Recipes Included On This Page Amish-Style Chicken and Corn Soup Apple-Cinnamon Swirl Loaf (Yeast) Apple-Cinnamon Waffles -Lukins Apricot-Ginger Country Ribs Arugula Water Cress Flatbread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amish-Style Chicken and Corn Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Vegetables Crockpot Volume 2, Nov. '98 Soups Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Stewing hen or fowl 1 teaspoon Saffron threads --(optional) 2 quarts Chicken stock or broth 3/4 cup Corn kernels --(fresh/frozen) 1/4 cup Onion -- coarsely chopped 1/2 cup Celery -- finely chopped 1/2 cup Carrots -- coarsely chopped 1 tablespoon Parsley -- fresh chopped 1/2 cup Celery; coarsely chopped 1 cup Egg noddles -- cooked Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate conveniently sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately. Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g; Source: Diabetes Forecast Dec 1993 Brought to you and yours via Nancy O'Brion and her Meal-Master Posted on FareShare 11-98 by Bright<bright@twave.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Cinnamon Swirl Loaf (Yeast) Recipe By : www.culinary.com Serving Size : 2 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Apples Breads - Yeast Breakfast/Brunch Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups very warm water 1 egg 1 layer-size white cake mix 1 teaspoon salt 3 3/4 cups flour 2 1/2 cups apples -- chopped and peeled 1/3 cup sugar 1/3 cup pecans -- chopped 2 teaspoons cinnamon 1/4 cup butter -- melted ***CONFECTIONER'S ICING*** 1 light cream 1 cup confectioner's sugar -- sifted 1/2 teaspoon vanilla 1 dash salt In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake mix and salt, beat until smooth. By hand, stir in enough flour to make a soft dough. Knead on floured surface until smooth ( dough will be sticky ) Place in greased bowl; turn once. Cover, let rise until doubled in bulk, 1-1/4 hours. Punch down, divide in half. Cover, let rest 10 minutes. Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8" rectangle. Brush surface of dough with some of the butter. Sprinkle with half of the apple mixture. Starting a short end, roll as for jelly roll. Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2" loaf pan. Brush top with more butter. Repeat with remaining dough, filling and butter. Cover, let rise in warm place until doubled (1 hour) Bake in 375 F oven for 30-35 minutes. remove from pans; cool. Drizzle with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if desired. Makes two. CONFECTIONER'S ICING: Blend enough light cream into 1 cup sifted confectioner's sugar to make of spreading consistency. Blend in vanilla and salt. Recipe posted to http://www.culinary.com Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Cinnamon Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins Serving Size : 4 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 large eggs -- separated 1 cup milk 1 cup plain nonfat yogurt 1/2 cup unsalted butter -- melted 1 teaspoon pure vanilla extract 1 tablespoon fresh lemon juice 2 granny smith apples -- cored and peeled ***FOR SERVING*** unsalted butter pure maple syrup butter-sauteed apples -- see recipe Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl; set aside. In another bowl, whisk together the egg yolks, milk, yogurt, melted butter and vanilla. Sift the flour mixture into the liquid, and mix just to combine. Place the lemon juice in a bowl. Grate the apples into the bowl, and toss well with the lemon juice. Add to the batter and combine well. Beat the egg whites until stiff, then fold them into the batter with a rubber spatula. Posted on FareShare 11-98 by Pat Hanneman Pour 1/2 cup of the batter into the center of the preheated waffle iron. Quickly spread it out toward the edges with a rubber spatula. Close the top and cook for 2 minutes. Remove the waffle; repeat procedure with the remaining batter. Serve waffles immediately with butter, syrup and sauteed apples and sausage patties. Notes: When you're buying the apples for these waffles, pick up a few extras to make the Butter-Sauteed Apples topping. Makes 10 waffles, serves 5. Make these fresh. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot-Ginger Country Ribs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Main Dishes Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large country style pork ribs 1/2 cup apricot preserves 2 1/2 tbs brown sugar 1 1/2 tbs cider vinegar 1/2 tsp salt 1/8 tsp ground ginger Mix all ingredients except meat together in a small saucepan. Bring to boiling with stirring. Remove from heat. Grill, bake, or broil ribs, basting with the sauce during the last 20 minutes of cooking. Posted on FareShare 11-98 by Steve Royal <sroyal1@rochester.rr.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arugula Water cress Flatbread (Mark Miller's Coyote Cafe) Recipe By : Mark Miller, Coyote Cafe, Santa Fe, NM Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 cup water, lukewarm 2 teaspoons active dry yeast 2 1/2 cups bread flour 2 teaspoons salt 30 arugula leaves -- coarsely chopped 20 sprigs Water cress -- coarsely chopped 1. Combine the milk and 1/2 cup of the water in the bowl of a heavy duty mixer or in a large mixing bowl. 2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. 3. Mix in 1 cup of the bread flour with the dough hook (or knead by hand). 5. Add the remaining 1/2 cup water, the remaining 1 1/2 cups bread flour, and salt. 6. Mix the dough hook 8-10 minutes (or by hand), or until dough appears resilient and silky. 7. Fold or knead the arugula and Water cress into the dough until evenly distributed. 8. Transfer dough to a lightly oiled bowl and cover with plastic wrap. 9. Let rise in a warm place for 2 hours. 10. Turn over a baking sheet and sprinkle with cornmeal or semolina flour. 11. Place dough on a work surface generously sprinkled with semolina flour and cut in 2 equal pieces. 12. Gently pull and stretch each piece into an 8 inch round or a 7 inch square. 13. Press each flatbread into the semolina flour, then flip to coat the other side. 14. Transfer to the prepared baking sheet. 15. Cover with plastic wrap and let rise in warm place 45 minutes to 1 hour. 16. Place a baking stone on the middle rack in the oven and preheat to 450 F. 17. Using a spray bottle, spritz the oven walls with water. Work quickly so oven doesn't lose heat. 18. Slide the flatbreads onto the hot stone. 19. Bake for 14 to 16 minutes, or until the bread browns. 20. Transfer the flatbreads to a rack to cool. Yield: 2 flatbreads BREAD MACHINE INSTRUCTIONS: 1. Combine all the ingredients, except the arugula and Water cress, in the bread pan in the order specified by the manufacturer's instructions. 2. Process on the dough setting. 3. When the cycle is complete, turn the dough out onto a well-floured work surface. 4. Knead the arugula and Water cress into the dough until evenly distributed. 5. Continue with step 8 of the above recipe. Note: People tend to do a double take when they first set eyes on this bright green bread. When they taste it, the spicy aromatic greens have the same effect on the palate! Arugula, also called rocket, has a peppery, pleasantly savory flavor. Use it as soon as possible as it loses its spark after a day or two. Recipe from Mark Miller's Book - Flavored Breads Recipes from Mark Miller's Coyote Cafe ISBN 0 89815 862 1 Posted to RecipeCafe and FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -