumbs and paprika. Bake for about half an hour, or until set. Allow to stand for several minutes before cutting into squares. Serves 4 to 6. VARIATIONS Chill and serve with red-ripe garden tomatoes and a sprinkling of crumbled blue cheese. Add 3/4 cup grated Swiss cheese to the chard mixture. Omit lemon. To make more from less, add a cup of buttermilk and another egg. Substitute spinach or kale for the chard. Add a chopped, sauteed onion. Yields 4 servings
Chewy Choco-cream Cheese Cookies
Ingredients & Directions 8 oz Light cream cheese 1/2 c Margarine 1 Egg 1 1/2 c Sugar 300 g Chocolate chips; divided 2 1/4 c Flour 1 1/2 ts Bakind soda 1/2 c Chopped walnuts Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1 cup of the chocolate chips. Stir into batter. Stir in flour, baking soa and walnuts along with remaining chocolate chips. Drop from tablespoon onto ungreased cookie sheet. Bake at 350 degrees for10-12 mins. or until firm around edges. Remove from cookie sheets and cool. Yields 48 Servings
Caramel Crunch Apple Pie
Ingredients & Directions 9 Inch unbaked pie crust 28 Caramels 2 tb Water 3/4 c Flour 1/3 c Butter 4 c Apple slices — peeled 1/3 c Sugar 1/2 ts Cinnamon 1/2 c Walnuts — chopped Melt caramels with water over low heat, stirring frequently until smooth. Layer apples and caramel sauce into pie crust. In medium bowl, combine flour, sugar, and cimmamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake at 375 F for 40 to 45 minutes or until apples are tender. Yields 1 Servings
Saluf Bi Hilbeh (flat Bread With Fenugreek &
Ingredients & Directions 1 pk Active dry yeast 1 1/2 c -Warm water 2 c Plain flour 2 c Wholemeal flour 1/2 ts Salt Oil or ghee Hilbeh Makes 12 loaves Oven temperature: 260?C (500?F) Cooking time: 4 minutes each lot Soak yeast in 1/4 cup water and stir to dissolve. Sift flours into a mixing bowl, remove 1 cup flour and keep aside. Blend remaining water and salt into yeast liquid and pour into flour. Mix in a little of the flour to thicken liquid, cover and leave in a warm place for 10-15 minutes until frothy. Blend in remaining flour in bowl, then beat by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes. Turn onto a floured board and knead in enough of the reserved flour to make dough smooth and satiny. Return to bowl, sprinkle top of dough lightly with flour and stretch a sheet of plastic film over top of bowl. Leave in a warm place until doubled in bulk – about 30 minutes. Preheat oven. Punch down dough and turn out on board. Knead a little, then divide into 12 equal portions. Place a heavy flat griddle or baking sheet on centre shelf in oven and heat for 10 minutes. Grease with a wad of paper towelling dipped in oil. Roll out each portion to a 15 cm (6 inch) round and prick with a fork. Brush top lightly with oil and spread on 1 teaspoon hilbeh. Lift 2 loaves onto a lightly floured, flat-edged baking sheet or plywood board and slide onto heated griddle or baking sheet. Bake in hot oven for 4 minutes. Top may be lightly browned under a hot grill. As breads are removed, wrap in a cloth to keep them warm and soft. Serve warm. NOTE: If breads begin to puff up during cooking, press top with a folded cloth. Breads should be bubbly, but should not form a pocket. Yields 12 Servings
Becky's Favorite Rum Cake
Ingredients & Directions CAKE 1 c Pecans; chopped 3 Eggs 1/3 c Oil18 1/2 oz Yellow cake mix 1/2 c ;Water, cold 1/2 c Rum, dark (80 proof) -GLAZE- 1/4 lb Butter 1 c Sugar, granulated 1/4 c ;Water 1/2 c Rum, dark (80 proof) Preheat oven to 325F. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. Yields 10 Servings
Jeanne's Cake Frosting
Ingredients & Directions 1/2 c Milk 2 tb Flour 1/2 c Butter 1/4 c Shortening 1/2 ts Vanilla 1 c Icing sugar ds Salt In small saucepan, stir together the milk and flour. Cook, stirring constantly, until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy (at least 15 minutes to achieve desired consistency). The Bakery that uses this recipe is famous in Winnipeg, Manitoba Canada for the icing. It is known that people will go across the city to buy one of these cakes for any occasion. Recipe published in the Winnipeg Free Press November 16,1994 Type and passed to you by: Kathleen Pickell June 27,1995. Yields 1 Serving
Summer Vegetable Bread Abm
Ingredients & Directions ———————BEST BREADMACHINE COOKBK EVE——————— 3/4 c Vegetables; julienned bell -pepper, zucchini, yellow sq 2 1/4 ts Yeast 1 7/8 c Bread flour 3/4 c Whole wheat flour 3/4 c Wheat bran 1 1/2 tb Sugar 1 ts Salt 1 1/2 tb Oil 1 1/2 tb Soy sauce 1 c Water Cut vegetables by hand or food processor 30 minutes in advance. Drain on paper towels or in colander. Bring all ingredients except vegetables to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. Add vegetables at beep. When squash comes into season, this vegetable bread can make use of it immediately, for consuming that day, or the bread can be frozen. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia’s comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Oz
