-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 21-oz. can apple pie

-filling; well drained and -chopped, 1/2 cup liquid -reserved 1 c Unsweetened apple juice

2 ts Grated lemon peel

1 Large tart cooking apple,

-such as Granny Smith, -peeled, cored; and chopped, -1-1/2 cups 1/3 c Coarsely chopped pecans

1/4 c Raisins

2 3/4 c Variety baking and pancake

-mix, such as Bisquick 1/4 c Granulated sugar

1/2 ts Pumpkin pie spice or ground

-cinnamon All purpose flour for -dusting 1/2 c Milk

Confectioners sugar 1/4 c Regular (not extra-thick)

-fudge sauce from 10-oz, Warmed 1. Heat oven to 400 degrees. In 13 x 9 x 2-inch baking pan stir reserved

liquid from apple pie filling, apple juice, and grated lemon peel to blend well; set aside. 2. In medium-size bowl combine pie-filling apples, tart apple, pecans, and

raisins; toss well to mix; set aside. 3. In large bowl combine baking mix, granulated sugar, and spice; stir in

milk to make stiff, firm dough. Turn dough out onto lightly floured surface; knead two or three times until smooth. 4. On clean floured surface using floured rolling pin, roll dough out to

12-inch square. Spoon apple mixture over dough, leaving 1/2-inch border on

all sides; roll up jelly- roll style. Using serrated knife, cut roll into twelve 1-inch crosswise slices. 5. Place slices, cut side down, in liquid in baking pan., spacing evenly

apart. Bake 40 minutes until rolls are puffed and browned and syrup is bubbling. Remove pan to wire rack to cool about 20 minutes. 6. Sprinkle rolls with confectioners sugar while still warm; drizzle on

fudge sauce from tip of spoon. Serve warm. Nutrition facts per serving: 248 calories (22% from fat), 6 g fat (1 g saturated), 1 mg cholesterol, 359 mg sodium. Source: Redbook Magazine - February, 1994 COMMENT: Apple goodness rolled up with raisins and drizzled with fudge. Its easy secret: pancake mix. Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM —–

28 oz Dried figs (used both

-homemade and commercial) 5 c ;Water

1/2 c Fresh lemon juice

3 c Sugar

Seeds from juiced lemons 1 ts Ground cardamom

1 tb Dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ headspace. Seal jars according to manufacturers instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.

6 ts Bonnet-type chiles

3 md Onions, diced

2 Allspice berries, crushed

1 ts Ketchup

1 ts Pickapeppa Sauce

2 c Distilled vinegar

Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.

Plum Barbecue Sauce 6 Venison Steaks; *

* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with

the tops about 4-inches from the heat until light brown, about 10 minutes. Turn the venison over and spoon 1/2 cup of the barbecue sauce evenly over them. Broil until rare to medium rare doneness, about 5 minutes longer. Heat the remaining barbecue sauce and serve with the steaks.

2 c Fresh lemon juice

4 c Water

36 To 40 medium artichokes

3 Lemons, halved

4 c Distilled white vinegar

1/2 ts Salt

2 Garlic cloves

4 Bay leaves

1/2 ts Dried basil

1 ts Dried oregano

2 To 4 small dried red chile

-peppers (optional) 2 c Olive oil

These pickles are worth every bit of the time it takes to prepare them. They
e one of the best tasting and most beautiful preserves on my pantry shelf. The pale, creamy yellow leaves around the artichoke heart glisten in the oil-herb vinegar brine, and sometimes a faint hint of purple on the chokes is evident, too. Their rustic taste recalls the simple antipasti of Italys country trattorias. Combine the lemon juice and water in a saucepan large enough to eventually hold all the trimmed artichokes. Prepare the artichokes, one at a time. Cut off and discard card the stem, then halve the artichoke from tip to stem end. Immediately rub the cut surface with a lemon half to prevent discoloring. Scoop out the furry choke, then gently rub the exposed surface with lemon. Cut off the outer layers of leaves, so the only leaves remaining are the tender, pale yellow ones. Older or larger artichokes will have more tough outer leaves so more will have be removed than on younger or smaller artichokes. Immediately drop trimmed artichoke into the lemon water. Repeat process until all artichokes have been trimmed. Cook the artichokes in the lemon water for 3 to 5 minutes, depending upon size of artichoke hearts. If mixed sizes are used, remove the small ones after 3 minutes. Drain artichoke hearts and pack them tightly into 2 clean, dry, pint canning jars with sealable lids. Add cup of vinegar and 1/4 teaspoon of salt to each jar. Cover with the lids and let stand overnight. The next day, drain off and discard the vinegar. Add 1 cup of vinegar to each jar. Let jars stand 4 to 6 hours. Drain off and discard vinegar. Add 1 garlic clove, 2 bay leaves, 1/4 teaspoon basil, 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to each jar. Fill to within 1/2 inch of the rims with olive oil. Cover with the lids. At this point, the artichokes will keep up to 1 month stored in the refrigerator. alternately, they may be processed for 30 minutes in a canning kettle using the hot water process. The sealed, canned artichoke hearts keep up to 1 year. Makes 2 pints. PER ARTICHOKE HALF: 35 calories, 1 g protein, 6 g carbohydrates, 1 g fat (0 g saturated), 0 mg cholesterol, 47 mg sodium, 3 g fiber. From the San Francisco Chronicle, 4/21/93. Posted by Stephen Ceideberg; May 11 1993.