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SWEET-AND-SOUR CABBAGE SOUP

Ingredients:
2 pounds top rib (flat brisket)
1 quart light beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar
3 tablespoons golden raisins

Instructions:
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar. 

Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary. 

Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

Yield: 8 servings

Source: The Jewish Holiday Kitchen by Joan Nathan

STUFFED BELL PEPPERS
(Peperoni Ripieni)

Ingredients:
4 bell peppers of different colors
4 plus 2 Tbsp extra-virgin olive oil
1 medium white onion, finely diced
2 garlic cloves, finely chopped
1 Tbsp Italian parsley, finely chopped
4 anchovies, finely chopped
1 Tbsp raisins
1 Tbsp pine nuts
2 ounces olives, pitted, drained, and finely ground
6 Tbsp bread crumbs
Salt and pepper

Instructions:
Preheat oven to 350 degrees F (175 C).

Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium.

Sauté the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly.

Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about 40 minutes, or until the surface is golden. Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm.

Yield: 4 servings

Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi

SWEET RICE AND RAISIN PUDDING

Don't tell the kids, but one serving of this delicious dessert provides 150 milligrams of calcium, plus lots of high quality protein, and plenty of B vitamins.

Servings: 6
Prep Time: 30 minutes minutes
Cook Time: 30 minutes
Total Time: 60 minutes

2 cups brown rice, cooked
2 eggs
2 cups skim milk
1/4 cup nonfat dry milk powder
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 teaspoon pure vanilla extract
2/3 cup honey
grated fresh nutmeg

1. Combine all ingredients except nutmeg, and pour into a greased baking dish.

2. Sprinkle with fresh grated nutmeg.

3. Bake at 350 degrees for 30 minutes, or until set.

Based on individual serving.
Calories: 230
Total Fat: 2 g
Carbohydrates: 46 g
Protein: 8 g

TRASH SNACK MIX

Ingredients:
1 cup toasted oat cereal
1 cup old-fashioned rolled oats
1/2 cup shredded coconut
1/2 cup whole unsalted almonds
1/2 cup wheat germ
1/2 cup shelled unsalted sunflower seeds
1/2 cup raisins
1/2 cup honey
1/4 cup light corn syrup
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract

Instructions:
Preheat oven to 325 degrees F. In a large bowl, stir together first 7 ingredients. In a medium bowl, use medium speed of an electric mixer to beat remaining ingredients until well blended. Pour honey mixture over dry ingredients, stirring until well coated. Spread evenly on a greased baking sheet. Bake 20 to 25 minutes or until brown. Cool completely in pan. Break into pieces. Store in an airtight container.

Yield: about 5-1/2 cups snack mix

Source: Christmas Gifts of Good Taste

OLD-FASHIONED RAISIN PIE

2 C. raisins
2 C. water
1/2 C. brown sugar, packed
2 T. cornstarch
1/2 t. cinnamon
1/4 t. salt
1 T. lemon juice
1 T. butter
Pastry for double-crust pie

Combine raisins and water in saucepan; boil 5 minutes.

Blend sugar, cornstarch, cinnamon and salt in a bowl. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly.

Preheat oven to 400 degrees. Roll out half of pastry into a circle large enough to fit bottom and sides of 9-inch pie pan. Place in pie pan. Turn slightly cooled raisin filling into pastry-lined pie pan. Roll remaining pastry, and cover pie with a solid circle, or lattice strips. Trim and crimp edges.

If using solid top crust, cut slits into it. Bake 25 minutes, or until crust is brown and filling is bubbly. Cool pie completely before slicing.

Makes 1 pie.

OLD-FASHIONED BREAD PUDDING
WITH APPLE-RAISIN SAUCE

Ingredients:
10 slices whole wheat bread
1 egg
3 egg whites
1 1/2 cups skim milk
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 tsp sugar

Directions:
Preheat the oven to 350 F. Spray an 8-inch x 8-inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in tow rows, overlapping them like shingles.

In medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup sugar, brown sugar and vanilla. Pour the egg mixture over the bread.

In a small bowl, stir together the cinnamon, nutmeg, cloves and 2 tsp sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for 30-35 mins. until it has browned on top and is firm to the touch.

Serve warm or at room temperature, with warm apple-raising sauce.

Apple-Raisin Sauce

1 1/4 cups apple juice
1/2 cup apple butter
2 tsp molasses
1/2 raisins
1/4 tsp ground cinnamon
1/4 ground nutmeg
1/2 tsp orange zest (optional)

Stir all the ingredients together in a medium sauce pan. Bring to a simmer over low heat. Let the sauce simmer for 5 minutes. Serve warm.

Serves 2 cups

Nutritional Content per serving:
Calories:233
total fat: 3 g
Saturated fat:1 g
Carbohydrates:46 g
protein: 7 g
Cholesterol: 24mg
Sodium: 252 mg
Dietary fiber: 3g

HOT FRUIT COMPOTE

Zest of 1 lemon, slivered
Zest of 1 orange, slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups sugar
4 cups water
4 Bosc or Bartlett pears, peeled, cored, and halved
1 cup California golden seedless raisins
1 cup pitted prunes
1 cup peeled, pitted, and halved apricots

In a large heavy saucepan over high heat, bring lemon and orange zests, cinnamon, cloves, sugar, and water to a strong boil. Reduce the heat to moderate and add pears, raisins, prunes, and apricots. Poach, covered, at the gentlest simmer until pears are just cooked but still firm, 20 to 25 minutes. Serve warm or chill and serve cold.

Makes 8 Servings.

Source: Kitchen Secrets a Reader's Digest Cookbook

DOLCE PAN CON ZUCCHINI

3 cups all purpose flour
1-1/2 cups sugar
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla extract
1 cup extra light olive oil
3 cups shredded, unpeeled zucchini
1-1/2 cups California natural raisins
1-1/2 cups California golden raisins
1 cup chopped walnuts

Lemon Icing:
1-1/2 cups confectioners sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon extra light olive oil

Heat the oven to 350º F. In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat the eggs, vanilla and olive oil. Stir in the remaining ingredients. Pour over the flour mixture and stir until thoroughly mixed. Pour the batter into twelve greased individual Bundt'lette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour the batter into two greased 9" X 5" pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from the pans. In a small bowl, combine all the icing ingredients. Drizzle over the room-temperature cakes. Place the cakes on individual plates and serve.

Serves 12.

COCONUT PARFAIT

INGREDIENTS

1/4 cup California golden raisins
2 tablespoon white rum
1/4 cup sugar
2 pasteurized egg yolks
1 cup heavy cream (36%)
1/4 cup coconut milk
2 drops coconut extract

Garnish:
Coconut flakes
Fruits

PROCEDURE

Marinate California raisins in rum overnight.

Whip the sugar and egg yolks until light and fluffy. Whip the heavy cream and coconut milk until soft peak. Fold the two mixes together and add the coconut extract and California raisins.

Pour into martini glasses and freeze.

Let sit at room temperature for 15 minutes before serving. Garnish with coconut flakes and fruits.

Serves 6

FILET MIGNON IN RED CHILE AND CALIFORNIA RAISIN MOLE
WITH AVOCADO CILANTRO SPRIGS

INGREDIENTS

Filets:
6 filet mignon – 6 oz. each
Pinch of salt and pepper for each filet
1 tablespoons olive oil

Red Chile and Raisin Mole:
2 each Ancho chiles (approx. 1 oz.)
6 each large whole allspice berries
12 each cumin seeds
1/4 teaspoon dried oregano
2 tablespoons butter
1/2 cup California raisins
4 each garlic cloves, peeled
1/2 each yellow onion, roughly chopped
1 each white corn tortilla, cut into eighths
3 cups chicken stock (or water)
1/4 each fresh Hoja Santa leaf (or 1 tablespoon fresh tarragon leaves)
1 teaspoon salt
1/4 cup pumpkin seeds, hulled
1/4 cup pecan pieces
1 oz bittersweet chocolate

Garnishes:
1 each ripe large Haas avocado, peeled, seeded and cut into 12 slices
18 each cilantro sprigs

PROCEDURE

Searing the Filets of Beef:
Lightly season the filets with salt and pepper. Heat the oil in a deep skillet or sauté pan (approx. 10” to 12” wide by 3” deep) until very hot. Sear the filets quickly on each side leaving the filets very rare. Do not overcrowd the skillet. Transfer the seared filets to a plate and reserve. With a paper towel, wipe the sauté pan clean of any excess oil and use for the next step.

Toasting the Ancho Chiles:
Heat the skillet over medium heat. Add the Ancho chiles and lightly toast, turning frequently. The chiles are done when they become aromatic and have puffed slightly. Caution – do not allow to burn. Remove the chile and allow to cool. Remove and discard the stems and seeds. Tear the chiles into small pieces and reserve.

Toasting the Allspice Berries, Cumin and Oregano:
In the same sauté pan as used above, add the allspice berries and cumin seeds and lightly toast. Then add the oregano and quickly toast.

Sauté the Raisins:
Add the butter to the sauté pan with the spices and heat until sizzling. Add the raisins and stir to lightly sauté. Remove and reserve approximately 2 tablespoons of raisins for garnish.

Add the Garlic, Onions and Tortillas:
Add the garlic cloves, chopped onions and tortilla pieces to the skillet and sauté until nicely browned and aromatic. Stir frequently.

Add the Chicken Stock:
Carefully add the chicken stock and bring the liquid to a boil. Add the Hoja Santa (or Tarragon leaves) and salt and then simmer for 15 minutes. Remove from the heat and allow to cool for 15 minutes or more before puréeing.

Toast the Pumpkin Seeds and Pecan Pieces:
In a second skillet over medium heat, add the pumpkin seeds and toast while stirring until the seeds puff and pop. Remove the pumpkin seeds and reserve. Similarly, toast the pecan pieces until lightly toasted. Remove and reserve.

Pureeing the Sauce:
When the simmered ingredients have cooled sufficiently to safely puree, transfer the ingredients and the liquid to a blender. Add the pumpkin seeds and pecans (but reserve approximately 1 tablespoon of each for garnish). Puree the sauce until smooth.

Finishing the Sauce and the Filets of Beef:
Transfer the puree back to the same deep sauté pan. Bring the sauce to a simmer. Add the chocolate and stir until well mixed. If the sauce appears a little thick, add a little water to thin. Return the filets to the sauce. Spoon some sauce over each filet. Slowly cook the filets in the barely-simmering sauce for approximately 5 minutes or to desired doneness. Turn the filets over approximately half way through the cooking period.

To serve:
Place a filet in the center of each dinner plate. Spoon some of the red chile mole sauce over each filet. Distribute some of the reserved raisins, pumpkin seeds and pecans around each filet. Place 2 avocado slices on top of each filet and garnish with cilantro sprigs.

Serves 6

Source: Chef Robert Del Grande - Cafe Annie

MAPLE GLAZED HAM WITH RAISIN SAUCE
OR APRICOT-BERRY SAUCE

Source: Just Like Grandma Used to Make
(Reader's Digest; January 1997; Hardcover)

Ham was precious because it took so much of the hog to get just one piece of meat. So, women saved it for festive occasions and then served it with a special company's-coming sauce.

Servings: 10
Prep Time: 15 minutes
Cooking Time: 1 1/2 hours
Standing Time: 15 minutes

1 cooked ham, shank portion (4 to 4 1/2 pounds)
2 tablespoons whole cloves

For the Maple Glaze:
1/4 cup maple-flavored syrup or pure maple syrup
1 tablespoon butter or margarine
1 tablespoon light corn syrup
1 tablespoon orange juice
1/8 teaspoon ground allspice
Dash ground cloves

For the Raisin Sauce:
1/4 cup firmly packed light brown sugar
2 tablespoons cornstarch
1 1/2 cups apple juice
1 cup raisins
3 tablespoons orange juice
1 tablespoon vinegar
1 teaspoon grated orange rind
1/8 teaspoon ground allspice

OR Apricot-Berry Sauce (recipe follows)

Preheat the oven to 325 degrees F. Score the top of the ham into diamonds, then stud the ham with whole cloves (tip, right). Place the ham on a rack in a large shallow baking pan. Insert a roasting thermometer in the center of the thickest portion without touching bone. Bake for 1 1/4 hours.

Meanwhile, to prepare the maple glaze, in a small saucepan, combine the maple-flavored syrup, butter, corn syrup, the 1 tablespoon orange juice, 1/8 teaspoon allspice, and ground cloves. Bring to a boil; remove the pan from heat.

Brush the ham with some of the maple glaze. Bake for 15 minutes more or until thermometer registers 135 degrees F., brushing once or twice with the remaining glaze. Cover ham with foil and let stand for 15 minutes before carving.

Meanwhile, to prepare the raisin sauce, in a medium-size saucepan, combine the brown sugar and cornstarch. Stir in the apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1/8 teaspoon allspice.

Cook over moderate heat, stirring constantly, until the mixture starts to thicken. Cook and stir for 1 to 2 minutes more or until thickened. Serve the ham the raisin sauce.

Per Serving:
Calories 258
Total Fat 6 g.
Saturated Fat 2 g.
Protein 21 g.
Carbohydrate 30 g.
Fiber 1 g.
Sodium 1,121 mg.
Cholesterol 49 mg.

Maple-Glazed Ham with Apricot-Berry Sauce

Prepare as for Maple-Glazed Ham with Raisin Sauce omitting the ingredients for the raisin sauce. To prepare the apricot-berry sauce, in a medium-size saucepan, combine 1/4 cup firmly packed light brown sugar and 2 tablespoons cornstarch. Stir in 1 1/2 cups orange juice. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 1 to 2 minutes or until thickened. Stir in 1 can (16 ounces) unpeeled apricot halves packed in light syrup, drained and sliced; heat through. Stir in 1 1/2 cups sliced strawberries.

Per Serving:
Calories 241
Total Fat 6 g.
Saturated Fat 2 g.
Protein 22 g.
Carbohydrate 25 g.
Fiber 1 g.
Sodium 1,120 mg.
Cholesterol 49 mg.

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For Two...

RAISIN COFFEE CAKES FOR TWO

This buttery breakfast cake features a sweet raisin and cinnamon swirl winding its way through a light, buttery batter.

Ingredients:
3/4 cup butter of margarine, softened
2 cups sugar divided
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
2 teaspoon each baking soda and salt
1 cup sour cream
1 1/2 cups raisins
2 teaspoons cinnamon powdered sugar

Preheat oven to 350 degrees.

Directions:
In a large mixing bowl, cream butter. Add 1 1/2 cups of sugar and beat until fluffy. Add eggs and vanilla and beat until light and thoroughly mixed.

Sift flour, baking powder, baking soda, and salt into another bowl. Add to butter mixture one-third at a time alternating with sour cream and beating well after each addition. Mix in raisins.

In small bowl mix the remaining sugar with the cinnamon. Grease and flour 3 ovenproof cup molds or pans. Spread about 3/4 cup of the batter evenly in each pan. Sprinkle one-third of the cinnamon mixture over each pan. Top each with remaining batter, dividing equally.

Bake in middle of oven 55 minutes to 1 hour until pick inserted into centers comes out clean. Unfold onto racks and cool. Dust with powdered sugar. Cakes may be snugly wrapped and frozen. Makes 3 small cakes

Note: For one large cake, use a greased and floured 9 - 10 inch square pan. Layer one-third of the batter, the cinnamon mixture and the remaining batter. Bake as above.