BOL Food Recipes

Servings: 4 Servings
Category: Fruit | Side – dish | Vegetable
Ingredients

• 1 Lb.freah asparagus; trimmed
• 1/4 c Orange juice
• 1 tb Butter;melted
• 1 ts Cornstarch
• 1/4 ts Marjoram leaves; dried
• 1 md Orange; sectioned

Directions
Arrange asparagus with tender ends toward center of 9-inch round baking dish. Set aside. In 1 cup measure, combine remaining ingredients, except orange sections. Pour over asparagus and cover with plastic wrap. Microwave on HIGH until tender rearranging asparagus and stirring sauce after 3 to 4 minutes. Continue to micro- wave another 3 to 4 minutes. Top with orange sections. Let stand, covered for 3 minutes. Makes 4 servings. Posted to TNT Recipes Digest by Alice Poe on Apr 22, 1998

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Servings: 4 Servings
Category: Fruits | Canning | Preserves | Etc.
Ingredients

• 4 lb Apricots
• Sugar
• 2 ts Cinnamon
• 1 ts Cloves
• Juice and grated peel of 1
• -lemon

Directions
Wash, peel and pit apricots; cut into small pieces. Cook in their own juices over a very low heat until fruit is soft. Measure apricot pulp; add 1/2 cup sugar for each cup of apricot pulp. Add remaining ingredients and cook until thick. Ladle into sterilized jars and seal. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 19, 1998

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Servings: 64 Servings
Category: Fruit | Lowfat
Ingredients

• 1 lg Onion; coarsely chopped
• 4 Garlic cloves; minced
• 1/4 c Fresh ginger; coarsely
• -chopped
• 2 Limes; thinly sliced
• 1 lb Apricots; pitted
• 1 lb Plums; pitted
• 1 c Cider vinegar
• 1/2 c Tawny port wine
• 2 c Dark brown sugar
• 1 ts Cinnamon
• 1 ts Ground allspice
• 1/2 ts Cayenne pepper or crushed
• -red pepper flakes
• 1 ts Salt
• 1/4 c Chopped fresh cilantro

Directions
Coarsley chop the pitted apricots and plums. 1. In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed. 2. In a medium nonaluminum dutch oven or heavv pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat. 3. Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool. Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. MAKES 4 CUPS. Recipe may be doubled. Makes a good gift. USES: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade. 1998-Apr-16 Hanneman (MC PER SERVING: 20 cals per Tbs) TIP: Make sure the cilantro is totally submerged before storing. Or omit and add at service. Recipe by: TASTE OF SUMMER by Diane Rossen Worthington Posted to MC-Recipe Digest by KitPATh on Apr 16, 1998

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Servings: 9 Servings
Category: Fruits | Pies & past
Ingredients

• 3 cn Apricots — 16 oz each,
• Sliced
• 1/2 c Sugar
• 3 tb Flour
• 1/4 ts Nutmeg
• 1/4 ts Cinnamon
• ds Salt
• 3 tb Butter
• 4 ts Lemon Juice

Directions
———————————–PASTRY———————————– 3 c Flour 1 1/4 c Shortening 1 ts Salt 1 Egg 2 ts Vinegar 5 tb Ice Water For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C syrup. In a saucepan, stir together sugar, flour, spices and salt. Add reserved syrup; cook until thickened; remove from heat and add butter, lemon juice and apricots. Pour mixture into prepared, pastry-lined pie pan. Place top crust; crimp to seal; cut slits in top. Bake for 45 min. Pastry: Blend together flour, shortening and salt with a pastry blender. Beat together egg, vinegar and ice water. Mix with flour mixture, using fork, until mixture forms a ball. Roll out 1/8″ thick on lightly floured pastry cloth with covered rolling pin. Fit crust into pie pan and trim. Bake pie according to filling directions. Patricia Lomax, Mansfield, Ohio Recipe By : Home Cooking, Oct 1994, pg 53 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 12 Servings
Category: Fruit | Low-fat | Quickbreads
Ingredients

• 3 1/2 c Rolled oats
• 2 c Flour
• 1/4 ts Baking powder
• 1/3 c Fat-free yogurt
• 1/2 c Sugar
• 1/2 c Honey
• 1 Egg white
• 1/2 c Dried fruit; (such as
• -apricots)

Directions
Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder. Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. In a separate bowl, “cream” together yogurt, fructose, and honey. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to knead it with your hands like bread dough! Roll out into a log shape and chop into 12 patties (these are smaller than the store-bought ones — you could probably make them bigger if you want). Bake at 325 degrees F for 15 minutes on non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg on May 12, 98

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Servings: 10 Servings
Category: Fruit | Desserts
Ingredients

• 1/2 c Butter or margarine
• 2 c Sugar
• 8 lg Eggs
• 1 1/2 c Flour
• 9 c Halved apricots; pitted
• 1 ts Ground cinnamon
• 2 tb Lemon juice
• 1/4 c Cornstarch
• 1 1/4 c Sour cream
• 1 ts Vanilla

Directions
With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in flour. Spread batter evenly in a 9 by 13 inch pan. Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter. In a bowl, mix remaining sugar with cornstarch, add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots. Bake in a 350 degree oven until cake surrounding apricots in the center is firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30 minutes; serve warm or cool. NOTES : I have used my frozen apricots and it works well. Recipe by: Sunset Magazine, June, 1997 Posted to recipelu-digest by “Susan Mori” on Mar 17, 1998

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Servings: 1 Tart
Category: Fruits | Swiss
Ingredients

• 750 g Apricots; ripe
• - fresh or frozen
• 1 1/2 dl Cream
• 10 g Vanilla sugar
• 4 Eggs
• 120 g Sugar
• 1 pn Salt
• Icing sugar

Directions
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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Servings: 1 Tart
Category: Fruits | Swiss
Ingredients

• 750 g Apricots; ripe
• - fresh or frozen
• 1 1/2 dl Cream
• 10 g Vanilla sugar
• 4 Eggs
• 120 g Sugar
• 1 pn Salt
• Icing sugar

Directions
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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Servings: 10 Servings
Category: Fruit butte | Gifts
Ingredients

• 5 lb Apricots
• 6 c Sugar; 3 Lbs.
• 1 Orange; Juice And Grated
• -Rind Of, No White Part

Directions
1. Wash and pit apricots; put through a food chopper or chop finely. 2. In a preserving kettle, combine apricots, sugar, orange juice and rind. 3. Cook uncovered over medium heat about 1 hour until mixture is thick enough to spread, stirring occasionally. 4. Remove from heat and skim off foam with a metal spoon. 5. Ladle into hot, sterilized jars and seal immediately. Makes approximately 10 half-pints. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 199 by “Diane Geary” on Nov 4, 1997

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Servings: 16 Servings
Category: Fruits
Ingredients

• 3/4 c Dried apricots
• 1 c Water
• 1/2 c Margarine
• 1/4 c Sugar
• 1 1/3 c All-purpose flour
• 1/2 ts Baking powder
• 1 c Packed brown sugar
• 2 lg Eggs
• 1 ts Vanilla extract

Directions
* Grease an 8-inch square baking dish with margarine. 1. Place apricots and 1 cup water into a saucepan. Bring to a boil, reduce heat and simmer 10-15 minutes until apricots are tender. Drain and let cool. 2. Fit steel knife blade into the work bowl of a food processor. Into the work bowl combine margarine, granulated sugar and 1 cup flour. Process until smooth. Spread into the bottom of the prepared baking dish. Bake 25 minutes at 350 degrees. 3. With steel knife still attached, process drained apricots until chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds. 4. Remove crust from oven, spread apricot mixture evenly over baked crust and return to oven for 30 minutes longer. 5. Let cool, then cut into 2-inch squares. Yield: 16 two-inch squares. Recipe By : Jo Anne Merrill From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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