Directions:

Saute apples, almonds, onion, and celery in butter for 5 minutes, stirring frequently. Remove from heat. Stir in cinnamon, poultry seasoning and salt. Toss together bread cubes and raisins; add apple mixture. Stir egg in 1/3 (or 1/2) c apple cider; toss into bread mixture. Add remaining apple cider if a moister stuffing is desired.

Use to stuff a 15 to 20 lb turkey, or two large roasting chickens. Spoon any remaining stuffing into a lightly greased 9×5 loaf pan. Bake, covered, during the last 30-40 minutes of roasting.

2 Eggs; well beaten

1 c 2% milk;

1/3 c Celery; chopped

1/4 c Onion; chopped

2 tb Parmesan cheese; grated

1/2 ts Salt;

1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan over low heat until the leaves are wilted. Drain in a colander or sieve, press out liquid and chop spinach. (OR Thaw frozen chopped spinach and press out liquid.) Mix remaining ingredients together, then fold in spinach. Pour mixture into a well greased 9 inch pie plate. Bake at 375 F for 45 minutes or until a knife inserted in the middle comes out clean. Cut into 6 wedges and serve warm. 1/6 recipe – 71 calories, 1 protein choice, 1/2 fruit & vegetable choice 5 grams carbohydrate, 6 grams protein, 3 grams fat Adapted from Choice Cooking, Canadian Diabetes Assoc.

Yield 1 1/2 c

3 tb Cider vinegar

3 tb Cold water

1 Cake (1/4 lb) tofu

1 md (4″ long) ripe avocado

2 Hard cooked eggs

1/2 ts Dijon mustard

1/2 ts Prepared horseradish

1/2 c Very finely minced red onion

Salt to taste

Pepper to taste

From “The Enchanted Broccoli Forest” By Molle Katzen.

Place vinegar, water, tofu and avocado in the jar of a blender – or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl. Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.

FOR BRUSHING PASTRY:
3 1/2 oz (100g) soft butter or

Margarine

FILLING:
3 1/2 oz (100g) candied lemon peel (diced)

3 1/2 oz (100g) almonds (blanched And finely chopped)

5 1/2 oz (150g) sultanas (washed and Well drained)

2 tb (heaping) sugar

Packet Vanillin Sugar

1 ts Cinnamon

1 Bottle Oetker Rum flavor

3 Drops oetker baking Essence, Bitter almond Flavor

FOR BRUSHING THE ROLL:
A little milk

ICING:
5 1/2 oz (150g) icing sugar

1 tb (or 2 tb) hot water

FOR DECORATING:
1/2 oz (15g) almonds (blanched and Cut lengthways into spikes)

Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat.

FOR THE FILLING:
combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk.

OVEN:
moderately hot

BAKING TIME:
about 50 minutes

FOR THE ICING:
sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond “spikes”

1 c Sour cream

1 pk 4 oz. chipped beef, chopped

1/4 c Green onions, finely chopped

ds Worcestershire sauce

2 tb Green peppers, chopped

1 8 inch round loaf of sour

Dough bread Mix the ingredients well except bread. Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell. Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350 degrees for 1 1/2 hours. Use soft bread from interior of the loaf to dip into hot mixture. Bread can be toasted. Crackers can also used to dip up mixture. Serves 12.

1/2 c Shredded carrot

1/4 c Finely chopped celery*

1 T Soy sauce

1 T Dry sherry

2 t Cornstarch

2 t Grated gingerroot

1/2 pk Wonton wrappers

2 T Margarine or butter; melted

Plum or sweet & sour sauce

*Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery.

For filling: In a medium skillet cook and stir ground chicken or pork till no pink remains; drain. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite corners to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cool completely. Transfer to a storage container. Cover tightly and freeze up to 1 month. To serve, place frozen wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp.

44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From “Better Homes and Gardens” magazine, Dec 1991.

Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired.

In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.

Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain.

Unwrap and serve.

1 c Onion, finely chopped

1/3 c Long grain rice

3/4 c Water

1/2 ts Salt

Black pepper, freshly ground

2 tb Pine nuts

2 tb Dried currants

40 ea Grape leaves, preserved

2 tb Cold water

Lemon wedges

In a heavy 10″ to 12″ skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

4 tb Fresh Asian or reg. Basil (finely chopped)

3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns roasted and ground

2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings.

1/2 c Apricot jam

1/2 c Golden raisins

walnut halves, garnish

In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.