37 ASSORTED RECIPES
Recipe Swap - June 26, 1997

RECIPES IN THIS FILE:
Homemade Ice Cream Cones (using a skillet)
Strawberry Chocolate Mousse (using cream cheese and Cool Whip)
Apricot Cobbler with Shortcake Crust and Almond-Cream Topping
Cheese and Tomato Crostini
Jean and Mary's Pineapple Cobbler
Baked Haddock (with tomato, peppers and onion)
Jamboree Peach Cobbler (crust rises to top)
Frozen Mango Daiquiri (blender)
Quick Cobbler
Tomatoes au Gratin
Flavor Boosted Strawberry Pie (with glaze using Jello)
Easy, Lazy Shortcake (using pound cake)
Grilled Corn
Cardamom Bread and Boller (Norwegian)
Benihana Salad Dressing (using peanut oil, copycat recipe)
Tarragon Ginger Salad Dressing
Cardamon Cookies (Craig Claiborne recipe, 1960's)
Pesto Tip
Garlic Bean Dip (using ranch dressing and cottage cheese)
Grilled Ahi Tuna with Japanese Noodles and Ginger-Soy Sauce
All About Mangoes
Cilantro Pesto (with low fat variation)
Mango Upside Down Cake
Mangoes with Cognac
How to Select a Mango
Pasta with Low Fat Pesto
Swordfish Kabobs with Cilantro-Pineapple Marinade
Lemon Parsley Rice
Pan Seared Peppered Swordfish with Red Onion Citrus Salsa
Grilled Swordfish with Sesame-Scallion Relish (or broiled)
Crock Pot Applesauce
Substitute for Self-Rising Flour
Substitute for White Lily Self-Rising Flour
Crunch Bars (using saltine crackers)
Fruit Cobbler
Oatmeal Shortbread
Peanut Butter Drop Cookies (no bake, using oats)

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HOMEMADE ICE CREAM CONES
Makes 8 to 10 cones

1/2 cup cake flour
1/4 cup sugar
2 tablespoons cornstarch
salt (to taste)
1/4 cup oil
2 egg whites
2 tablespoons water
1/2 teaspoon vanilla extract

Sift together dry ingredients. Add oil and egg whites; mix until smooth. Add 2 tablespoons water and vanilla.

FOR EACH CONE:
Pour about 1 1/2 tbsp batter onto hot, lightly greased skillet. Spread into 4-inch circle. Cook over low heat 4 minutes until lightly browned. Turn; cook one minute. Roll into cone shape. Secure with toothpick and cool on rack. Remove toothpicks before serving.

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STRAWBERRY CHOCOLATE MOUSSE
From: Kate
Makes 6 to 8 servings

2 squares Baker's semi sweet chocolate
1/4 cup water
2 pkgs. (3 ounces each) cream cheese, room temperature, divided use
1/4 cup milk
1 Tbsp. sugar
3 1/2 cups thawed Cool Whip whipped topping, divided use
1 pint fresh strawberries, hulled and sliced, divided use

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Cool.

Beat one package of the cream cheese until smooth. Add milk and 1 tablespoon sugar; blend well.

Measure 2 cups of Cool Whip and fold into cheese mixture; then fold in half the strawberries. Spoon into a 1 1/2 quart souffle dish or straight sided dish. Chill.

Meanwhile, beat remaining package of cream cheese until fluffy. Gradually blend in chocolate; then fold in the remaining whipped topping. Spoon over strawberry mixture. Chill about 3 hours.

TO SERVE:
Dip dish in warm water and unmold onto serving plate. Garnish with remaining strawberries and additional topping if desired.

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APRICOT COBBLER
Source: Cobbler Crusade by Irene Ritter
From: Cath
Makes 6-7 servings.

"This cobbler features a buttery shortcake crust and an almond-cream topping."

FOR THE APRICOT FILLING:
5 1/2 cups sliced apricots (about 2 lbs)*
1/3 cup granulated sugar
2 Tablespoons quick cooking tapioca
1/4 teaspoon almond extract
2 Tablespoons melted butter or margarine

FOR THE SHORTCAKE CRUST:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/4 cup melted butter or margarine (4 Tablespoons)
1/2 cup heavy (whipping) cream (or 2% lowfat milk)

FOR THE ALMOND-CREAM TOPPING:
Whipped cream blended with slivered almonds

Preheat oven to 425 degrees F. Grease a 9-inch square baking pan or dish.

TO PREPARE THE APRICOT FILLING:
In a large mixing bowl, carefully spoon together apricots, sugar, tapioca and almond extract. Pour apricot filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside.

TO PREPARE THE CRUST AND BAKE:
In another large bowl, combine crust ingredients. Stir vigorously with wooden spoon until a stiff dough forms. Spoon dough on top of apricots to create a cobblestone effect.

Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes before serving.

Serve topped with the whipped cream and almond mixture.

*For best results select very ripe apricots.

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CHEESE AND TOMATO CROSTINI
Source: Jim Fobel's Big Flavors
From: Risa G
Makes 16 appetizer servings

3 Tbsp. olive oil
2 large garlic cloves, minced
16 slices of firm, slightly stale, Italian Bread, each cut 1/4-inch thick
16 slices mozzarella cheese, each cut 1/4" thick
16 slices fresh Italian Plum Tomatoes, cut 1/4" thick
8 flat anchovy filets, halved (optional)
3 Tbsp. parmesan cheese
16 tiny fresh basil leaves, for garnish (optional)

Preheat oven to 400 degrees F. Lightly oil a baking sheet.

Warm the olive oil in a small, heavy skillet over low heat. Add the garlic and sizzle until fragrant, 1-2 minutes. Let cool.

Arrange the slices of bread close together on the baking sheet. Lightly brush the tops with the garlic oil, reserving 2 tsp. Top each with a slice of mozzarella and a slice of tomato. Dot with the anchovies and sprinkle with parmesan. Drizzle with reserved 2 tsp. of oil over the tops.

Bake crostini in the top third of the oven for about 10 minutes, until the cheese is bubbly and the toast is golden. Top each with basil leave and serve hot.

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JEAN AND MARY'S PINEAPPLE COBBLER
From: Cath

"This was the prizewinner in the other desserts category in a local contest for desserts using tropical fruits."

1 stick (1/2 cup) margarine
3/4 cup flour
3/4 cup sugar
2 tsp baking powder
3/4 cup milk
1 (16 oz.) can pineapple chunks, drained

Melt margarine in a 9-inch square pan in 350 degree F oven.

Mix flour, sugar and baking powder together, then add milk and stir until well blended. Add mixture to melted margarine in pan. Distribute drained pineapple on the top.

Bake for 50 minutes at 350 degrees F.

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BAKED HADDOCK
Source: Diana Hamilton/rec.food.recipes

1 medium onion, chopped
1 medium green bell pepper, chopped
3 tbsp fresh parsley, chopped
2 to 3 tbsp olive oil
1 (1 lb) can tomatoes chopped, reserve juice
2 tsp cornstarch
1/2 tsp salt
1/2 tsp dried basil
pinch ground black pepper
lemon juice (to taste)
1 lb haddock fillets
Hot cooked rice (for serving)

Saute onions, peppers and parsley in oil until soft, about 5 minutes. Stir in tomatoes and juice, cornstarch, basil, salt and pepper. Cook until the mixture thickens.

Pour half the sauce in a 9x9-inch baking dish. Place the fillets on top in a single layer, sprinkle with lemon juice and top with the rest of the sauce.

Bake in a 375 degree F oven for 10 minutes or until flaky.

Serve over rice.

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JAMBOREE PEACH COBBLER
Source: Mrs Edwin A. Thayer
From: Cath

1/2 cup butter or margarine
1 cup flour
2 cups sugar, divided use (or less)
1/2 tsp salt
3 tsp baking powder
1 cup milk
3 cups peeled and sliced fresh peaches
1 tsp ground cinnamon

Preheat oven to 350 degrees F. Melt margarine in 8x12-inch baking dish.

Sift together flour, 1 cup of sugar, salt and baking powder, and blend with milk. Pour mixture over melted margarine. Spread peaches over this and sprinkle with other cup of sugar (less sugar may be used, if desired) mixed with cinnamon.

Bake 1 hour. Crust will MAGICALLY appear and cover entire surface of COBBLER!

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FROZEN MANGO DAIQUIRI
From: Risa G.

1 cup milk
1/3 cup light cream
1 large, ripe mango
1/4 to 1/2 cup dark rum
2 Tbsp. sugar (preferable superfine)
2 Tbsp. fresh lime juice
1/4 tsp. ground cinnamon
1 tsp. vanilla extract (optional)
FOR SERVING:
Tropical swizzle stick, a lime wedge and a slice of mango

Combine milk with light cream and pour into an ice cube tray. Freeze until solid.

Cut enough flesh from a large, ripe mango to yield 1 cup and put it in a blender. Add the frozen milk mixture, rum, sugar, lime juice, and cinnamon. Vanilla extract can also be added, if desired. Process to a fluffy puree and mound into stemmed glasses.

Serve with a tropical swizzle stick, a lime wedge and a slice of mango. Now that is cool and delicious!!

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QUICK COBBLER
From: Velma

4 cups peaches or berries
1/4 cup sugar, mixed with fruit*
1 stick (1/2 cup) butter or margarine, melted for 30 seconds in microwave

MAKE BATTER OF:
1 cup self-rising powder (or add 1 tsp. baking powder to plain flour)
1 cup sugar
1 cup milk

Mix and pour over butter in baking dish--DO NOT STIR

Pour peaches or berries over batter--DO NOT STIR

Bake at 375 degrees F for 25 to 30 minutes, or until bubbly and browned. The batter comes to the top to make a crust

*Adjust sugar to suit taste so far as the fruit is concerned. If using fresh peaches, I like to cook them very slightly with sugar to make a nice syrup with them.

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TOMATOES AU GRATIN
From: CarolB
Makes 6 servings

4 large ripe tomatoes, peeled and sliced
1 onion, chopped
3 tbsp. butter
1 cup shredded Swiss cheese
1 cup soft bread crumbs
1 cup sour cream
2 eggs, beaten
Salt and pepper (to taste)

Saute onion in butter till soft.

Layer tomato slices onions, bread crumbs and cheese, half at a time in a greased 8x8-inch pan.

Combine sour cream, eggs, and salt and pepper, pour over layers.

Bake at 350 degrees F for 20-30 minutes.

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FLAVOR BOOSTED STRAWBERRY PIE
From: Kate
Makes 1 (10-inch) pie, 6 servings

Pie Crust for 1 (10-inch) pie
1 cup sugar
3 tablespoons cornstarch
1 cup cold water
2 tablespoons light corn syrup
3 tablespoons strawberry-flavored gelatin powder
1 quart fresh strawberries
Whipped cream (optional, for serving)

Prepare and bake a 10-inch pie shell. Set aside to cool.

Combine sugar and cornstarch in a medium saucepan; stir to blend. Stir in 1 cup cold water and corn syrup. Bring to a boil and cook, stirring, until thick and smooth.

Add gelatin powder and stir to dissolve. Cool to lukewarm.

Hull and wash strawberries, selecting medium berries of nearly matching sizes. Arrange points up in baked pie shell. Pour cooked strawberry glaze, still warm, over berries. Chill at least 3 hours.

Garnish pie with whipped cream, if desired.

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EASY, LAZY SHORTCAKE
From: Cath

I make an easy, lazy shortcake, take Sara Lee pound cake (already baked and frozen in freezer section of grocery store), thawed and cubed. Combine the cubed pound cake, Cool Whip and sweetened sliced berries, everything is in bite size pieces

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SPICY MIXED VEGETABLE SALAD (THAI)

1 oz Chinese cabbage (one large leaf)
2 baby sweet corn, chopped into circles
1 young carrot, chopped into matchsticks
1/3 cup button mushrooms, finely sliced
1/3 cup black fungus mushrooms (cloud ears), finely chopped
1 stalk celery, stem and leaf, finely chopped
1 clove garlic, finely chopped
4 small red or green chilies, finely chopped
2 Tbsp light soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 tsp sesame seeds
1 medium tomato (for garnish)
10 mint leaves (for garnish)

Bring large pan of water to a boil. Briefly plunge first five ingredients into water. Drain and place them in a bowl. Add other ingredients and then garnish with tomatoes and mint leaves.

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GRILLED CORN
From: Risa G.

4 ears of corn, silks removed and some husks left on
Butter
Salt

Take the corn and remove all the silk (or the best you can do). Leave some of the husk on. Soak for 1 hour in water.

Start the grill up. Grease the grill and put the corns on. Keep turning them for about 12 minutes.

To serve, butter and salt them and serve. Yum!!

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CARDAMOM BREAD AND BOLLER
From: Cath (the recipe comments below aren't mine)
Makes 1 loaf and about 16 boller

"Here's a recipe for Cardamom Bread. The Boller can be made from the same dough. At least that's what I do. This recipe makes two round loaves; so I just make 1 loaf and about 16 boller. My favorite way to eat the boller is with butter and pureed raspberries. The cardamom bread is the same as Julekake, except I can't stand citron and chopped cherries, etc. so I leave all that stuff out. You can add them without changing the recipe if you wish."

5 cups all-purpose flour, divided use
2 packages active dry yeast
3/4 tsp ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
1 tsp salt
1 egg
1 cup chopped mixed candied fruits and peels (optional)
1 cup light raisins
2 tablespoons water
1 egg yolk, slightly beaten

Combine 2 1/2 cups of the flour with the yeast and cardamom.

In a saucepan, heat the milk, sugar, butter and salt just till warm (115 degrees F), stirring constantly. Add the heated milk mixture to the flour mixture; add one egg. Beat at low speed of electric mixer for 30 seconds; then beat about 3 minutes on high speed, scraping sides of bowl constantly.

If you are going to use the candied fruit, put that in now. Add raisins (I usually plump these up first in some hot water, then drain). Add as much of the remaining 2 1/2 cups of flour as you can mix with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover with a damp cloth and let rise in a warm place till double (about 1 1/2 hours).

Punch dough down; divide dough in half. Cover and let rest another 10 minutes.

Cut dough into two pieces. Shape 1 piece into a round loaf and place on baking sheet. Cut as many boller out of the remaining dough as you would like (about 16) and place on another cookie sheet. Cover again, and let rise till nearly double (1 hour).

Mix 2 tablespoons water with 1 slightly beaten egg yolk and brush over loaf and boller.

Bake in a 350 degree F oven for about 35 minutes or till done. Cool on wire rack. Boller might not need as long so start checking after 20 minutes.

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BENIHANA SALAD DRESSING (copycat recipe)
Source: Kevin Logemann
Makes about 1 cup

1/4 cup chopped onion
1/4 cup peanut oil
2 Tbsp rice wine vinegar
2 Tbsp water
1 Tbsp chopped fresh ginger root
1 Tbsp chopped celery
1 Tbsp soy sauce
1 1/2 tsp tomato paste
1 1/2 tsp sugar
1 tsp lemon juice
dash each salt and pepper

Combine all ingredients in blender or food processor (fitted with steel knife). Process until almost smooth.

Store unused portion in a covered container in the refrigerator.

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TARRAGON GINGER SALAD DRESSING
Source: Shepherd's Garden Seeds catalog, 1991
Yield: Dresses a salad for 4 to 6

"A piquant, almost spicy dressing that is equally good used hot over greens or at room temperature over mixed lettuces."

1 tbsp vegetable oil
1 small garlic clove, minced
2 tbsp finely chopped scallion
1/2 cup chicken broth
2 tbsp red wine vinegar
1 tsp finely grated fresh ginger
2 tbsp chopped fresh tarragon (or 1 tsp dried tarragon)
2 tbsp olive oil
salt and pepper (to taste)

In a skillet, heat oil. Add garlic and scallion; saute until softened.

Add broth and boil until the liquid is reduced by half - about 3 or 4 minutes.

Stir in vinegar; cook an additional 2 minutes. Transfer to a bowl. Add ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper to taste.

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CARDAMON COOKIES
From: Cath
Source: Herb and Spice Cook Book by Craig Claiborn, 1963
Makes about 8 dozen cookies

1 cup (two sticks) butter, softened
2 tsp baking soda
1 tsp ground cardamom
1/2 tsp salt
2 cups light brown sugar, firmly packed
2 eggs
4 1/2 cups sifted all-purpose flour
2 tsp cream of tarter

Cream the butter and add the baking soda, cardamom and salt; mix well. Gradually blend in the brown sugar. Beat in the eggs; set aside.

Sift together the flour and cream of tarter. Gradually stir into the butter mixture. Chill the dough until stiff enough to handle, 3-4 hours.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Shape the chilled dough into 1/2 inch balls. Place on ungreased cookie sheets. Dip a fork into flour and press into each cookie in criss-cross
style

Bake 10 minutes. Cool and store in tightly closed tin box or cookie jar.

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PESTO TIP

"I make a pesto in varying ways. Basically I use garlic, olive oil walnuts or whatever other nuts I have on hand and maybe through in some parmesan cheese. A particularly nice batch I made included toasted pecans and dried tomatoes. The best thing about pesto is that you can freeze it and the nice thing about using cilantro is that it is cheaper than basil. Sorry I'm not much for writing recipes, just cook by taste!" - Stacey Quarles

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GARLIC BEAN DIP
From: Bubbles

"After several visits to a local restaurant where this is served, this recipe comes very close to theirs."

1 cup creamy ranch dressing
1 can dark red kidney beans, drained and rinsed
3 cloves garlic, pressed
2/3 cup small curd cottage cheese
2 to 3 tablespoons sweet relish, do not drain
Saltine crackers (for serving)

Mix it all in a bowl and chill overnight.

Spoon dip onto saltine crackers.

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GRILLED AHI TUNA WITH JAPANESE NOODLES AND GINGER-SOY SAUCE
From: Risa G.
Source: From the Earth to the Table by John AshMakes 4 servings

4 tuna steaks, cut 1-inch thick
2 Tbsp. oil
Kosher salt and freshly ground pepper
1 1/2 Tbsp. garlic, minced
2 T. fresh ginger, minced
1/8 tsp. seeded and minced jalapeno pepper (or 1/4 tsp. dried red chili flakes)
1/2 tsp. minced lemon zest
1/2 cup rice wine vinegar
1/3 cup soy sauce
1/2 cup chicken stock, fat removed
2 tsp. sugar
1 lb. uncooked soba noodles (or somen noodles)

Preheat stovetop grill or prepare charcoal fire.

Rub the steaks with 1 tsp. olive oil and lightly season with salt and pepper. Set aside.

Add remaining oil to small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the chili, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm.

Cook the noodles in lightly salted boiling water until just al dente, according to package directions. Drain and toss with half of the ginger-soy sauce and some scallions.

Grill the tuna on both sides over medium coals until just done, approximately 2-3 minutes per side. Remove and keep warm.
Serve the tuna on top of the noodles and drizzled with the remaining sauce. Serve immediately.

Makes 4 servings
From: Risa G.
Source: John Ash From the Earth to the Table

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ALL ABOUT MANGOES
Everything you have always wanted to know about the MANGO fruit

The fruit of an attractive evergreen tree which grows in the tropics throughout the world. It is cultivated in the East Indies (where they are considered sacred), China, Malaya, and Cayenne. In 1833 the 1st trees were planted in Southern FL. This planting didn't survive, but was reintroduced around 1860, and are now also common in CA. Trees grow 40 to 50 feet tall, thick and dark green with Leaves that are slender, pointed and about a foot long. Tiny pink flowers grow in clusters at the ends of small branches. There are about 500 varieties therefore they vary in size, shape, color and taste. They can range from green to red and a few ounces to 4 pounds. They are a staple in Indian food and a basic ingredient of chutney. The extraordinary flavor of a ripe mango is a delicious, spicy flavor best described as not similar to any particular fruit, but to an entire fruit salad!

SELECTION AND STORAGE:
When ripe, a mango yields slightly to gently pressure much like a ripe avocado and will be very fragrant. In most varieties the green skin turns orange-yellow however, some varieties remain green even when ripe. Choose plump ones; avoid those with shriveled or bruised skin or that have soft spots. Most mangos are picked green so firm ones need to be ripened further before eating by remaining at room temperatures, uncovered and out of direct sun; or in a sealed paper bag. Once ripened they can be wrapped in wax paper or placed in a plastic bag and refrigerated 3 to 5 days. Diced or pureed it can be frozen for up to 1 year. Mix 6 cups puree with 1 1/2 Cups sugar; pour into jars leaving 1" headspace and freeze.

PREPERATON AND EATING TIPS:
Mangos are used differently according to their stage of ripeness. Green mangos are used in pickles, conserves, and chutneys. At a riper stage they are cooked into relishes, jams and jellies and vegetable side dishes. When fully ripe they may be eaten out of hand or added to fruit salads. Cutting and eating a mango can be a messy proposition. Some say the only way and place to eat a ripe mango is naked and in the bathtub! Actually, there are several convenient methods for removing the fruit from the elongated flat seed. One of those is to take a sharp knife, mark a broad band in skin down one side. Peel skin back slightly. The pulp may then be eaten with a spoon, turning the skin back as necessary. Another is to cut into quarters and remove the flesh from the seed with a slight twisting motion. Any flesh remaining on the seed can be whittled off by making hooked cuts with a sharp knife. Some people like to roast the mango seed and eat them. Whichever method you use, some individuals find they are allergic the sticky sap exuded by the skin resulting in a poison ivy-like rash. Use care when peeling and/or wear rubber gloves.

NUTRITION:
Not only do they taste good they are good for you. They are rich in Vitamins A and C and contain some vitamin D and potassium. 3 1/2 ounces of raw mango has about 66 calories; a medium size mango serves two and contains about 135 calories. 1 pound of the fruit will give you about 1 1/2 C diced or 1 Cup puree.

Source: World Book Encyclopedia; Miami Spice; Try-Foods International, Inc; and Woman's Day Encyclopedia of Cookery. Formatted for MM by Lynne Sammon (Kakeladi), Vislaia. CA 1994.

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CILANTRO PESTO
From: Risa G.

"Pesto can be used on anything but specifically pasta. I use it on potatoes, I spread it on grilled cheese (between the layers of cheese), you name it. It can be made with most herbs but specifically basil."

1 bunch cilantro, rinsed and dried
1/2 cup pumpkin seeds (or peanuts)
Parmesan cheese
Salt
Olive oil
Garlic (as much as you can stand)

In a food processor, puree the cilantro with the nuts and the garlic. Take a spatula and go around the sides. Process a little more and then add the salt and the cheese. Then with it running, add the oil until a paste is formed.

LOW FAT VARIATION:
If you want to make it low fat, use some broth for the substitution for oil. It seems to work pretty good. It just becomes slightly thinner (depending on how much broth you use).

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MANGO UPSIDE DOWN CAKE

2 cups sliced ripe mangos
2 Tbsp. lemon juice
1 Tbsp. margarine
1/3 cup brown sugar
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup milk
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt

Pour lemon juice over mangos and let stand 15 minutes.

Melt 1 Tbsp. margarine in 8-inch cake pan or casserole. (Do not use iron skillet as mangos will darken.) Add brown sugar and cover with mango slices.

To prepare cake batter, cream margarine; add sugar and cream; add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangos.

Bake 50 to 60 minutes at 375 degrees F. When cake is done, turn upside down and serve while warm.

Steve O'Hair, University of Florida Tropical Research and Education Center Homestead
Source: Tropical Fruit Recipes Rare and Exotic Fruits. Council International, Inc. Miami, Florida.

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MANGOES WITH COGNAC
From: Judi
Source: Jacques Pepin

2 ripe mangoes (about 12 oz. each)
3 Tbsp. sugar
2 Tbsp. Cognac, rum, whiskey or vanilla
3 Tbsp. lime juice
2 to 3 strips lime zest, julienned* (for serving)
Fresh mint leaves (for garnish)

Peel the mangoes, cutting deeply enough into the fruit so that any
green-colored flesh is also removed. Then cutting inward, toward the pit, slice each of the mangoes into slivers about 1/2-inch thick. Discard the pits.

In a bowl, combine the mango slivers with the sugar, Cognac and lime juice. Serve immediately, or, for added flavor, chill for at least 2 hours, stirring occasionally.

Serve in chilled glasses, sprinkled with the julienned lime zest. Garnish with fresh mint leaves.

*To julienne the lime zest, stack the strips, cut them into thin matchsticks. (You should have about 1 Tbsp.)

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HOW TO SELECT A MANGO:
"When selecting mangoes, choose fruits that are firm and free of blemishes. Remember, the color of mangoes vary depending on the
variety, and does not indicate ripeness or a better flavor. A ripe mango will yield to slight pressure when held between your hands and will emit a fruity aroma from the stem end of the fruit. If you bring home a mango that is not ripe yet, store it at room temperature for three to five days until it ripens. Ripened mangoes should be refrigerated until eaten, but only for a couple of days." - Cath
Pasta with Low Fat Pesto (food processor)

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PASTA WITH LOW FAT PESTO

4 cloves garlic
2 cups fresh basil, divided use
1/4 cup no-salt-added chicken broth
2 tbsp water
2 tbsp olive oil
1/2 cup Parmesan cheese
4 cups hot cooked pasta (cooked without salt or fat; spaghetti suggested)

Position knife blade in food processor; top with cover. With processor running, drop garlic through food chute; process 10 seconds. Add 1 cup basil; pulse until chopped. Add remaining 1 cup basil and next 4 ingredients; pulse until blended.

Combine 1/2 cup basil mixture and pasta; toss gently to coat. Reserve remaining pesto for another use.

Yield 8 servings (1/2 cup each)

Per serving: about 126 calories; Fat 2.8 g. Protein 4.5 g; Carbo. 20.5; Calcium 62.

Source: Cooking Light recipe card

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SWORDFISH KABOBS
Source: TV Food Network, How to Boil Water, Show #BW8309

FOR THE MARINADE:
3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
FOR THE KABOBS
3/4 pound swordfish, cut into 1 1/2 inch cubes
8 cherry tomatoes
8 canned pineapple chunks, 1/4 cup juice reserved
1 green bell pepper, seeded and cut into 1 inch squares
1 red onion , peeled and cut into 1 inch chunks

Combine marinade ingredients and reserved pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes.

Soak 8-inch bamboo skewers in water for 15 minutes.

Alternate swordfish and remaining ingredients on skewers. Boil the marinade for a few minutes (to use for basting).

Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.

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LEMON PARSLEY RICE

2 cups water
1 cup uncooked rice
1/4 cup finely chopped fresh parsley
Juice of half a lemon
2 tablespoons butter
Salt and pepper (to taste)

Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.

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PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA

2 (8 ounce) swordfish steaks, about 1 inch thick
Freshly ground black pepper
2 tablespoons vegetable oil (for cooking)
FOR THE SALSA:
1 orange, peeled and cut into slices
1/2 red onion, peeled and thinly sliced
1/4 cup chopped fresh cilantro leaves
3 tablespoons olive oil

Rub ground pepper into swordfish steaks and let sit for 5 minutes.

In a medium bowl, combine orange slices, onion, cilantro and olive oil; set aside.

Heat heavy skillet over medium high heat and add the 2 tablespoons vegetable oil. Add swordfish steaks and cook on either side until well browned about 3 minutes per side. Serve with the salsa.

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GRILLED SWORDFISH WITH SESAME-SCALLION RELISH
From: Risa G.

FOR THE SESAME-SCALLION RELISH:
1/4 cup sesame seeds
1/4 cup chopped scallions
1 clove garlic, chopped
2 tsp. chopped fresh ginger
1/2 Tbsp. tamari or soy sauce
1 tsp. rice vinegar
1 tsp. sesame oil (dark, oriental style)
1/4 tsp. sugar
salt (to taste)
FOR THE SWORDFISH
4 swordfish steaks, 1/2-inch thick
1 1/2 Tbsp. soy sauce
1 tsp. light brown sugar
1 Tbsp. peanut oil
salt and freshly ground pepper (to taste)

Prepare coals for grilling or preheat grill pan.

TO MAKE THE RELISH:
Combine all ingredients in a food processor and process until minced. Do not over puree. Pour into a bowl; set aside.

TO PREPARE THE SWORDFISH:
Rinse the swordfish steaks and pat dry.

In a small bowl, whisk together the soy sauce, sugar and oil. Rub the fish with salt and pepper and brush with soy mixture.

Grill or broil until just cooked through, about 4 minutes each side. Serve with the relish.

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CROCK POT APPLESAUCE
From: Velma
I'm using a recipe that Sara sent.

Fill the crockpot heaping with apple slices. Cover crock pot and start it on HIGH for about an hour, and then turn to low for another two to three hours. Add sugar, I'm using less than the recipe called for. Add 1/2 cup cinnamon red hots for the flavoring. Cook for another 4 hours on HIGH with lid off. The apples I'm using are some I grew, and they are very tart, so they cook down to a very smooth sauce without my having to sieve it. It is tasty.

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SUBSTITUTE FOR SELF-RISING FLOUR
From: Velma

Self rising flour comes packaged with salt, & baking powder already in it. If using plain flour add about 1/2 tsp. salt and 1 tsp. baking powder per cup.

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SUBSTITUTE FOR WHITE LILY SELF-RISING FLOUR
From: Judi

White Lily self-rising flour is the flour that is most popular for biscuits in the South.

It's made by combining:
1 cup all-purpose flour
1 cup cake flour*
1 Tbsp. baking powder
1/2 teaspoon salt.

*Or you could just use 2 cups of regular flour instead of the cake flour.

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CRUNCH BARS
From: BJ

Well, I think chocolate chips are always in season so here's a recipe I tried tonite!

45 saltine crackers
1 cup margarine
1 cup firmly packed light brown sugar
1 (12 oz.) pkg. chocolate chips
1 cup walnuts chopped (optional)

Place crackers on foil lined jelly roll pan (15 1/2x10 1/2-inches)

Melt margarine and sugar in pot over medium high heat. Heat to boiling and boil 3 minutes without stirring. Slowly pour over saltines in pan.

Bake at 400 for 7 minutes.

Sprinkle with chocolate chips and let stand for 5 minutes then spread. Sprinkle nuts over top. Cool and EAT!

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FRUIT COBBLER
From: Lisa R.

"Sorry about the vague directions, but, it was passed down from my grandmother and she rarely used a recipe. I also add some spice to the batter sometimes. Cinnamon is especially good with peaches or apple pie filling."

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick (1/2 cup) butter, softened
1 large can fruit (any kind)*

Beat sugar, milk, flour, and stick of butter until creamy. Pour into pan and top with can of fruit and liquid. Dot with butter and sprinkle with a little cinnamon or a spice that will compliment the fruit that you use.

Bake at 350 degrees F until batter has risen over the fruit and is browned.

*Can also use pie filling or fresh fruit cooked in a small amount of water, which can then be thickened with a little cornstarch. Add a little sugar to the fresh fruit.

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OATMEAL SHORTBREAD
From: BJ

2 cups oatmeal, uncooked
1 cup all purpose flour
1 cup brown sugar
1 tsp. baking soda
1 cup butter, softened
1 tsp. vanilla

Mix oats, flour and brown sugar together. Stir in butter and vanilla. Put in a 9x9-inch pan.

Bake at 325 degrees F for 20-25 minutes until golden. While still warm cut with a sharp knife into bars.

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PEANUT BUTTER DROP COOKIES
From: Judi
Source: Jean Pare's Cookie book
Makes about 5 dozen

1/2 cup butter or margarine
1/2 cup milk
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
3 cups rolled oats, uncooked
1/2 cup smooth peanut butter

Measure first 4 ingredients into medium saucepan. Bring to a boil over medium heat stirring often. Boil for 3 minutes. Remove from heat.

Add rolled oats and peanut butter. Mix well. Drop by spoonfuls onto waxed paper. May be frozen.

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