10k Food Recipes

6 Navel oranges

1 3/4 c Sugar

1/2 c Clear corn syrup

1 1/2 c Water

3 oz Orange gelatin

Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I’ve never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran*

6 Medium Louisiana yams

4 Large navel oranges

1/2 Stick butter — melted

1/4 Tsp. nutmeg

1/2 C. brown sugar

1/2 C pecan pieces

1/4 Tsp. cinnamon

1 Oz. Grand Marnier (optional

Triple Sec)

Bake yams at 350 degrees until tender. Cut oranges in half. Scoop out pulp and chop up half of it. Peel yams; put into mixing bowl with chopped orange pulp, melted butter, sugar, nutmeg, cinnamon, half of pecans and Grand Marnier or Triple Sec. Mix well and stuff oranges. Sprinkle rest of pecans on top. Bake at 350 degrees for 20 minutes.

——————————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.

3/4 c Sugar

2 tb Shortening

1 ea Egg; Large

3/4 c Apricot Nectar

4 ts Orange Rind; Grated

3 c Whole Wheat Flour

3 1/2 ts Baking Powder

1 ts Salt

1 c Apricots; Dried, ChoppedFine

3/4 c Chopped Nuts, Optional

Mix the sugar, shortening and egg until fluffy. Stir in the apricot nectar and orange rind. Sift together the flour, baking powder, salt and add to the creamed mixture. Blend in the apricots and nuts and add to the batter. Pour into the muffin tins, that have been sprayed with a non-stick coating. Let stand for 20 minutes and then bake at 350 degrees F. for 15 to 20 minutes or until done. Cool on racks.

6 lb Large nectarines (unpeeled

And sliced) – 8 cups 3 c Sugar

2 tb Fresh lemon juice

2 c Raspberries (1 pint)

Combine the nectarines with the sugar and lemon juice and let stand, covered, overnight in the refrigerator. Place a colander in a large shallow preserving pan and pour in the nectarine mixture. Let the juices drip into the pan for at least 30 minutes. Remove the colander with the fruit to a bowl and bring the juices in the pan to a boil over high heat. Boil rapidly for 20 to 30 minutes, or until reduced by half. Add the nectarines and any additional juices to the syrup in the pan and continue to cook voer high heat for 10 minutes. Carefully stir in the raspberries and cook for 5 minutes more. The nectarines will look lightly glazed and the syrup will be only slightly thickened. Ladle the preserves into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store. Makes 8 half-pint jars.

1/2 c Red Onion; Chopped

1/2 c Red Bell Pepper; Chopped

1 Red Chile; Small, *

1 tb Vegetable Oil

1/4 c Fresh Mint Leaves; Snipped

2 tb Lime Juice

1 Papaya; **

* Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish.

-Joyce Burton – PDPP83A 2 sm Pears; cored and coarsely

-chopped 12 Dried apricot halves;

-chopped 1/4 c Raisins

1 1/2 tb Honey

1 ts Lemon juice

1/2 ts Cinnamon

1 oz (2 Tb.) sweet red wine

In medium bowl, combine pears, apricots, raisins, honey, lemon juice and cinnamon; mix well. Stir in wine. Cover and refrigerate at least 1 hour before serving.

Each serving provides: 1/2 FR, 10 C. Per serving: 43 cal, 0 g fat, 11 g car, 1 mg sod, 0 mg chol.

Source: “Weight Watchers” magazine, April 1992.

1/4 cup unsalted butter

1/2 cup sugar

1 tablespoon brandy

1 teaspoon lemon juice

2 pears — peeled, halved,

cored, sliced

In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

1 cn (11 oz) Manderine orange

Segments [drained] 1 pk (10 oz) frozen Strawberrys

[thawed] 1 c MOTT’s applesauce [chunkey

-or regular] 1 c Grapes

2 tb Orange juice concentrate.

1) In a med. bowl combine all of the ingredients,

then spoon the mixture into individual dishes or paper cups… 2) Freeze `til firm; Then remove from freezer 30 min. before serving, garnished if desired…

Source: The All New Diet Cookbook Typed for yor by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120

1 tb Unflavored gelatin

2 tb Water — cold

1 tb Lemon juice

1 c Unsweetened frozen raspberri

- pureed 1 t Lemon rind, or orange rind

2 tb Frozen apple juice concentr

2 c Plain lowfat yogurt

2 Egg whites

Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender or a Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze until crystals begin to form around the edges. Beat egg whites until stiff. Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. Fold in beaten egg whites. Freeze until firm. About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation. Note: If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. Honey may be used in place of the juice concentrate. Nutrition (per serving): 93 calories Total Fat 2 g (16% of calories) Source: Sue Cochran, CH : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?