Rosy caraway cheese dip
Yield: 1 Batch
Ingredients:
- 8 oz Low-fat cream cheese -- at room temperature
- 1 tb Butter; at room temperature
- 1 tb Dijon mustard
- 1 lg Shallot; minced
- 4 ts Caraway seeds
- 4 ts Paprika
- 4 ts Capers; drained MMMMM--------------------------GARNISH-------------------------------
- 2 tb Chopped chives
Instructions:
In a food processor or a bowl combine all ingredients except capers. Process or mix until very well blended. Add capers and blend in for a few seconds. Chill. Best if made several days ahead. Serve in a bowl sprinkled with chives. Pumpernickel black bread or other dark breads go well with this. From 1993 "Shepherd's Garden Seeds Catalog pg. 56.
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Title: ROSY GRAPE JELLY
Categories: Beverages, Misc, Spices
Yield: 80 Servings
2 c Cranberry juice cocktail
3/4 c Grape juice
1 pk (1-3/4 ounces)
-Powdered fruit pectin
3 1/4 c Sugar
Mix cranberry juice cocktail, grape juice and pectin in 3-quart
saucepan until smooth. Heat to boiling over high heat, stirring
constantly. Stir in sugar, all at once. Heat to boiling, stirring
constantly. Boil and stir 1 minute; remove from heat. Quickly skim
off foam. Immediately pour into hot sterilized jars. Let jars stand1
hour. Cover with lids. Refrigerate no longer than 3 weeks, or freeze
no longer than 6 months. Thaw before serving. ABOUT 5 HALF-PINTS
JELLY;
35 CALORIES PER TABLESPOON
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Title: ROSY OREGON HAZELNUT KRAUT CAKE
Categories: Cakes, Vegetables
Yield: 1 Cake
1 tb Butter or margarine
1 1/2 c Chopped Oregon hazelnuts
-- divided
1 c Steinfeld's Winekraut
-- rinsed and drained
1/2 c Cranberry juice
1 c Butter or margarine
2 c Sugar
3 Eggs
2 ts Vanilla
1 pk Raspberry gelatin
-- (four serving size)
3 c Sifted all-purpose flour
1 ts Salt
1 1/2 ts Baking soda
1 1/2 c Peeled, chopped apples
1 c Dried cranberries
Yield: 12 to 16 servings.
Grease 10-inch bundt pan with tablespoon of butter. Sprinkle with 1/2
cup hazelnuts and set aside. Mix winekraut with cranberry juice and
set aside.
Place butter in large bowl and beat in sugar and cream until fluffy.
Add eggs one at a time, mixing well after each. Add vanilla. Sift dry
ingredients together and add to batter. Stir in apples, cranberries,
remaining cup of nuts, and the winekraut mixture. Mix well. Pour
batter into prepared pan and bake at 325 for 1-1/2 hours or until
cake tester inserted in center of cake comes out clean. Remove from
oven and cool on wire rack, in pan, for at least 15 minutes. Run
knife along edge of cake to loosen, then invert onto a serving plate.
When cake is completely cool, drizzle with Rosy Glaze: mix 2-3
tablespoons cranberry juice and 1 cup powdered sugar to drizzle
consistency.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
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Title: ROSY PICKLED EGGS
Categories: Eggs/cheese
Yield: 12 Servings
1 c Juice from canned pickled-
Beets
1 c Vinegar
1 Clove garlic
1 Medium bay leaf
2 ts Mixed pickling spices
12 Hard - cooked eggs
1 Small onion, sliced and
Separated into rings
In a large bowl combine beet juice, vinegar, garlic, bay leaf,
pickling spices, 4 cups water and 1/2 tsp. salt; mix well. Remove
shells from eggs. Add eggs and onion rings. Cover and refrigerate 3
to 4 days. Makes 12. Source: Better Homes & Gardens. ch.
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Title: ROSY RHUBARB SHERBET
Categories: Ice cream, Fruits
Yield: 1 Servings
4 c Rhubarb; finely chopped
1 c Sugar
1 ts Grated orange peel
1/2 c Orange juice
1/2 c Corn syrup
2 Egg whites
2 tb Sugar
Toasted coconut or nuts,
- if desired
In large saucepan, combine rhubarb and 1 cup sugar, orange peel,
orange juice and corn syrup. Heat to boiling, stirring constantly.
Reduce heat and cook until rhubarb is tender, about 10 minutes; cool.
Pour into laof pan or freezer trays; freeze to slush consistency,
about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls
sugar, beating continously until stiff peaks form. Into large bowl,
spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold
in egg whites. Return to freezer container; cover with plastic wrap
to prevent crystals from forming. Freese until firm, about 3-4 hours,
stirring occasionally. Allow to soften slightly; spoon into sherbet
glasses. Garnish with toasted coconut or nuts.
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Title: ROTE RUBENSALAT (RED-BEET SALAD)
Categories: German, Salads, Vegetables
Yield: 6 Servings
2 ea Red Beets; Bunches
MMMMM--------------------------MARINADE-------------------------------
2 tb ;Water
1/4 c Vinegar
2 tb Caraway Seeds
1 ts Sugar
2 tb Onion; Minced
1 ts Horseradish
1/4 ts Cloves; Ground
1/2 ts Salt
1/4 ts Pepper
5 tb Vegetable Oil
Wash beets, trim off greens, place in medium saucepan, and cook,
without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.
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Title: ROTEL & HOMINY TORTILLAS
Categories: Vegetarian, Digest
Yield: 2 Servings
1/2 - 1 can (10 oz) diced Rotel
-tomatoes, with liquid
1 cn (14 oz) hominy, drained
-well
1 cn (14 oz) black beans, rinsed
-and drained
-Optional: 6 tortillas (I
-prefer corn)
Dump Rotel tomatoes with most of the liquid into a large frying pan,
add hominy, and cook until hominy has aborbed most of the liquid,
anywhere from 10-30 minutes, depending on how runny you want it. (The
longer you cook it, the spicer the hominy tastes). Add rinsed beans,
and heat thoroughly. Serve in warmed tortillas. (One quick way to
warm a single tortilla is to spritz it with water, then microwave for
15-20 seconds).
Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: ROTEL & HOMINY TORTILLAS
Categories: Vegetarian
Yield: 2 Servings
1/2 - 1 can (10 oz) diced Rotel
-tomatoes, with liquid
1 cn (14 oz) hominy, drained
-well
1 cn (14 oz) black beans, rinsed
-and drained
-Optional: 6 tortillas (I
-prefer corn)
Dump Rotel tomatoes with most of the liquid into a large frying pan,
add hominy, and cook until hominy has aborbed most of the liquid,
anywhere from 10-30 minutes, depending on how runny you want it. (The
longer you cook it, the spicer the hominy tastes). Add rinsed beans,
and heat thoroughly. Serve in warmed tortillas. (One quick way to
warm a single tortilla is to spritz it with water, then microwave for
15-20 seconds).
Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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Title: ROTEL & RICE CORN SOUP
Categories: Soups, Rice, Vegetables
Yield: 1 Recipe
10 oz Rotel tomatoes, diced
1 1/2 c Cooked rice
1/2 pk Frozen corn (about 1c)
3 c Vegetable stock
2 ea Corn tortillas, cut in
-- strips
1/2 ea Red pepper, seeded and
-- cut into strips
Saute the red pepper in a little bit of the broth. Add tomatoes,
cooked rice, corn and stock to the pot, and heat thoroughly, about 10
mins or so. Just before serving, stir in tortilla strips.
Veggie Life" recipe archive Submitted by Tracey Sconyers Posted by Lisa Greenwood
