BREADS & MEATS: GOOD FRIDAY FISH PIE

A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.

1lb (450g) cod or haddock fillets
1pint (600ml) milk
salt and freshly ground black pepper
One and a half oz (40g) butter
One and a half oz (40g) plain flour
3 tsp. chopped fresh parsley
2lb (900g) potatoes
a little cream or milk
1-2oz (25-50g) butter
4oz (100g) grated cheese

Preheat the oven to 375F, Gas Mark 5, 190C.
Put the fish in an ovenproof dish and pour over the milk.
Sprinkle with salt and pepper and bake for 15 minutes before flaking fish.
Strain the milk from the fish and reserve some for the sauce.
Put the flaked fish back into bowl.
In a medium saucepan, melt butter, add flour and mix well.
Let the mixture bubble gently for 2 minutes, stirring continuously.
Remove from heat and add milk stock, parsley and salt and pepper to taste.
Bring back to the boil, stirring continually until sauce thickens.
Pour over the fish.
Boil the potatoes in salted water for about 20 minutes.
Drain potatoes and mash with a little milk or cream, butter and pepper.
Cover the fish with mashed potato and smooth over with a fork.
Sprinkle the cheese over the top and bake for 20-25 minutes until top is golden.
Serve with fresh garden peas.

BREADS & MEATS: EASTER SUNDAY SAFFRON CAKE

A Mediterranean flavor to the Easter table. Saffron originates from Greece; Saffron cakes and small saffron buns were eaten with clotted cream in Devon and Cornwall during the Easter period.

8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt

Soak the saffron in salted cold water overnight.
Preheat the oven to 350F, Gas Mark 4, 180C.
Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the
top of the tin.
Sift together the flour and bicarbonate of soda and rub in the margarine or butter.
Mix in the candied peel, currants, sugar and sultanas.
Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping
consistency.
Beat well and turn into the baking tin.
Bake for one and a half to two hours.
If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before
turning onto a wire rack to cool.

BREADS & MEATS: EASTER LEG OF LAMB WITH APRICOTS

A special treat for a special day. The flavor of the apricots and the honey and mustard coating makes this a most enjoyable experience.

5-6 lb (2-3kg) leg of lamb, part boned
6oz (175kg) ready to eat apricots
1lb(500g) shallots
juice of one orange
1 tbsp. clear honey
1 tbsp. Dijon mustard

Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the
space where the bone has been removed.
Tie the lamb joint neatly with string.
Heat oven to 350F, Gas Mark 4, 180C.
Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25
minutes per 1lb (500g).
About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin.
Mix the mustard with the honey.
Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat.
Replace the meat and spread the honey mixture over the surface.
Return to oven to complete the cooking time.
Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock.

BREADS & MEATS: EASTER SPRING CHICKEN

A succulent variation on an old favorite that's both easy and economical.

1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 tsp. garlic granules
4 rashers rindless streaky bacon
one and a half tsp. Italian seasoning

Preheat oven to 375F, Gas Mark 5, 190C.
Blend together the seasoning, garlic granules and softened butter.
Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture
underneath.
Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird.
Place the chicken in a roasting tin and cover the breast with bacon rashers.
Cover with foil and cook for one and a half to two hours, or until tender, basting frequently.
15 minutes before the end of cooking time remove the foil and brown the bacon.

BREADS & MEATS: EASTER ROLLS

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes.

BREADS & MEATS: EASTER ROAST LAMB WITH APPLE TARTLETS

The traditional Easter fare for the family get-together. Choose succulent roast lamb with the first new potatoes for a truly enjoyable feast.

Joint of lamb (leg or shoulder)
Salt
Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and
freshly ground black pepper

Place lamb in roasting dish and lightly prick surface fat all over with fork.
Rub fat over with salt.
Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C.
Transfer to hot platter, cover with foil and stand for 10-15mins.
Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices.
Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water.
Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper.

APPLE TARTLETS: (OPTIONAL)

An unusual and delicious accompiament to your roast lamb that cannot fail to impress your guests.

6oz (150g) plain flour
good pinch of salt
one and a half oz. (40g) margarine
one and a half oz. (40g) white fat
cold water to mix
one quarter pint of apple sauce
4 tbsp. red currant jelly
4 tbsp. Mint jelly

Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly.
With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well.
Mould rounds carefully into tartlet tins.

BREADS & MEATS: EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING

5 c All-purpose flour, divided
2 pk Active dry yeast
1/2 c Sugar
1 ts Salt
1 ts Ground cinnamon
1/4 ts Ground cardamom
1/4 ts Cloves
1/4 ts Nutmeg
1 1/4 c Milk
1/2 c Butter
2 Eggs, beaten
3/4 c Currants or raisins
1/3 c Candied orange peel (opt)
1 Egg yolk mixed with 2 tb Water

Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl. In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture. Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on wire rack.. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.

Cream Cheese Frosting:

3 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Milk

Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just till the frosting is a good consistency for drizzling.

BREADS & MEATS: EASTER HAM SLICE

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.

Cafe Vienna Lookalike

1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg

Blend in blender until very fine powder. Use 2 teaspoons per cup.

Chocolate Truffles

2 pounds of Belgian chocolate (or any brand of good quality chocolate) one quart of heavy cream 1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder

Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they are incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

Cocoa-Nut Meringue Cheesecake

7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans

* Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine
cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

100% Stone Ground Whole Wheat Bread

Serving Size : 1

Categories : Fat-Free Breads

3 cups 100% Whole Wheat Flour-level
3/8 cup Wheat gluten flour-level
1 1/2 cups Water at 110 degrees
3 tablespoons Honey
4 teaspoons Active dry yeast
2 teaspoons Salt-heaping

Mix in separate bowl, flour, gluten flour and salt. Pour water into bread pan. It is important to use thermometer and that the water be 110 degrees. Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly dissolved. Add honey. Stir with wooden spoon until honey is thoroughly dissvoled. Add flour mixtures. Gently stir in each corner of pan to help mix mixture. Place container in bread machine. Put on Bread menu (medium or light). Bread freezes well.

Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH COFFEE CAKE

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.

SALADS AND DRESSINGS: Bacon Cheeseburger Salad

CarbsPerServing:7g total

Effort:Easy

Ingredients:
3 ounces lean ground beef crumbled,cooked and drained
4 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion1/2 medium tomato – chopped
1 tablespoon mayonnaise
¼ cup cheddar cheese – (or 1 once)

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon and cheese.

APPLE CINNAMON SMOOTHIE

3/4 cup Apple Sugarfree Syrup
1/4 cup Cinnamon Sugarfree Syrup
2 scoops VegeFuel
1 1/2 cups crushed ice
1/4 cup Heavy Cream (optional)

Blend until smooth.

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish. Place 3 pieces of uncooked lasagna noodles on top of the sauce. Next, spread about 2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the bean/sauce mixture, lastly about 1/2 cup of the mozzarella.

Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella. Then place on the remaining 3 lasagna noodles and pour the remaining bean/sauce mixture over all. Top with remaining mozzarella. Cover with foil and bake at 375F for 30 minutes. Remove foil and continue to bake
another 15 minutes. Remove from oven and let stand for 15 minutes before cutting.

Black, Red, and White Currant Jam

4 lb Currants
4 lb Sugar

Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.

Berry Jam

1 Basic microwave jam recipe
3 c Berries, crushed
1 tb Lemon juice

Use raspberries, blackberries, boysenberries etc., crush to make two cups. Prepare basic microwave jam recipe. Microwave, uncovered, on High 13-15 minutes.(See number 50 for microwave recipe)

Berry Christmas Jam

3 c Fresh cranberries
1 md Seedless orange, peeled and quartered
1 pk (10 oz) frozen sliced strawberries, slightly thawed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 c Sugar
1/2 c Water
1 Pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.

Banana Jam

2 1/4 lb Bananas, peeled weight
3 1/4 c Sugar
1 Lemon
1/2 c Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor.

Boil the jam gently, stirring all the time as it can stick and burn very easily.

As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

Note: Banana jam is high in nutritional value but will only keep well if perfectly sound, ripe fruit have been chosen and great care taken in its preparation.

Bake-apple-raspberry Jam

1 lb Washed bake-apples
1 Cup raspberries
1 1/2 lb White sugar

Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowly to a boil. Boil 20-30 minutes. Pour immediately into sterilized hot jars and seal.

Apricot-Raspberry Jam

2 lb Apricots; Peeled, Pitted, and Mashed
1 pt Raspberries: (2 Cups), Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch

In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD: 7 Eight Ounce Jars

Apricot-Raisin Jam

1/2 lb Dried apricot halves, coarsely chopped
1 c Golden raisins
1 Juice and grated rind of 1 lemon
1 c Orange juice
2 c Sugar

Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.

Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

Apricot, Orange & Almond Jam

1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.

Lite Apricot Jam

2 c (480 mL) dried apricots
1 1/2 c (360 mL) crushed pineapple, unsweetened (if using canned, Drain)
1 Orange, peeled, seeded and chopped
Juice of 1/2 lemon
3 1/2 c (840 mL) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)

Apricot Jam

3 1/4 c Prepared fruit
1/2 Bottle fruit pectin
7 c Sugar

Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim.

Apple Raspberry Jam

9 c Sugar
2 c Water
6 c Finely chopped tart apples (about 2 pounds)
3 c Red raspberries, washed and drained

Combine sugar and water; boil until mixture spins a thread.

Stir in apples and boil 2 minutes. Add raspberries and boil 20 minutes longer, stirring often. Pour into hot sterilized jars; seal. Makes 5 pints.

Apple Jam 1

1 Recipe basic microwave jam
4 Apples, peeled cored
1 tb Lemon juice
1 ts Cinnamon

Prepare basic jam recipe. Microwave 5-7 minutes.

Amish Rhubarb Jam

5 c Rhubarb, diced
4 c Sugar
6 oz Jello, strawberry

Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.

Hawaiian Jam

8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar

Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

CHERRY BERRY

2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature.

Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.

Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes about 3 quarts.