Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook

Place the apples, pears, apricots, water and cranberries or cherries, honey orange rind, and orange and lime juices in a large stainless steel saucepan. Mix well to dissolve honey. REduce heat to low, cover and simmer 6 8 minutes. Set the compote aside to cool to room temperatur

Wash berries well, remove stems ot hulls. Drain. Combine rasberries, kefir and honey in blender. Blend untill smooth Pour in individual dessert bowls. Top with a dab of wipped cream if desired. Decorate with mint leaves and whole berries.     strongSe

Note: Melons should be RIPE. Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside. Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and rese

Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge into cold water & then drain. Spread noodles on a large platter & sprinkle with the chopped pineapple. Mix the SAUCE ingredients & pour over the noodles. Sprinkle with the green onion, red pepper flake

Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little wate

Lemon slices Fresh mint sprigs In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover; refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls; garnish with lemon slices and mi

In a 2 quart saucepan, combine the water, sugar and cinnamon stick. Bring to a boil and add the cherries. Partially cover and simmer over low heat for 40 minutes if the cherries are fresh or 10 minutes if the cherries are canned. Remove the cinnamon stick. Mix the arrowroot and

Simmer the cherries, sugar, and cinnamon in the water until the cherries are tender. Remove the cinnamon. Blend the flour with 3 Tbsp of cold water until smooth. Thin with 3 more Tbsp of water and stir into the hot soup. Heat to boiling. Chill. Before serving, stir in the cream

Combine the cabbage, cheddar, apple and onion in a large bowl. Using your hands, toss thorougly, breaking up any clumps of cheese. In a separate bowl, whisk together the mayonnaise, sour cream, ginger, cinnamon, mustard, salt, and cayenne pepper. Taste and adjust the seaoni

Shred the cabbage, carrot, and apples in a food processor or with a hand grater over a large bowl. Whisk together the remaining ingredients. When well blended, pour over the cabbage mixture. Allow to marinate for 30 40 minutes or longer. This can be made up to 1 day in advance.

TO AVOID HARMFUL BACTERIA, BE SURE EGGS ARE NOT CRACKED BEFORE USE. There are 4 steps to making colorful marzipan fruits: making basic marzipan, shaping fruits, coloring fruits; glazing fruits. MAKE THE BASIC MARZIPAN. Break up almond paste in large bowl. Add egg whites and almo

Put all ingredients into blender and blend until smooth. Cal 660 Fat 0 *Note: My mixed fruit contains raspberries, blueberries, blackberries, and strawberries. Posted to Digest eat lf.v096.n110 Recipe by: Dawn Forsyth From: Dawn Forsyth <[email protected]

Whisk together teriyaki sauce, oil, honey, lemon peel and juice, and ginger; set aside. Arrange orange and grapefruit segments on 6 plates lined with salad greens. Whisk dressing; spoon about 1 Tbsp. over each salad. *Other fresh fruits (strawberries, kiwi, pineapple, papa

~Jewish, Turkish 1 lb Mixed dried fruit such as ~apricots, figs, pears, and ~raisins 3 c Water 2 tb Sugar 1 Lemon s juice 1. Rinse the fruits and drain. Cover with water in a bowl and soak for 4 to 6 hours. 2. Put the fruits, soaking liquid, and sugar i

Squeeze the pulp from the grape skins into a preserving kettle, reserving the skins. Add the water to the kettle and simmer, covered, for 5 minutes. Strain the pulp to remove the seeds and return to the kettle. Grind the reserved skins and add them to the strained pulp. Stir in

grapes; remove stems, and place in a Dutch oven. Crush grapes, and add water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes. Press mixture through a jellybag or cheesecloth, extracting 4 cups juice. Cover and let sit overnight in a cool place. Strain juice t

PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd crust. Refrigerate both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin. Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl

1. Preheat oven to 400F(200C). Beat egg and water together. Brush over bottom, sides and edges of pie crust. Refrigetate hile preparing filling. 2. Press grapes with your fingers to remove pulp and seeds. Place in pot. Reserve skins in a bowl. Bring pulp and seeds to a boil, rem

In a small saucepan with a wire whisk, beat all the ingredients until smooth. Stirring constantly, cook over medium low heat until thick (DO NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it instead of Hollandaise sauce. Makes 1 2/3 cups.  

PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making certain not to take in any of the bitter white pith. Juice the orange. Place the cranberries, water, orange juice and sugar in a saucepan and bring to the boil. Cook for 3 5 minutes, stirring occasionally, until

Blend flour and sugar in a small saucepan; addjuice and cook, stirring until thickened. add 1/3 cup of hot mixture to beatened egg stirring as your adding; return to saucepan and continue to cook 2 3 minutes until thickened. Remove from heat; stir in bits of butter. Cool. Cover

* NOTE pk means 1 pouch containing 85 ml. ** Afood processor may be used. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and

1. Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4 cup into a 6 quart kettle. Stir in lemon juice. Add pkg of pectin and stir thoroughly to dissolve. This will take several minutes. Stir down sides of pan and crush any remaining lumps of pectin. b

* NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm w

The prickly pear cactus plant grows wild throughout the southern region of Arizona where the air is warm and dry. It produces large, green, succulent pads that bear plump, juicy fruits in the late summer months. NOPALES Prickly pear pads (nopales) have been eaten b

Stone and stalk the cherries with a stoner, then halve them. Or, halve the cherries with a knife and remove stones. Put about half the stones into a strong polythene bag and crush with a mallet. Put the crushed stones, whole stones and stalks in a saucepan. Add wine, cinnam

1 1/2 c sugar 3 TB cornstarch 1/2 ts salt 5 c fresh raspberries 2 TB finely chopped fresh mint 2 9 inch Pie Crusts 2 TB unsalted butter : GLAZE 1 egg white mixed with 1 ts water Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202)) Makes 4 servings. nonfat plain yogurt (optional) lemon slices (optional) To prepare sugar syrup, combine water, sugar, cinnamon and allspice in small saucepan. Bring to boiling over mediu

Beat the cream cheese and the dressing mix , in a large bowl, until smooth. Stir in the remaining ingredients except the Tortilla chips. Cover and refrigerate 1 to 2 hours until well chilled. Serve with Tortilla chips. Nutrition Information On 1 Tablespoon Serving: br

If making your own cornbread, prepare according to your recipe. Cool in pan on rack to room temperature. Cut into 1" cubes. Place on baking sheet and bake in preheated 350~ oven for 12 minutes to dry. Combine prunes and apricots in a bowl. Add warmed triple sec. Heat b

4 c yellow onion thinly : sliced 2 c leeks, stems removed cut : into thin rings 3 TB garlic chopped 1 ts fennel seed 1 1/2 ts red pepper flakes 1 ts fresh serrano chiles : seeded and slivered 3 TB olive oil 4 c fresh corn kernels>>>&g

Melt half of the butter and saute the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients. Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30 45 minutes at 325.

FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an 8 inch spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Sti

WASH THE HENS AND ARRANGE IN A SMALL ROASTING PAN. IN A SAUCEPAN, COMBINE THE APPLE JUICE, CINNAMON, AND CORNSTARCH. MIX UNTIL SMOOTH. ADD THE LEMON SLICES. COOK AND STIR THE APPLE JUICE MIXTURE OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS. BRUSH THIS GLAZE OVER THE HENS. ROAST T

dissolve the jellos in hot water. Add remaining ingredients in the order given. Place in ring mold and refrigerate until firm. When ready to serve, unmold onto a platter and fill center with fresh strawberries. Serves 8, needs no dressing.    

: Combine and mix throughly equal parts of cottage cheese and well drained, chopped, cherry preserves. Season to taste with a few drops Worcestershire sauce, salt and pepper. Jeannie Allen From: Lewisallen     strongServings:1/strong b

: Put the cottage cheese through a sieve. To it add the Worcestershire sauce, chili sauce and olives. Season to taste with salt and white pepper. Jeannie Allen From: Lewisallen     strongServings:1/strong  

1. Cover the slices of bread evenly with the low fat spread. Reserve 2 tsp of the cottage cheese and divide the rest between the bread spreading to cover the surface. Roll up into sausage shapes 2. Mash the reserved cottage cheese with a teaspoon until smooth and then spread a l

To the cup of well drained and sieved cottage cheeese, andd the crackers mayonnaise, and raisins. Mix throughly. Jeannie Allen From: Lewisallen     strongServings:1/strong