RECIPES FOR
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| SHERBET CAKE ROLL
1 1/3 c. cake flour 3/4 tsp. baking powder 1/2 tsp. salt 7 eggs 1 1/3 c. sugar 2 tsp. vanilla 3 qts. sherbet for filling Preheat oven to 400°F. Line two 10"x15" jellyroll pans with parchment or wax paper so that paper extends 1" over short ends of pans. Combine flour, baking powder and salt, in another bowl with mixer at high speed beat eggs until very thick, about 5 min. Gradually beat in 1 1/3 c. sugar until mixture falls in thick ribbon from spatula, about 5 min. Beat in vanilla. Sprinkle 1/3 flour mixture over egg mixture; fold together until just incorporated. Repeat sprinkling and folding in remaining flour mixture. Divide batter evenly between pans; gently level with spatula. Bake 8 min. or until cakes are springy to the touch and tooth pick inserted into centers comes out clean. Cool in pans on racks 5 min. With knife loosen cake edges. Invert cake onto clean dish towel (sprinkle a generous amount of conf. sugar on towel to prevent cake from sticking); peel away paper. Starting with short side roll up cake in towel; let stand 10 min. Unroll cake; cool completely. Cover with plastic wrap until ready to use. Sherbet filling: Unroll cake and spread with a layer of semi-softened sherbet. Roll back up and freeze. Variation: Spread with frozen yogurt, ice cream or pudding. Thanks to my sister Pam Cunningham from Port St. Lucie, Florida ref: 09/07/97 |
HUMMUS
| l - l9 oz can check peas, reserve 1 Tbl. liquid, rinse & drain. 1/3 c. plain nonfat yogurt 3Tbl. fresh lemon juice 1Tbl. dark oriental sesame oil 2 med-size cloves garlic, peeled 3/4 tsp. each ground cumin & salt Garnish(optional) olive oil, paprika & minced parsley In a food processor or blender (in batches), process everything (except garnish) until well blended but not too mushy). Scrape into serving dish and drizzle olive oil on top, if you want to give it an authentic Middle-Eastern twist, although it is not necessary for taste purposes. For best taste, let it age overnight in the frig. Serve w/warm pita wedges or salt free mini wheat crackers Enjoy. Thanks to Bill Naigles from Sarasota, Florida ref: 9/14/97
MAUI ONO OR MAHI MAHI
| 2# Fresh Ono fillets 3/4 c. Onion, grated fresh 2 cloves Garlic, grated fresh 3 tbl. Orange juice 3 tbl. Lemon juice 2 tsp. orange rind, grated ½ tsp. Salt 1/8 tsp. Parsley Cut fish into 6 portions. Place in a well-greased baking dish, (12 x 8 x 2 inches). Combine onion, garlic, orange and lemon juice, orange rind, and parsley. Pour over fish; cover and place in refrigerator to marinate for at least 2 hours. Sprinkle fish with salt. Bake in a moderate oven, (350°F), for 25 to 30 minutes or until fish flakes easily when tested with fork. Also delicious grilled over charcoal. Serve with rice and freshly steamed broccoli or asparagus. Delicious and low calorie too! Thanks to Pat LeMay from Kihei, Maui ref:09/21/97
MEXICAN CORN BREAD
| 2 c. self-rising corn meal 1 c. buttermilk 2 eggs 1/2 c. oil 1 c. creamed corn Bell pepper, chopped Onion, chopped Jalapenos, chopped Grated cheddar cheese Heat oven to 450°. Combine all ingredients except the cheese. (I grate the pepper, onion and jalapenos in the blender and drain well). Grease cast iron skillet and pre-heat in oven. Pour ½ the batter in hot, greased skillet. Layer the grated cheese on this, then pour remaining batter over cheese. Bake 30 min. Enjoy! Thanks to my Southern friend Carol White from Bronston, Kentucky ref:09/28/97
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