OK Edie, What is a Capsicum and what are sultanas? Hey, I eat low fat food so the mayo would just fit in. Next, to find a store that sells pine nuts. I am seeing some strange and wonderful recipes!!! Fount ----- Original Message ----- From: "Rob and Edie McArthur" <robmc@our.net.au> To: <ARMSTRONG-L@rootsweb.com> Sent: Friday, January 31, 2003 10:58 PM Subject: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > Hi > Well, I tried to get permission for these recipes, but I haven't heard for or against using them so here goes. They are very good. > > Slymslaw > Serves 12 > Quarter Cabbage thinly sliced > 1 cup diced red Capsicum > 1 small onion finely sliced > 1 cup grated carrot > 1 cup sliced celery > 1cup sliced mushrooms > quarter cup pine nuts (roasted) I think you can also buy the roasted ones. > 1 apple diced (skin on) > one third cup sultanas > Half cup 97% fat free mayonnaise > 1 level teaspoon curry powder ( or to taste) > Salt and Pepper taste > > Spread pine nuts (to roast) on a baking tray, place under grill until browned on both sides (be careful as they burn quickly), leave to cool. Stir curry powder into mayonnaise.. > In a large mixing bowl place all ingredients and mix together well. Refrigerate till required. > > Chocolate Trifle Serves 8 > 100g plain chocolate sponge > 1 pkt dark cherry low joule jelly crystals > 1 X 425g can pitted cherries > 60 ml port or sherry > > CUSTARD MIX > 2 cups skim milk > 2 level tablespoons custard p[owder > 3 level tablespoons sugar > 1 level tablespoon cocoa > half level teaspoon vanilla essence > Make Jelly up as directed on packet, refrigerate. Place all the custard mix ingredients into a meduium size saucepan, blend with a whisk stirring constantly until mixture boils, leave to cool slightly. > > Drain cherries and cut in half. Cut sponge into small pieces and place around base and edge of a deep bowl. Sprinkle port over sponge then place drained cherries on top. Pour custard over cherries. Place in fridge until both custard and jelly has set then mash jelly with a fork until it is mushy, spread evenly over top of custard. Refrigerate until required. > > The recipes in the book tells the nutritional value as well. You can view the website of the Lady who creates these recipes with her husband. There are so great recipes in her three books. All the old favourites made with low fat ingredients. www.symplytoogood.com.au Her name is Annette Syms They are Australian books and you can purchase on line. They cost $11.00 Australian. > > > > > >

I have just noticed sultanas. I looked into the Pennysylvannia, Dutch Cooking book I bought in the USA and not one sultana mentioned in the Cake pages. I was so surprised. They are as common as dirt here. I will have to find out what dried fruit they are. They are the size between a Raisin (dried grape) and currant (black currant. They are a light brown in colour and sweet like the other two and are one of our main ingredients when making cakes. In the dictionary it say a sultans wife or type of raisin. Tht is the best I can do. You could most likely chop up some raisins and get almost the same affect or again try the deli, they normally specialise in overseas cuisine. Edie ----- Original Message ----- From: "Fount Armstrong" <farmstrong3@cfl.rr.com> To: <ARMSTRONG-L@rootsweb.com> Sent: Tuesday, February 04, 2003 2:41 AM Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > OK Edie, > What is a Capsicum and what are sultanas? > Hey, I eat low fat food so the mayo would just fit in. > Next, to find a store that sells pine nuts. > I am seeing some strange and wonderful recipes!!! > Fount > ----- Original Message ----- > From: "Rob and Edie McArthur" <robmc@our.net.au> > To: <ARMSTRONG-L@rootsweb.com> > Sent: Friday, January 31, 2003 10:58 PM > Subject: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > > > > Hi > > Well, I tried to get permission for these recipes, but I haven't heard for > or against using them so here goes. They are very good. > > > > Slymslaw > > Serves 12 > > Quarter Cabbage thinly sliced > > 1 cup diced red Capsicum > > 1 small onion finely sliced > > 1 cup grated carrot > > 1 cup sliced celery > > 1cup sliced mushrooms > > quarter cup pine nuts (roasted) I think you can also buy the roasted ones. > > 1 apple diced (skin on) > > one third cup sultanas > > Half cup 97% fat free mayonnaise > > 1 level teaspoon curry powder ( or to taste) > > Salt and Pepper taste > > > > Spread pine nuts (to roast) on a baking tray, place under grill until > browned on both sides (be careful as they burn quickly), leave to cool. > Stir curry powder into mayonnaise.. > > In a large mixing bowl place all ingredients and mix together well. > Refrigerate till required. > > > > Chocolate Trifle Serves 8 > > 100g plain chocolate sponge > > 1 pkt dark cherry low joule jelly crystals > > 1 X 425g can pitted cherries > > 60 ml port or sherry > > > > CUSTARD MIX > > 2 cups skim milk > > 2 level tablespoons custard p[owder > > 3 level tablespoons sugar > > 1 level tablespoon cocoa > > half level teaspoon vanilla essence > > Make Jelly up as directed on packet, refrigerate. Place all the custard > mix ingredients into a meduium size saucepan, blend with a whisk stirring > constantly until mixture boils, leave to cool slightly. > > > > Drain cherries and cut in half. Cut sponge into small pieces and place > around base and edge of a deep bowl. Sprinkle port over sponge then place > drained cherries on top. Pour custard over cherries. Place in fridge until > both custard and jelly has set then mash jelly with a fork until it is > mushy, spread evenly over top of custard. Refrigerate until required. > > > > The recipes in the book tells the nutritional value as well. You can view > the website of the Lady who creates these recipes with her husband. There > are so great recipes in her three books. All the old favourites made with > low fat ingredients. www.symplytoogood.com.au Her name is Annette Syms They > are Australian books and you can purchase on line. They cost $11.00 > Australian. > > > > > > > > > > > > > >