* Exported from MasterCook *
Old Dutch Black-Eyed Pea Dip
Recipe By : Old Dutch Foods Canada
Serving Size : Preparation Time :0:00
Categories : Volume 9-11 Nov 2006
Amount Measure Ingredient -- Preparation Method
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19 ounces canned black-eyed peas
1/4 cup minced fresh parsley
2 tablespoons lemon juice -- (fresh if possible)
1 tablespoon olive oil
2 teaspoons minced garlic
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
Mix all ingredients in a blender or food processor until smooth. If
desired, garnish with additional sprigs of parsley.
Source : Old Dutch Foods Canada. Formatted by Chupa Babi in MC: 10.15.06
Contributed to the FareShare Gazette by Chupa; 30 November 2006.
www.fareshare.net
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* Exported from MasterCook *
Old Dutch Sweet n' Sour Salsa
Recipe By : Old Dutch Foods, Canada
Serving Size : Preparation Time :0:00
Categories : Volume 9-11 Nov 2006
Amount Measure Ingredient -- Preparation Method
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2 cups diced pineapple
1/4 cup golden raisins
1/2 small red onion -- finely diced
2 tablespoons minced red pepper
1 tablespoon minced fresh cilantro
1 jalapeno pepper -- seeded and minced
1 tablespoon lemon juice -- (fresh if possible)
Combine all ingredients.
Source : Old Dutch Foods, Canada. Formatted by Chupa Babi: 10.15.06
Contributed to the FareShare Gazette by Chupa; 29 November 2006.
www.fareshare.net
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* Exported from MasterCook *
Orange Toast "Blintzes"
Recipe By : The Canadian Family Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006
Amount Measure Ingredient -- Preparation Method
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12 slices white bread -- (thin slices)
1/3 cup milk
1 egg -- slightly beaten
3/4 cup small curd creamed cottage cheese
1 tablespoon sugar
1 tablespoon grated orange peel
A few grains of salt
3 tablespoons butter or margarine -- melted
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 400F.
Trim the crusts from the bread; brush the tops and sides of the bread with
milk.
Combine the egg, cottage cheese, 1 tablespoon sugar, orange peel and salt;
mix well.
Spread 2 tablespoons of the mixture evenly over each of 6 bread slices.
Place the remaining slices, milk-side down, on filling. Press the edges
together.
Brush the tops with the melted butter and sprinkle with a mixture of the 2
tablespoons sugar and the cinnamon.
Place the "blintzes" on a greased baking sheet; place in a 400F oven and
toast for 10 minutes.
Makes 6 servings.
Editors' note: Not exactly a traditional blintze but a very tasty brunch or
luncheon dish.
From The Canadian Family Cookbook, edited by the staff of the Culinary Arts
Institute; (incorporating The American Family Cookbook); 1981.
ISBN 0-8326-0546-8
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 November 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 231 Calories; 9g Fat (34.4% calories from
fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 346mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
1 1/2 Fat; 1/2 Other Carbohydrates.
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