CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4 inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 ho

In a medium sized enameled (non metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean,

Fold the mayonnaise into your favorite fruit flavored yogurt and serve chilled.     strongServings:4/strong  

Preheat oven to 350 F. Grease eight 6 ounce custard cups with 1/4 teaspoon margarine each; set aside. In small bowl combine matzo and water; set aside. In large mixing bowl, using electric mixer, beat remaining 3 tablespoons plus 1 teaspoon margarine with the sugar until li

Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce h

4 c brown rice, cooked 1/4 c raisins 1/2 c dried apricots chopped 1/2 c pecans chopped 2 avocados : Vinaigrette 1/4 c safflower oil or veg : oil 1 TB lemon juice 1 TB red wine vinegar 1 ts honey 1/4 ts coriander ground 1/4 ts Dijo

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5 10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients except strawberrie

CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4 inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 ho

Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl. Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry on paper towels. Tear spinach into bite sized pieces and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel and sec

In a blender, combine the grape juice, sweetener, tofu & fruit. Blend for 30 seconds. Add the ice & blend until frothy. VARIATIONS: Replace the strawberries with the following: 1/2 banana 1/4 c blueberries 1/2 fresh mango 1/2 fresh peach    

Soak the dried apricots and prunes in 6 cups cold water for 30 minutes. Since the dried fruit expands considerably as it absorbs the soaking liquid, you will need a saucepan (of stainless steel or enamel) with a capacity of at least 3 quarts. Add the cinammon stick, lemon slices

** After using a mask, it s a good idea to follow up with either FACIAL RINSING LOTIONS or FRESH FACIAL CREAM. 1. Peach Tightening Mask: Whip peach and egg white together in a blender until smooth. Gently pat mixture all over your face, relax 30 mins, then rinse off with cool wa

3 c cranberries, fresh 1 c sugar 2 TB water : few raspberries : lemon zest or orange : ginger grated Put sugar, water, and cranberries into a medium saucepan. Boil ten minutes, the add remainder of ingredients. Cool Recipe By : Gabbriela B F

Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to blend. Bring a large pot of salted water to a boil.

The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, lemon and orange peel, raisins and

Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1 2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring o

Use a food processor or blender for this recipe. Fit steel blade in processor work bowl. Combine all ingredients and process only 8 10 seconds. For blender preparation, cut peach into 3 4 pieces, add other ingredients and whirl until smooth. Serve immediately in tall glass.

Mix the dry ingredients together in a large mixing bowl. Pour the syrup, the purees, and the water over the dry mixture. Add the cream cheese in chunks. Mix by hand using your hands by working your hands under the dry ingredients from the sides. Use a folding motion and mix unti

This is a special recipe made without gluten. Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking soda, baking powder, salt and unflavored gelatin together. Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light. Mi

From Cooking From an Italian Garden, by Paola Scaravelli (Holt, Rinehart, & Winston: 1984) a vegetarian but very high fat cookbook ADAPTED Put fruit in a bowl, drain and reserve juice. Put champagne and the hot pepper in a small saucepan, bring to a boil an

Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cp of the sugar. Cook until apples start to release their moisture. In a small bowl, dissolve the cornstarch in the liquor

Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves.     strongServings:4/strong  

* Granny Smith apples should be pared, cored and coarsely chopped.     strongServings:6/strong  

Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place

Cut oranges into quarters; peel. Slice off any white pith from the peel then slice the rind very fine. Put the rind, water, and soda in a saucepan. Bring to a boil then reduce heat and simmer for 20 minutes. Meanwhile, discard all white pith and seeds from the orange sectio

Place carrots in a large skillet, cover with water and bring to boil. Reduce heat, cover and simmer until crisp tender, about 3 minutes. Pour off water leaving carrots in pan. Add remaining ingredients and stir over medium high heat until carrots are glazed, 1 2 minutes. b

In food processor or with mixer, blend cream cheese, orange juice,marmalade and honey until smooth and fluffy. Mix in orange rind. Makes about 1 1/4 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.     strongServings:1

Small batch preserves cook quickly without scorching in a microwave. In medium sized microwaveable bowl, combine peaches, plums and water. Microwave at high for 6 10 minutes, stirring frequently, or until fruit mixture is very thick. Stir in EQUAL and ginger. Spoon jam into br

In a small bowl, beat butter and sugar until creamy. Fold in gingerroot (or crystillized ginger), salt and peaches until evenly distributed. Spoon into a small serving dish. cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 1 cup.

Place figs and water in saucepan. Bring to hard boil, then lower heat and simmer. Cover figs and cook for 20 minutes. Add molasses, ginger and sugar. Stir gently in order to avoid breaking figs. Simmer for 15 minutes more or until figs are plumped and tender. Serves 5 or 6. Wond

In bowl, cream cheese with icing sugar until light and fluffy, adding enough milk to give consistency for dipping. Mix in ginger. Makes about 1 1/2 cups. Typed in MMFormat by [email protected] Source: The Canadian Living Entertaining Cookbook.     stro

3 md plums 1 whole cantaloupe 1/2 whole honeydew melon 1/2 lb green and red grapes 1/2 c fresh lime juice 1 ts lime rind grated 1/4 c honey 1/2 c candied ginger root : chopped finely Prepare all fruit by washing, peeling if desired, removing pits a

Preheat oven to 375 degrees. Peel persimmons and cut into 1/2 inch slices to yield 3 cups. Core pear and cut into 1/2 inch slices to yield 2 cups. Finely chop tangerine zest. Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in an 8 inch square

Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9" pie pan. Combine topping ingredients in a bowl and mix with a pastery blender until crumbly. Spread crumb mixture over rhubarb and apples a

Preheat oven to 350=B0. Cut squashes in half, place cut side down on bakin= g sheet, and cover with foil. Bake 35 to 45 minutes, until tender. Meanwh= ile, cook rice with tamari. When squash is cool enough to handle, scoop ou= t pulp. Chop pulp and set aside. Saute onion and app

Put the washed bunches of grapes into the pan and just cover with water, holding the fruit down with your hand. Simmer then gently until they are soft, about 20 minutes. Strain off the juice using a nylon muslin bag. Measure the liquid: for every 1 pt liquid, allow 1 lb sugar. R

Combine ingredients. Heat to boiling. Stir until sugar is dissolved. Wipe all grains of sugar from sides of saucepan with a damp cloth. Boil without stirring to the hard crack stage (285 290 F). Carefully remove all grains of sugar from sides of saucepan. Remove saucepan from

Use medium to large sized apples. Choose apples that are good for baking. Peel, core and thinly slice. Melt butter or margarine in heavy skillet. Add remaining ingredients and cook over medium heat for about 25 30 minutes. Turn often. Apple should be caramelized and tender. Serv

Combine carrots with water and marmalade in med. frypan; cover and simmer until tender crisp. Cook uncovered until liquid has evaporated, about 1 min. Add halved grapes and butter; saute until heated through and sauce is slightly thickened. Serve immediately.