4 medium bananas 2 tablespoons margarine — melted 1 tablespoon lemon juice 1/2 teaspoon ground allspice 1/3 cup packed brown sugar Heat oven to 350 degrees. Cut bananas crosswise into halves; cut each half lengthwise into halves. Place cut sides up in square baking dish, 9 X 9 X 2 inches. Mix margarine, lemon juice and allspice; brush over bananas. Sprinkle with brown sugar. Bake uncovered about 15 minutes or until bananas are hot. 4 servings Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com> |
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4 medium bananas — unpeeled 1 teaspoon butter 1/2 cup honey or sugar 1/2 teaspoon ground allspice 1/4 cup light rum 1/4 cup lime juice Place bananas on large nonstick baking sheet. Pierce skin of each banana several times with tip of sharp knife. Bake at 400 degrees until skins blacken completely, 15 to 20 minutes. In 10-inch nonstick skillet over medium heat, heat butter, honey and allspice until butter melts. Open skin of each banana with knife, then gently peel one side. Lay peeled side in skillet and remove remaining peel. Cook 5 minutes, spooning occasionally with cooking syrup. Remove any nearby flammable articles, add rum and ignite; shake pan until flames subside. Remove from heat. Add lime juice. Serve each banana warm with several spoonfuls of syrup. Makes 4 servings. Each serving contains approximately 2 fruit exch., 21/2 other carb. exch., 260 calories, 64 gm. carbohydrate, 1 gm. protein, 2 gm. fat (including 1 gm. sat. fat), 3 mg. cholesterol, 14 mg. sodium, 14 mg. calcium and 3 gm. dietary fiber. Converted by MC_Buster. |
24 Dried Cascabel Pepper -See Note 3 c Water 6 Cloves Garlic 4 c Fresh Grapefruit juice 1 c Fresh Orange juice 3 ts Allspice (Jamaican) 1 ts Salt : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the “little rattles” pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above. |
4 apples and/or pears, cored — cut up 1/4 c orange juice 2 tbsp lemon juice 4 c assorted summer fruits such as: strawberries — halved melon balls nectarines — sliced peaches plums seedless grapes 3 tbsp sugar 2 tsp finely shredded orange peel 1 187 ml bottle champagne — chilled 1/3 c sliced almonds — toasted In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours. Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired. |
3 1/2 lb Sweet Potatoes (Plain Canned -Or Fresh) 1 lb Tart Cherries, Drained (1 -Can) 1 tb Butter Or Regualar Margarine 2/3 c Brown Sugar, Firmly Packed 1/4 c Granulated Sugar 1 1/2 ts Salt 1 c Water 4 tb Butter Or Regular Margarine 1/2 c Orange Juice 1/2 lb Regular Marshmallows Try this the next time you make Sweet Potatoes instead of Potatoes. Yield: 8 to 10 servings. If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain. Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries. Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown. From The National Red Cherry Institute |
-Jeanne Ziola CBTN00C 4 1/2 cups Dark sweet cherries *OR* Red tart cherries 1 teaspoon Lemon juice if sweet *OR* Sugar to taste if tart Wash, drain and pit cherries. Lightly press cherries in a strainer or colander to remove some juice. Place cherries in a medium bowl. If sweet cherries are used, sprinkle with lemon juice. If tart cherries are used, add sugar. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks “POLISH COOKING” ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie – CBTN00C on *P* 09/21/92 |
——————————PATTI – VDRJ67A—————————— 1 qt Vanilla ice cream; soften - slightly 1 8″ cookie crumb pie crust 1 cn Cherry pie filling Whipped cream topping (opt) In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired. |
-Bridget Benjamin-PHFC09A ————————————PIE———————————— PREBAKED SINGLE PIE CRUST 2 cn 16 OZ UNSWEETNED RED CHERRYS 1 c LIQUID FROM THE CHERRIES 1 tb CORNSTARCH 1/4 ts ALMOND FLAVORING 1 c SUGAR SUBSTITUTE ——————————WHIPPED TOPPING—————————— 1/2 c INSTANT DRY MILK 1/2 c COLD WATER 2 tb LEMON JUICE 2 tb SUGAR 1/4 c DRY SUGAR SUBSTITUTE (OPT) 1/2 ts VANILLA Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetner, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes. Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use. From “The New Diabetic Cookbook” by Mabel Cavaiani,R.D. |
oranges cinnamon sugar Chill oranges, cut into wedges. Combine cinnamon and sugar together. Roll oranges into cinnamon-sugar. Enjoy! Put more sugar than cinnamon. |
8 cups chopped peeled tart cooking apples, (about 3-1/2 pounds) 1/2 cup packed brown sugar 2 teaspoons vanilla extract 1 teaspoon ground cinnamon Place all ingredients in a large saucepan or Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender. Remove from the heat; mash apples (a potato masher works well) until sauce is desired consistency. Serve warm or cold. YIELD: 6 servings (about 3-1/2 cups) |