I made a mock mince meat filling last Summer w/ my green tomatoes from the garden. The ingredients are basically the same. I was going to make a pie with it but got lazy and just stuck in the freezer for later.

I will eventually warm some of it to use as a topping for vanilla icecream and use the rest to make a pie.

Mine has apples, raisins, brown sugar, apple cider vinegar, spices and at the very last, I added some margarine. It simmered for about 3 hours and made the whole house smell wonderful.

When I was real little I was given some mince meat pie to eat and it was terrible! Some one said the meat was animal brains! I never in all these year touched it again!

Now my son's girl friend sent over two slices for me!!!!!!!

So I looked up a recipe .... http://www.cooks.com/rec/view/0,1737,146190-248196,00.html to see what is the meat as this looked a bit like candy. Ohhhhhhh I taste the apple and very strong spices but I still don't care for it . She also sent cookies and pure carmel candy with it? I am trying to kill that taste with the candy!  Maybe it is still a mental thing? Now I am trying a chocolate cookie and they all taste like the pie! Wow! maybe strong coffee will help?

This post was modified from its original form on 22 Nov, 20:24

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Tal Ronnen's Vegetarian Recipes

Menu from The Conscious Cook

Photo: Linda Long

Tal Ronnen, the chef who created Oprah's 21-Day Cleanse menu, shares recipes for meatless cuisine from his book The Conscious Cook. By applying traditional French culinary techniques to his dishes, Tal creates rich, full flavor that satisfies carnivorous cravings.

The Conscious Cook © 2009 by Tal Ronnen and Melcher Media.

Chef Tal's Recipes

• Celery Root Soup with Granny Smith Apples
• Gardein "Chicken" Scaloppini
• Cashew Cream
• Chive Oil

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More of Chef Tal's Recipes

• Tofu Scramble
• Homemade Caesar Dressing
• Scampi-style Tofu Wrap
• Artichoke and Oyster Mushroom Rockefeller

From The Oprah Winfrey Show Oprah's Favorite New Jeans and the Rest of the Best

1. 4 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface as you spin between each roll, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin, brushing off flour and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake at 500 degrees on top rack, until apples are tender and crust is a deep golden brown, about 20 -25 minutes. Let cool 15 minutes before serving.

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This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. This is a mixture of Rome and Granny Smith, but that's just ones  preference.

SERVES 6 -8

pindo palm jelly

Got about a gallon of fruit, and cooked it with a cup of water in a large pot for a couple of hours (simmer). Then left the pot on the stove overnight, and drained the fruit first thing in the morning through four layers of cheesecloth tied up above a bowl. This took about 4 hours. Got 2 cups of juice, to which was added 3 and 3/4 cup sugar. Bring to rolling boil and add 1/2 pouch of liquid pectin (about 1/4 cup). Seal and process 10 minutes. It’s LUSCIOUS. The taste? – a delicate mixture of apricot and orange flavors.

Flowers

By the time Friday rolls around, everyone just wants an easy dinner, whether they eat out or stay in. This hearty pasta fits the bill.  The oven does most of the work -- cauliflower florets, onion, and garlic roast on one rack, while breadcrumbs crisp up on another. Combine both elements with short twisty pasta like cavatappi, and top with parsley and Parm, and you have an effortlessly delicious end to the week.

everydayfoodQuickSide: 2C cookd brown rice+1/2C choped parsley+lemon juice&gratd zest+chpd almonds&2C sauted spinach+chop&stir thru+1C hlvd cherry toms

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Recipe provided by Eatingwell.com

A smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

• 4 slices whole-wheat bread
• 8 teaspoons reduced-fat mayonnaise, divided
• 4 thick slices tomato
• 4 teaspoons sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Cut bread into rounds slightly larger than your tomato—a biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.

NUTRITION INFORMATION
Per serving: 75 calories; 2g fat (1g sat, g mono); 0mg cholesterol; 12g carbohydrates; 2g protein; 2g fiber; 345mg sodium; 118mg potassium.
Nutrition bonus:
1 Carbohydrate Serving(s)
Exchanges: 1/2 starch

NUTRITION PROFILE:
| Low-Calorie | Low-Sodium | Healthy Weight |

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.
3. To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
4. Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
5. Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
6. Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

NUTRITION INFORMATION
Per serving: 200 calories; 7g fat (3g sat, 2g mono); 28mg cholesterol; 31g carbohydrates; 3g protein; 4g fiber; 55mg sodium; 89mg potassium.
Nutrition bonus: Fiber (16% daily value), Vitamin C (15% dv).
2 Carbohydrate Serving(s)
Exchanges: 2 other carbohydrate, 1 fat

Make Ahead Tip: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

Recipe provided by Eatingwell.com

The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries.

Makes 12 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 3 hours

EASE OF PREPARATION: Moderate

Crust:

• 3/4 cup whole-wheat pastry flour, (see Ingredient note)
• 3/4 cup all-purpose flour
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling
• 1/4 teaspoon salt
• 4 tablespoons cold butter, (1/2 stick), cut into small pieces
• 1 tablespoon canola oil
• 1/4 cup ice water, plus more as needed
• 1 large egg, separated (see Tip; save the white to glaze the pastry)
• 1 teaspoon lemon juice, or white vinegar

Filling & glaze:

• 1/4 cup slivered almonds, (1 ounce)
• 1/4 cup whole-wheat flour, (regular or pastry flour)
• 1/4 cup plus 3 tablespoons sugar, or Splenda Granular
• 4 cups mixed berries, such as blackberries, raspberries and blueberries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons raspberry, blueberry or blackberry jam

NUTRITION PROFILE:
| Low-Calorie | Low-Carb | Low Sat Fat | Low-Cholesterol | Low-Sodium | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight |

1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
2. When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
3. Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.

NUTRITION INFORMATION
Per serving: 138 calories; 4g fat (1g sat, 2g mono); 58mg cholesterol; 20g carbohydrates; 6g protein; 2g fiber; 272mg sodium; 643mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Potassium (18% dv).
1 Carbohydrate Serving(s)
Exchanges: 1 starch, 1/2 lean meat, 1 fat

Make Ahead Tip: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

Recipe provided by Eatingwell.com

This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad.

Makes 8 servings, about 1 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

• 2 pounds small potatoes, preferably heirloom
• 1 cup chopped celery
• 2 ounces smoked ham, sliced into strips
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives, or scallions
• 2 tablespoons chopped fresh mint, or dill
• 3/4 cup nonfat buttermilk
• 1 tablespoon lemon juice
• 1 tablespoon peanut or canola oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped