Recipes Included On This Page Red Cinnamon Apple Rings Refrigerator Cookies Rice And Almond Stuffing - Greek 6 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Cinnamon Apple Rings Recipe By : Drusilla Banks Serving Size : 7 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium cooking apples -- or large 2 cups sugar 2 cups water 1/2 teaspoon red food coloring 2 sticks cinnamon -- (2 to 3) about 2 1/2 inches long Wash, and peel apples. Use an apple corer to remove cores or remove seeds and cores after cutting into rings. Cut each apple into 1/2-inch thick rings. Combine sugar, water, food coloring and cinnamon sticks in a large skillet. Stir over moderately low heat until sugar is dissolved. Cook 10 minutes over medium heat. Arrange apple rings in syrup. Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes. Remove apples from syrup and use as garnish or serve in syrup as a side dish. Makes 15 apple rings. Serving size two apple rings. S(Formatted by Chupa): "10.24.04" Yield : "15 apple rings" NOTES : Serve chilled as a side dish or in salads or use hot as garnish around roast turkey, ham or pork roast. These delicious apples will keep in the refrigerator for up to two weeks. Drusilla Banks, U of Illinois, Extension Educator, Nutrition & Wellness Contributed to the FareShare Gazette by Chupababi; 22 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; trace Fat (0.2% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Refrigerator Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening -- like Crisco butter flavored 1/2 cup firmly packed brown sugar 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1/2 cup chopped nuts 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla and nut meats. Add sifted dry ingredients; mix well and shape into rolls, 1 1/2 inches in diameter. Roll in waxed paper. Chill several hours or overnight. Slice 1/4 inch thick. Bake on greased cookie sheet in oven at 375 degrees F. for 10 minutes or until lightly golden around the edges. Let sit 1 minute before removing to wire racks to cool completely before storing in container with tight fitting lid. Yield : 4 dozen. Contributed to the FareShare Gazette by Patty; 20 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (39.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Rice And Almond Stuffing - Greek 6 pts Recipe By : Adapted from "The Olive and the Caper" Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dried currants 1/4 cup golden raisins 1/2 cup retsina wine 8 medium ripe tomatoes -- washed 1/2 cup olive oil 1 cup uncooked short-grain rice -- preferably Arborio 1 large onion -- finely chopped 1/2 cup slivered almonds -- chopped or sliced almonds -- chopped 1 tablespoon finely chopped lemon zest 1 teaspoon salt 1/4 cup chopped fresh dill 2 tablespoons chopped fresh marjoram leaves In a small bowl, place the currants and raisins. Add the wine and stir to combine. Cover and let stand at room temperature for at least 1 hour or, preferably, overnight. While the currants and raisins are soaking, prepare the other ingredients. For the tomatoes, cut about 1/4 inch off the top of the tomato and reserve the cap. Remove and discard the cores. Scoop out the pulp and place it in a strainer, allowing it to drain. Once it's drained, chop the pulp coarsely and reserve the juices. Set aside. In a medium skillet, heat the olive oil over medium heat. Add the rice, onion, almonds, lemon zest and salt. Saute until the onion is translucent, about 5 minutes. Drain the currants and raisins, reserving the retsina to soak another batch, if you like; add them to the skillet. Continue to saute until the liquid is almost completely evaporated, about 3 minutes. Remove the skillet from the heat and stir in the dill, marjoram and reserved tomato pulp. Use right away, or allow to cool, then cover and refrigerate for up to 48 hours. Preheat the oven to 375 degrees F. Place the tomatoes in a baking dish large enough to have them fit close together. Evenly divide the stuffing mixture among the tomatoes. Replace the tomato caps. Pour the drained juices from the tomato pulp into the bottom of the pan. You will need it at least to cover the bottom of the pan; if it does not, add a little water. Cover with foil and bake 45 minutes or until the rice is al dente (slightly firm to the bite). Remove the tomatoes from the oven, keep them covered and let them stand for 15 minutes before serving. COOK'S NOTE: If you use bell peppers, wash them and cut about 1/4-inch from the top and reserve the top. Remove the core, seeds and ribs. Omit the tomatoes and do not add the pulp of the tomatoes to the rice mixture. Evenly divide the stuffing among the bell peppers and replace the tops. Place them in a baking dish large enough to fit them close together. Add about 1/2 inch of water, cover with foil and bake as above. Serves 8. Preparation time: 1 hour. Total time: 2 hours Cuisine : "Greek" Source : "Tested by Susan Selasky for the Free Press Test Kitchen." S(Formatted by Chupa): "10.17.04" Copyright : "2004 Detroit Free Press Inc." NOTES : For this recipe, use Greek-style yogurt, which is thicker than plain yogurt. Or you can thicken plain yogurt by placing it in a colander lined with a coffee filter and allowing it to drain for at least 1 hour. ---> Retsina is a Greek wine flavored with resin. H. Adapted from "The Olive and the Caper: Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). Contributed to the FareShare Gazette by Chupababi; 2 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 19g Fat (68.5% calories from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 280mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.

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