* Exported from MasterCook * Fat Free Baked Rice Pudding - Ross Recipe By : Mary E. Ross, Author The Art of Low Fat Cooking
Serving Size : 9 Preparation Time :2:00
Categories : Desserts Rice
Fruit Healthwise
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- vegetable cooking spray
1/2 cup short-grain rice -- uncooked
3/4 cup sugar
4 1/2 cups skim milk
12 ounces evaporated skim milk -- canned
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1 pinch salt -- optional
1/2 cup raisins -- optional 1. Preheat oven to 300F degrees. Sprinkle rice over the bottom of a
two-to-three quart ovenproof baking dish. Add sugar, fresh and
evaporated skim milk, and vanilla to rice, stirring well to combine. 2. Sprinkle cornstarch over milk a teaspoon at a time, stirring well
to dissolve after each addition. Stir in nutmeg, cinnamon and salt. 3. Bake one hour, stirring every 20 minutes to prevent rice from
sticking to bottom of dish. Increase heat to 350 degrees. Stir in
raisins if using and bake an additional 45 minutes to an hour
continuing to stir after every 15 to 20 minutes. Serve hot, warm or
cover and refrigerate to serve cold. *INFO* Recipes from the Channel 5 Eyewitness News at Noon;
http://www.ksl.com/TV/recipes; Presented: 2/27/98 KSL
Television (Salt Lake City, UT) 1998
Prep:10 min.; Cook: 1hr 45min.; Serves: 9 EACH: 205 calories;
8g protein; 43g carbohydrates; 0.4g fat (2%). Posted to FareShare 12-98 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 3620 0 0 0 0 0 0 0
* Exported from MasterCook * Fetuccine Primavera with Toasted Almonds Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size : 1 Preparation Time :0:00
Categories : Asparagus Broccoli
Carrots Green Beans/Wax Beans
Main Dishes Nuts
Onions Pasta/Noodles
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 pound fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper -- chopped
4 cloves garlic chopped
1/2 cup vegetable stock or water
2 tablespoons chopped fresh basil (or dried)
1/4 teaspoon pepper
1/2 cup Parmesan cheese
1/2 cup toasted silvered almonds Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or
until tender but firm. Drain well. Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and
garlic; saute for 2-3 minutes or until vegetables are tender-crisp. Add
to drained pasta along with broccoli mixture, stock, basil and pepper.
Toss with Parmesan. Arrange on serving platter, sprinkle with almonds. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Fig Cookies Recipe By : Jennie Bartlett
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Italian Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 cups flour
1 cup sugar
1/2 cup shortening
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 pound figs, dried
1 cup raisins
1/2 cup walnuts
1/2 cup brown sugar
wine -- optional Mix together flour, sugar, shortening, eggs, baking powder, baking soda
and salt to form a soft dough. Grind figs, raisins, nuts brown sugar together. Add wine if used. Set
aside. Roll dough into a long rectangle, about 2" x 18" x 1/8" thin. Place a
roll of fig filling and roll dough over, closing. Cut into diagonal
rectangles, about 1 1/2" long. Place on greased baking sheet and bake
in a 350º oven for 18 minutes. Remove from baking sheet, cool and
frost with confectioner's sugar icing. Posted to FareShare 12-98 by BarFav <BarFav@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Fruit Cake (dark, from Aunt Mil) Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts
Holidays Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 lb. cherries -- glaced
1 1/2 lbs. pecans
1 lb. dates
1/2 lb. figs -- dried
1/2 lb. citron -- glaced
1/4 lb. orange peel -- glaced
1/4 lb. lemon peel -- glaced
1 lb. currants
2 lbs. raisins
1 lb. butter
1 lb. sugar
1 lb. flour
10 eggs
1/2 cup molasses (I use cane syrup)
4 t baking powder
2 t salt
1 orange -- grated, and juice
1/2 cup grape juice or strong coffee
1 T cinnamon
1 T allspice
1 T mace
1 T nutmeg
1 t ginger
1/2 t cloves This is a family recipe, going back to wood stove times, and somewhat
brought up to date over the years. I remember sitting in the kitchen in
my Grandmother's Victorian house, smelling all the wonderful smells.
It was made in early November, and that's still pretty hot in New
Orleans, so the kitchen really steamed. After they cooled, they were
wrapped in cheese cloth, and some sort of liquid was painted over them,
depending on the recipient. They were stored in old tins. Every week,
the tins would be opened, and orange wine, a Louisiana product, or
pineapple juice, or bourbon, brandy, etc was applied, lightly. Too
much and the cake falls apart, too little and they end up dry.
Toward the end of baking, if my aunts weren't too pooped, they would
open the oven, paint a sugar glaze over the cakes, and arrange pecans
and cherry halves on the top for pretty. The sugar glaze was to help
hem stick. Cream butter and sugar; add the eggs one at a time, beating well. Add
molasses, grated peel, liquids, and flour mixed with spices and baking
powder. Place dried and candied fruits in a large bowl and pour boiling water
over them. Stir around and drain very well. Replace fruit in dried
bowl, add pecans and stir to mix somewhat evenly. Pour in batter and
stir carefully to coat everything. Pour into greased and lined loaf
pans. (8" or 9") (This year I lined with parchment paper, and it's the
best so far.) Bake at 300°-325° for about 1 1/2 hours Judge with straw. Don't over
bake! This makes about 4 9" loaves, depending on how tall you want them. Contributed to FareShare 12-98 by Gayle/ddmmom - - - - - - - - - - - - - - - - - -
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