HTitle: 150 Year Old Oatmeal Cookies Yield: 36 servings 1 c Sugar 3/4 c Lard 3 ea Egg yolks 2 c Flour 2 c Oatmeal; old fashioned 1/2 c Raisins; chopped 1/2 c Walnuts; chopped MMM------------------DISOLVE IN 1/2 C. WATER----------------------- 1 t Soda 1 t Cinnamon 3 ea Egg whites; well beaten Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb
NTitle: Almond macaroon cherry pie Yield: 6 servings MMM------------------------FOR THE PIE----------------------------- 1 ea Pie shell, 9 inch, unbaked 21 oz Cherry pie filling 1/2 t Cinnamon 1/8 t Salt (optional) 1 t Lemon juice MMM----------------------FOR THE TOPPING--------------------------- 1 c Coconut 1/2 c Almonds, sliced 1/4 c Sugar 1/8 t Salt (optional) 1/4 c Milk 1 T Butter, melted 1/4 t Almond extract 1 ea Egg, beaten Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
KTitle: Another Gyros Servings: 6 2 lb Lean ground lamb 2 sl Homemade bread, toasted and -crumbled 1 ts Allspice, crushed 1 ts Coriander seed, crushed 1 Clove garlic, pressed 1 Onion, grated 1 ts Fresh savory, chopped Salt, to taste Freshly ground pepper, to -taste Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the "fingers" on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a "deli" item. Krinos Foods has a "gyros kit" that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A
GTitle: Apple Chutney Yield: 10 servings 1 qt Cider vinegar 1/2 lb Raisins, seedless 1/4 lb Garlic peeled and chopped 6 ea Red or green chili peppers** 1 x Sugar to taste 6 lb Pears, hard green *** 3 c Sugar 6 lb Apples, very tart * 1/2 lb Ginger, chopped 2 T Pickling salt 1 x Cayenne pepper; to taste * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~--------------------------------------------------------------------- ~--- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 ~ 10 Pints.
FTitle: Apricot Almond Bark Servings: 6 1 lb White chocolate 2 tb Solid vegetable shortening 1/2 c Whole toasted almonds 1 c Apricot Jelly Belly beans Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991
RTitle: Artichoke Rice Salad with Dressing Yield: 4 servings MMM---------------------------SALAD-------------------------------- 2 Jars (6 oz) marinated Artichoke bottoms 1 Bottle (4 oz) stuffed Green olives 5 Green onions 1/2 Green pepper, sliced 1 pk Rice pilaf mix OR Chicken rice mix MMM--------------------------DRESSING------------------------------- 1/3 c Mayonnaise 1/2 ts Curry powder 2 Jars marinade from Artichoke bottoms Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.
STitle: Artichoke Soup Yield: 4 servings 19 oz Artichoke hearts drained 1 T Lemon juice 1 ea Dash of white pepper 1 ea Thin slices of lemon 1 1/2 c Chicken broth 1/2 t Salt 1 c 18% table cream Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings.
ITitle: Artichoke Spinach Dip Yield: 1 servings 1 1/2 oz 340ml jr artichokes drained 3/4 c Mayonnaise 1/2 t Grated lemon rind 1 ea Salt and pepperr 10 oz Bag spinach 3 T Lemon juice 1 ea Tabasco to taste Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups.
ATitle: Artichoke Squares Yield: 24 servings 2 ea 6-oz jars marinated artichok 4 ea Large eggs 1/4 c Dried bread crumbs 1/4 t Salt 1 x Non-toxic flowers for garnis 1 ea Small onion, mincec 1 ea 8-oz. package mozzarella che 2 T Chopped parsley 1/4 t Pepper Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.
STitle: Asparagus Soup Yield: 4 servings 2 lb Asparagus, diagonally Sliced into 1" pieces 3 Leeks, sliced 4 Green onion, sliced thinly 1 Red potato, chopped small 3 tb Butter 4 c Water 1 Vegetable, beef or chicken Bouillion cube 1 c Cream 2 tb Tarragon 2 tb Basil 1 Clove garlic, pressed 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.
TTitle: Asparagus with Mushrooms and Fresh Coriander Yield: 6 servings 1 lb Fresh asparagus 1/2 lb Mushrooms, sliced (2 cups) 1/2 t Salt 4 T Chopped, fresh coriander 2 T Butter 2 T Chopped shallots 1 ea Freshly ground black pepper Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.
DTitle: Aunt Cora's Biscuits Yield: 4 servings 1 1/2 c Sifted unbleached flour 1 t Salt 2 T Sugar 1 1/2 c Sourdough starter 3 t Baking powder 1 1/2 t Baking soda * 1/4 c Shortening, melted * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
NTitle: Authentic Pennsylvania Dutch Shoo Fly Pie Yield: 8 servings 1/2 c Baking Molasses 1/2 t Baking Soda 3/4 c Flour 2 T Butter 1/8 t Ground Ginger 1/2 t Cinnamon 1 ea Pastry for 9 inch pie 1 ea Egg Yolk 3/4 c Boiling Water 1/2 c Brown Sugar 1/8 t Nutmeg 1/8 t Ground Cloves 1/4 t Salt Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve.
STitle: AVGOLEMONO SOUP (LEMON) Yield: 10 servings 2 c Milk 6 ea Egg yolks, beaten 1/2 c Long grain rice 1 ea Chopped parsley to taste 1 ea Grated lemon peel (optional) 2 T Cornstarch 2 qt Basic chicken stock 1/2 ea Stick butter 1/8 lb 1 c Fresh lemon juice 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
GTitle: Avovado Relish From the Mesa Grill Servings: 1 1 Ripe Avocado, peeled, - pitted and diced 1 tb Red Onion, diced 1 tb Jalapeno, seeded & minced 1 tb Lime Juice, fresh 1 tb Chilantro, chopped Salt and Pepper to taste In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd
HTitle: Baby Ruth Cookies Yield: 1 servings 1/2 c Butter, softened 3/4 c Peanut butter, smooth 1 1/2 c Sugar 2 Eggs, beaten 1 1/4 ts Vanilla 3 c Flour, sifted 1 ts Baking powder 1/2 ts Salt 2/3 c Milk 5 Baby Ruth bars, 1.9oz, cutup Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.
MTitle: Bacon & Egg Carbonara Servings: 4 8 oz Sliced bacon (about 10 -slices) cut into 1" squares 8 oz Dry thin pasta, such as -capellini or vermicelli; or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream 1/4 c Chopped chives or thinly -sliced green onions, -including tops 4 Egg yolks 1 c Grated parmesan cheese In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese. Makes 4 servings. SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~
ITitle: Bacon Horseradish dip Yield: 2 servings 1 c Mayonnaise 1/4 c Bacon bits 1 c Sour cream 1/4 c Horseradish Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
ITitle: Bacon-Flavored Dip Mix Yield: 1 servings 2 tb Instant Bacon Bits 1 ts Instant Beef Bouillon 1 tb Instant Minced Onion 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
ATitle: Bacon-Olive Hot Appetizer Yield: 4 servings 6 ea Bacon (fry, drain,crumble) 1 c Ripe Olives (chopped) 1/2 c Green onion tops (chopped) 1 1/2 c Sharp Chedar Cheese (shred) 1 t Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.
JTitle: Baked Gefilte Fish Servings: 6 1 lb Halibut -or- Turbot Fillets, -fresh or frozen 1 sm Onion 1 sl Bread, crumbled 1/2 ts Salt 1/4 ts Black Pepper, ground 1 Egg 1 tb Vegetable Oil 1 Onion, sliced 1 Sweet Green Pepper, chopped 8 oz Can Tomato Sauce Defrost the fish, if frozen. Grind the fish and onion in a food processor.Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls. Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving. Serves 6 One Serving 2 Fish Balls = Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77 Exchange Value: 3 Lean Mean Exchanges + Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
ITitle: Baked Party Dip Yield: 6 servings 1 lg Round loaf dark bread (about -2 pounds, unsliced) 1 bn Scallions, chopped 6 Garlic cloves, finely minced 2 tb Butter or margarine 1 pk (8 ounces) cream cheese, cut -into small chunks and -softened 2 c (16 ounces) sour cream 3 c (12 ounces) grated mild or -medium cheddar cheese 1 cn (14 ounces) artichoke hearts -(water packed, not -marinated), From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet Cooking Echo by Sonya Whitaker-Quandt 1/92 Your party will be the best one of the year when you serve this special dip baked inside a loaf of bread. It will be the centerpiece of the table and the centerpiece of the party, too. drained and cut into quarters Garlic bread for serving Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for another purpose, such as stuffing or bread crumbs. In a skillet, saute' the scallions and garlic in the butter until scallions wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the breadd, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!
BTitle: Baked Steak And Lima Beans Yield: 8 servings 1 lb Dry lima beans 4 ea Slices bacon 18 oz (1 cn) tomato juice 1/2 t Salt, or to taste 1/2 t Black pepper 6 c Water 2 lb Round steak (cutin 1"stri 1 T Packed brown sugar 1 t Dry mustard Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.
JTitle: Baked Stuffed Herring (Irish) Servings: 4 4 tb Breadcrumbs (heaping) 1 ts Parsley, chopped 1 sm Egg, beaten 1 Juice and rind of lemon 1 pn Nutmeg 1 Salt and pepper 8 Herrings, cleaned 300 ml Hard cider 1 Bay leaf, well crumbled 1 Fresh ground pepper Directions: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. ~-
TTitle: BAKED TOMATOES Yield: 2 servings 2 ea Good sized plum tomatoes 1 ea Grated parmesan cheese 1 ea Fine bread crumbs 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min.
ITitle: Banana Curry Dip Yield: 2 servings 1 tb Butter 1 Onion, finely chopped 1 Banana 1 tb Curry powder 1/2 c Water 1 tb Apricot jam 1/2 c Sour cream 1/2 c Mayonnaise 1/2 ts Salt Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings. pepper In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
NTitle: Banana Meringue Pie Yield: 6 servings 1 1/4 c All-Purpose Flour 2 tb Granulated Sugar 6 tb Cold Unsalted Butter, diced 1 ea Egg, beaten 6 ea Ripe Bananas 1/2 c Warm Light Cream 1/2 c Granulated Sugar 1 tb Cornstarch 1 t Vanilla 4 ea Egg Whites, room temperature 1 pn Salt 1/3 c Granulated Sugar +------------------------------ FILLING ~-------------------------------- +------------------------------ MERINGUE ~-------------------------------- To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13.
LTitle: Barbecue Beef Ribs Yield: 4 servings 5 lb Beef short ribs 3 c Black Jack BBQ Sauce Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)
OTitle: Barbecue Bits Yield: 10 servings 1 lb Franks, 1/2 " rounds 1/4 c Vinegar 3 tb Brown Sugar 1 tb Worcestershire 1 Garlic Clove, minced 1/4 ts Pepper 1 1/2 c Tomato Sauce 1 Onion, small, minced 1 tb Mustard 1/2 ts Curry Powder 1 ts Salt Picks Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.
BTitle: Barbecued Beef In Crusty Rolls Yield: 4 servings 1/3 c Catsup 2 T Finely chopped onion 1 1/2 t Worcestershire sauce 1/8 t Dry mustard 2 c Cut-up cooked beef 4 ea Slices american cheese 2 T Vinegar 1 ea Finely chopped garlic clo 1 t Packed brown sugar 1 ea Dash pepper 4 ea French rolls, split Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve.
BTitle: Barbecued Beef On Buns Yield: 4 servings 1 c Catsup 1 T Lemon juice 1 t Prepared mustard 1/8 t Pepper 4 ea Hamburger buns, split 2 T Brown sugar 1 T Worcestershire sauce 1/2 t Onion salt 8 oz Cooked roast beef * * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~--------------------------------------------------------------------- ~---- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.
BTitle: Barbecued Beef Roll Yield: 6 servings 2 lb Full cut round steak * 1/3 c Chili sauce 1/4 c Wine vinegar 1/2 t Cumin 1 t Meat tenderizer 1/2 t Pepper 1/4 c Whole kernal corn 1/4 c Chopped pitted ripe olives 3 T Cooking oil 1/4 c Shredded cheddar cheese 3 ea Tomato roses 3/4 c Catsup 1/4 c Brown sugar 2 T Steak sauce 1/2 t Chili powder 1/2 t Salt 3/4 c Shredded cheddar cheese 1/4 c Chopped green pepper 1/2 c Unbleached all-purpose fl 1/4 c Water 2 T Sliced pitted ripe olives 1 x Green pepper slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~--------------------------------------------------------------------- ~--- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip
RTitle: Barley Salad Yield: 4 servings 1 1/2 c Barley 8 c Water 1/3 c Parsley, diced 2 tb Basil, crushed 1/4 c Green onions, sliced 1/4 c Lemon juice, fresh 1/2 c Salad oil 1 ts Soy sauce 2 Tomatoes, diced In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill.
FTitle: Basic Creme Center Servings: 1 MMM---------------------------MIX TOGETHER-------------------------------- 2 1/2 lb Dry Candy Fondant 1 c Butter MMM-------------------------------ADD------------------------------------ 1/2 c Whipping cream Mix first 2 ingred. & let set overnight <or for several hours> tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. <I divide into 3>. Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted darkchocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes:add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly:add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries<cream type:> wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing <liquifying> quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1 balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to takemore abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board
OTitle: Basic Irish Sausages Servings: 4 1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt Fresh-ground pepper Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD)
DTitle: Batter Rolls Yield: 18 servings 1 t Granulated sugar 1 pk Dry yeast 1/4 c Granulated sugar 2 t Salt 3 3/4 c Flour 1/2 c Warm water 1 1/2 c Milk 1/4 c Shortening 2 ea Egg Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls.
HTitle: Beacon Hill Cookies Yield: 36 servings 2 ea Egg whites 1/2 c Sugar 1/2 t Vinegar 1/2 t Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.
ITitle: Bean Dip A La Dr. Pepper Yield: 2 servings 1 ea Can Red Kidney Beans, drain 3 T Tomato Paste 2 T Oil 1 t Salt 1/4 t Black Pepper 1 ea Clove Garlic, minced 1/2 c Dr. Pepper 4 oz Can Green Chilies, drained 1 t Worcestershire Sauce 1 c Sharp Cheddar, shredded 1 x Crisp Chopped Bacon Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper
BTitle: BEEF AND TOFU Yield: 4 servings 1 c Beef broth 1 tb Cornstarch 2 tb Water 1 ts Brown sugar 2 tb Oil 1/2 lb Lean ground beef 1 cl Garlic minced 2 c Shredded Chinese cabbage 1/2 lb Tofu, cut into 1/2" cubes 3 c Hot cooked rice 2 Green onions with tops, Sliced Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth mixture;stir until thickened.Add tofu;gently stir until heated,about 1 minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
BTitle: Beef Baked In A Barrel Yield: 6 servings 2 lb Ground beef chuck 2 ea Med onions, chopped 2 T Cooking fat or oil 1 t Ground ginger 1/4 t Freshly ground pepper 1 c Diced fresh pineapple 1/4 c Madarine liqueur 3 T Butter 3 c Cooked rice 2 ea Large pineapples 3 ea Cloves garlic, minced 1 t Salt 1/2 t Seasoned salt 1/2 c Coffee brandy 1 c Canned mandarine orange s 18 ea Fresh mushrooms 18 ea Strips of pimiento Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.
BTitle: Beef Burgundy Stew Yield: 2 servings 2 ea Slices bacon 1/2 t Instant beef bouillon 1/2 lb Stew meat, 1/2-inch cubes 1/4 c Dry red wine 8 ea Small whole fresh mushrooms 4 t Unbleached flour 1/4 t Dried basil, crushed 7 1/2 oz Canned tomatoes, cut up 1/2 c Frozen pearl onions In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve.
BTitle: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE Yield: 8 servings 1 3 lb. boneless beef rib eye Roast 3/4 ts Salt,divided 1/2 ts Pepper,divided 1/2 c Chopped onion 1/2 c Dry red wine 1 tb Cornstarch 1 cn (13 3/4 oz) single strength Beef broth 1 cn (4 oz) mushroom pieces and Stems, drained 1 tb Chopped parsley About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cover. Roast in 350 degree oven to desired degree of doneness.Allow 18 to 20 minutes for rare;20 to 22 minutes for medium. About 15 minutes before serving,remove roast when meat thermometer registers 135 degrees for rare;155 degrees for medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare,160 degrees for medium. While roast is standing,remove rack from roasting pan;skim fat.Add onions to pan drippings;place roasting pan over medium high heat on top of range.Cook onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to boil;cook about 3 minutes or until thickened. Combine cornstarch and remaining,salt and pepper.Gradually,add beef broth to cornstarch mixture,stirring constantly;add to wine mixture in roasting pan.Continue cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
BTitle: Beef Stroganoff Yield: 4 servings 1 T Vegetable oil 8 oz Fresh mushrooms, sliced 2 T Unbleached flour 1 t Salt 1 c Dairy sour cream 1 ea Medium onion, sliced 1 lb Sirloin steak * 1/4 c Water 1 t Dry mustard 1/4 t Pepper 2 c Hot cooked rice or noodle * Sirloin Steak is to be boneless and sliced into thin strips. ~--------------------------------------------------------------------- ~---- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles.
BTitle: Beef With Caper Sauce Yield: 12 servings 4 lb Beef eye of round roast 1/2 c Tomato paste 1/4 c Red wine vinegar 2 t Salt 1 x Caper sauce 1 x Tomato roses 1 x Parsley 1/2 c Cooking oil 1/4 c Imported soy sauce 2 T Crushed rosemary 1 x Pepper to taste 1 x Paprika 1 x Green onions 1 x Rye bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce.
ATitle: Beer Batter Fried Veggies 'N' Things Yield: 4 servings 1 x Oil 1 c Unbleached all-purpose flour 2 ea Large eggs 1 T Prepared mustard 1 ea Env. golden onion soup mix 1 t Baking powder 1/2 c Beer, any regular beer 1 x Vegies 'n' things * * Sugguested Veggies 'n' Things: ~--------------------------------------------------------------------- ~---- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things.
PTitle: Beer batter Turkey Yield: 6 servings 1 1/2 c Flour; all purpose 2 t Baking powder 1/2 t Salt 1 ds Pepper 3/4 c Beer; can be flat 2 1/2 c Turkey; cooked/cut large pcs 1 c Oil for frying 1 ea Sm Apple; peeld/cored /slice 1 x Ingred. for sauce 1/4 c Cranberry sauce; jellied 1 T Honey In small bowl mix well the flour, baking powder, salt and pepper. Stir in beer until smooth. In large skillet heat oil. Dip turkey and apples in batter to coat evenly. Separate pieces, then fry a few at a time in hot oil until golden brown. Drain on paper towels. Serve hot with Cranberry Honey Dipping Sauce. Per serving without sauce: 372 cal, 29 g pro, 23 g car, 16 g fat, 16 mg chol, 537 mg sod Cranberry-Honey Dipping Sauce: In small bowl beat until smooth, jellied cranberry sauce and honey. Makes about 1/3 cup serving.
DTitle: Beer Biscuits Yield: 4 servings 2 c Unbleached flour 1 t Salt 3/4 c Beer 3 t Baking powder 1/4 c Shortening Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits.
DTitle: Beer Bread Yield: 8 servings 3 c Flour, unsifted 2 1/4 t Salt 12 oz Beer 3 3/4 t Baking powder 1 T Honey Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing.
FTitle: Beginners Popcorn Balls Servings: 8 2 qt Popped popcorn 1 c Sugar 1/3 c Corn syrup 1/3 c Water 1/4 c Butter 1/4 ts Salt 1 ts Vanilla Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently.Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the
HTitle: BEST OATMEAL COOKIES Yield: 55 servings 3/4 c Low ft margarine, room temp 1/2 c Packed brown sugar 1 1/2 c All purpose flour 1 t Ground cinnamon 1 1/2 c Oats, uncooked 1 t Vanilla 1 c White sugar 2 ea Egg whites, slightly beaten 1 t Baking soda 1/4 t Ground nutmeg 1 c Raisins In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g.
GTitle: Black Bean Pesto Yield: 1 servings 8 oz Dried black beans 1 Water 1 Bay leaf 1 Ham hock 2 Jalapeno peppers, seeded 2 cl Garlic Stems from 1 bunch of -cilantro (fresh coriander) Salt and freshly ground -pepper (optional) 1. Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro. Source: The New Basics Cookbook
RTitle: Black Bean Salad Yield: 12 servings 2 c French-cut green beans 3 c Black beans, cooked 1 c Garbanzo beans, cooked 1 c Adzuki beans (or red Beans), cooked 2 Onions, sliced 2 Green peppers, sliced 2 Stalks celery, sliced 2 Green onions, thin sliced 2 c Oil 1/2 c Honey 2 Cloves garlic, pressed 1 Lemon, juiced 1 c White wine 1 ts Oregano 1 tb Parsley Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.
HTitle: Black Forest Cheese Cupcakes Yield: 18 servings 24 Vanilla wafers 16 oz Cream cheese 1 1/4 c Sugar 1/3 c Cocoa 2 tb Flour 3 Eggs 1 c Sour cream 1/2 ts Almond extract Cocoa sour cream topping -(recipe follows) Canned cherry pie filling, -chilled Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.
CTitle: Black Russian Yield: 1 servings 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass.
CTitle: Bloody Mary Yield: 1 servings 1 1/2 oz Vodka 1 ea Lemon; juiced 3 ea Drops tabasco sauce 1 x Salt; to taste 3 oz Tomato juice 1/2 t Worcestershire sauce 1 x Pepper; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added.
CTitle: Bloody Mary #1 Yield: 1 servings 1 1/2 oz Vodka 1 ea Lemon; juiced 3 ea Drops tabasco sauce 1 x Salt; to taste 3 oz Tomato juice 1/2 t Worcestershire sauce 1 x Pepper; to taste A wedge of lime may be added.
RTitle: Blue Cheese Salad Yield: 6 servings 1 c Sour cream 1 T Dry mustard 1 T Fresh ground black pepper 1/2 T Garlic oil 1 ea Package fresh spinach 1 c Mayonnaise 1 T Oregano 4 oz Blue cheese 1 T Lemon juice Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions
KTitle: Bobotie Servings: 4 2 sl White bread 1 1/4 c Milk 2 1/2 tb Unsalted butter 1 c Chopped white onions 1 Peeled and diced -medium-sized baking apple 3 tb Fresh lemon juice 1 tb Grated lemon rind 3 tb Chopped dried apricots 3 tb Seedless raisins 3 tb Chopped blanched almonds 2 tb Curry powder 1/2 ts Salt (or to taste) 1/4 ts Freshly ground black pepper 1 1/2 lb Ground lean lamb 2 Bay leaves yolks of 2 large eggs 1. Preheat the oven to 325 degrees F. 2. Trim and quarter the bread slices. Soak the pieces in the milk for a quick second on each side. After gently squeezing out the excess milk, tearthe pieces into small bits and set them aside. Reserve the milk for step 9. 3. Melt 2 tablespoons of the butter in a thick, wide-bottomed saute pan over low heat. 4. Saute the onions for 2 minutes. Add the apple and saute the mixture for 1 minute. 5. Stir in the bread, lemon juice, lemon rind, apricots, raisins, almonds,curry powder, salt, and pepper. Add the lamb and cook the mixture for 3 minutes, stirring constantly. 6. Grease a 1 1/2-quart to 2-quart souffle or other baking dish with the remaining butter. 7. Transfer the meat mixture to the dish and bury the bay leaves in it. Tohelp prevent the meat from forming a dome as it cooks, press down the mixture to form a slightly concave surface (the depression should be about 1/4 inch deep). 8. Bake the dish in the middle of the oven for 20 to 25 minutes, depending
PTitle: BONELESS CORNISH HEN W/PORT ORANGE SAUCE Yield: 6 servings 4 Cornish game hens (2 lb each) Salt and pepper 1 Peel of 1 orange, thinly Sliced 1 ts Lemon juice 1 1/2 oz Orange liqueur (Curacao) 1 c Mandarin orange sections 2 c Wild rice mix 2 c Orange juice 4 ts Brown sugar Cornstarch 1 Bunch watercress To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6
STitle: Borscht Yield: 6 servings 1/2 c White Beans 2 lb Lean Pork Spareribs 4 ea Medium Beets, peeled, grated 1 ea Large Onion, diced 1 1/2 t Salt 1/4 ea Medium Cabbage, shredded 1/4 c Cream or Milk 1 tb All purpose flour 1 ds Ground Pepper 1 ea Juice of 1/2 lemon 1 ea Sour Cream 1 ea Chopped Fresh Dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30.
FTitle: Bourbon Balls Servings: 18 1 1/2 c Confectioner's sugar, Divided 1 c Graham cracker crumbs 1/2 c Pecans 1 tb Unsweetened cocoa powder 3 tb Bourbon 2 tb Light corn syrup In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss eachball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
BTitle: BOURBON MARINATED STEAKS Yield: 6 servings 6 1 to 1 1/4" thick T-bone, Porterhouse or New York Strips 1/3 c High quality bourbon 3/4 c Olive oil 1/4 c Worcestershire sauce or Commercial steak sauce 6 Garlic cloves, crushed Freshly ground pepper,to Taste Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to 3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes before cooking. Cook steaks over a hot fire,2 minutes on each side for rare,3 minutes on each side for medium.Brush with the remaining marinade until done. Discard any unused marinade.Total cooking time: 4 to 8 minutes,depending on rareness.Serves 6.
PTitle: Braised Cornish Hens Yield: 6 servings 12 oz Baking Potatoes 1 3/4 c Chicken Broth 14 oz Turnips, Peeled & Cut Into 1/2 in. Cubes 7 oz (1) Golden Delicious Apple, Peeled & Cut Into 1/2 in. Cubes 1/2 ts Marjoram 1/4 ts Thyme 1/4 ts Grated Nutmeg 1/8 ts Rosemary 1 ts Salt 1 ts Oleo, Unsalted 3 (1 Lb) Cornish Game Hens 2 tb Clarified Butter 1/4 c Calvados, Applejack OR Brandy 1/2 c Unsweetened Apple Juice Red And Green Skinned Appple Wedges Watercress Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min., About 30 Min. Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 425.
DTitle: Bran Date Bread Yield: 12 servings 1 1/4 c Unbleached flour, sifted 1 t Salt 3/4 c Buttermilk or sour milk 1 c All bran 2 ea Large eggs, beaten 3/4 c Firmly packed. brown sugar 1 1/2 t Baking powder 1/2 c Active sourdough starter 1 c Finely chopped pitted dates 1 t Grated lemon peel (zestonly) 1/4 c Vegetable oil Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste.
DTitle: BRAN MUFFINS Yield: 12 servings 1 c White flour 1/4 c Cornmeal 1 1/4 c Skim milk 1 t Baking soda, dissolved in wa 2 c Bran 1 t Salt 1/2 c Molasses 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min.
FTitle: Brazil Nut Bark Servings: 1 12 oz Semisweet chocolate pieces 1 tb Butter 1 c Chopped Brazil nuts 1/2 c Seedless raisins DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, andstir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin
BTitle: Breakfast Casserole (Pennsylvania Dutch) Yield: 6 servings 6 ea Large eggs 1 t Salt 2 ea Slices white bread, cubed 1 c Sharp/mild cheddar shreds * 2 c Milk 1 t Dry mustard 1 lb Sausage browned * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.
TTitle: Broccoli and Corn Bake Yield: 1 servings 2 c Cream style canned corn 1 1/4 c Broccoli, cooked and chopped 1 ea Egg 1/2 c Coarse crumbs 1/4 c Melted butter or margarine Mix together in greased 1.5 quart casserole. Top with a mixture of 2 tablespoon cracker crumbs and melted butter or margarine. Bake at 350 degrees for 40 minutes. From Bruna G.--Silver shores
TTitle: Broccoli and Mushrooms in Oyster Sauce Yield: 4 servings 1 ea Bunch broccoli in pieces 1 T Garlic, minced 2 T Vegetable oil 1/2 lb Mushrooms, sliced 1 ea Water or chicken stock 2 T Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve.
TTitle: Broccoli Delight Yield: 1 servings 2 ea Onions, chopped 1/3 c Butter 2 c Rice, cooked 1/2 c Cheddar cheese, grated 1 c Mushroom soup 2 lb Broccoli, chopped Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish. Bake uncovered for 40 - 45 minutes at 350 degrees.
ATitle: Broiled Deviled Tomatoes Yield: 4 servings 4 ea Garlic cloves mashed 1/2 t Dry mustard 2 T Virgin olive oil 1 T Dijon mustard 1 ea Salt and pepper to taste 4 ea Small tomatoes, halved In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.
DTitle: Brown Seed Bread Yield: 1 servings 2 c Flour, all purpose 1 c Natural bran 2 T Sesame seeds 1 T Baking powder 1 t Salt 2 c Plain yogurt 1 c Whole wheat flour 1 c Quick cooking rolled oats 2 T Poppy seeds 1 1/2 t Baking soda 1/4 c Liquid honey In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean.
FTitle: Brown Sugar Slices Servings: 6 2 c Brown sugar 1 c Lard 2 Eggs 1 ts Baking soda 1 ts Cream of tartar 1 ts Vanilla 4 c Flour 1 c Chopped walnuts SOURCE: The Budget 10/30/91 Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes. Sylvia (Cookie Lady) Palm Bay, Fl.
TTitle: Brussel Sprouts With Balsamic Vinegar Yield: 8 servings 1 1/2 lb Fresh brussel sprouts 2 ea Cloves garlic, peeled and sl 1/4 c Balsamic vinegar 1 x Salt and freshly ground blac 2 T Olive oil 1 ea Medium yellow onion, peeled 2 T Butter Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
BTitle: Burgoo Yield: 20 servings 3 lb Ready to cook broilerchicken 12 c Water 1/4 t Pepper 56 oz (2 cns) tomatoes 2 c Coarsely chopped carrots 1 c Chopped celery 2 T Packed dark brown sugar 4 ea Whole cloves 1 ea Bay leaf 32 oz Butter beans 2/3 c Unbleached all-purpose flour 2 lb Beef shank cross-cuts 1 T Salt 6 ea Slices bacon 1 c Cubed peeled potatoes 1 c Chopped onion 1 c Chopped green pepper 1/4 t Crushed dried red pepper 1 ea Clove garlic, minced 4 ea Ears of fresh corn 10 oz Frozen cut okra In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.
NTitle: Butter Tart Pie Yield: 1 servings 3 Eggs 3/4 c Brown sugar; packed 3/4 c Corn syrup 3 tb Butter; melted 4 ts Flour; all purpose 1 1/2 ts Vanilla 1/4 ts -salt 2 1/4 c Currants or raisins 1 Pie shell, 9", unbaked In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.
FTitle: Butter Toffee Servings: 6 2 1/4 c Sugar 1 ts Salt 1/2 c Water 1 1/4 c Butter (2 1/2 sticks) 1 1/2 c Chopped blanched almonds, -divided 1 c Finely chopped walnuts, -divided 1 ts Rum extract 4 oz Milk chocolate, broken into -pieces Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson - Cooking Echo
MTitle: Buttered Garlic Noodles Servings: 2 1/2 ts Garlic Powder 1/2 ts McCormick Salt'n Spice 1/2 c Melted Butter 8 oz Cooked Noodles 1/2 c Monterey Jack Cheese Combine the garlic powder, Salt'n Spice and melted butter. Toss with the drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mixand serve.
CTitle: Cafe Mexicano Yield: 8 servings 8 c Water; cold 1/2 oz Baking chocolate; fine chop 1 ea Cinnamon stick;broken in 1/2 1 t Vanilla 8 T Coffee liqueur 1/3 c Dark brown sugar; packed 2 ea Cloves; whole 1 c Coffee; regular grind, dry 1/4 c Brandy Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.
JTitle: Cajun Catfish Yield: 4 servings 4 ea Catfish fillets (4 oz. each 1 oz Wheat flakes cereal 1 T Paprika 1/4 t Salt 1/4 t Onion powder 1/4 t Garlic powder 1/2 t Cayenne pepper 1/2 t Black pepper 1/2 t White pepper 1/2 t Thyme 1 T Oil 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.
JTitle: Cajun Catfish with Spicy Strawberry Sauce Yield: 4 servings 2 lb Catfish Fillets 1 x Salt 1 x Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 T Soy Sauce 1/4 c Seafood Cocktail Sauce 1 ea Clove Garlic, minced 2 t Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil 1 x Fresh Strawberries, 1 x Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking
ATitle: Cajun-Style Chicken Nuggets Yield: 12 servings 1 ea Env. onion soup mix * 1 1/2 t Chili powder 1 t Thyme leaves 2 lb Boneless chicken breasts ** 1/2 c Plain dry bread crumbs 1 t Ground cumin 1/4 t Red pepper 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~--------------------------------------------------------------------- ~---- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~--------------------------------------------------------------------- ~---- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.
ITitle: Calavo Guacamole Dip Yield: 1 servings 1 sm Chili pepper 1 md Onion 1 sm Garlic clove 1 sm Tomato, peeled 2 md Ripe Calavo avocados 1 tb Fresh lemon or lime juice 3/4 ts Salt 1 ds Seasoned salt 1 ds Dry mustard pepper to taste Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip.
KTitle: Carnero En Adobe - Tangy Braised Lamb Shanks Servings: 4 2 Ancho chilies 1 c Boiling water 2 tb Vegetable oil 4 Lamb shanks 2 md White onions, halved 1/3 c Raisins 2 tb Piloncillo, Mexican hard -sauce 4 c Garlic, minced 3/8 ts Oregano 1/2 ts Cumin 28 oz Tomato, whole peeled 3/4 c Beef stock 4 Bay leaf 1 tb Cider vinegar Romaine lettuce, shredded Black olives, pitted 1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heatlard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cookturning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender andprocess until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir inraisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves topan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.
PTitle: Carrot Flower Miniature Loaves Yield: 6 servings 3 T Soy sauce 1 1/2 t Ginger, grated 1/4 t Salt 1 c Rice, cooked 2 1/2 c Carrot, shredded 1 ea Egg 1 T Vinegar, rice 2 ea Garlic clove, minced 1 lb Turkey, ground 3/4 c Green onion, chopped 1/2 c Water chestnuts, chopped 2 T Oil Mix together all ingredients except 2 c. of the carrots and the oil. Form 12 2-inch meatballs. Combine remaining carrots and oil. Roll meatballs in carrots. Place in greased muffin cups, sprinkle with leftover carrots and cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 5 more minutes until tips of carrots begin to brown. Let stand 5 minutes before serving. Makes 6 servings.
DTitle: CARROT OR ZUCCHINI MUFFINS Yield: 24 servings 1 1/2 c Whole-wheat flour 1 1/2 t Baking soda 1/2 t Nutmeg 3 ea Carrots, 1c grated 1/4 c Vegetable oil 2 T Vinegar 1/4 c Molasses 1 t Salt 1 t Cinnamon 1 1/2 c Natural bran 2 ea Eggs 1 1/2 c Skim milk or orange juice 1/2 c Honey 1/2 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
HTitle: CARROT-OATMEAL COOKIES Yield: 48 servings 1/2 c All purpose flour 1/4 c Nonfat dry milk powder 1/4 t Baking soda 1/4 t Ground nutmeg 1/4 c Solid shortening 1/2 c Molasses 1 c Shredded carrots 1 3/4 c Quick cook rolled oats 1/2 c Whole wheat flour 1 t Baking powder 1/2 t Salt 1/4 t Ground cinnamon 1/3 c Brown sugar 1 ea Egg 1 t Vanilla Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.
TTitle: Carrots Glacees Yield: 4 servings 1 lb Large carrots 1/3 c Water 2 T French dijon mustard 3 ea Green onions, chopped fine 3 T Butter 1/4 c Light brown sugar 2 T Minced parsley Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period.
LTitle: Castle Casserole Yield: 6 servings 16 White Castle hamburgers 4 White Castle onion chips 12 Slices American cheese 1/4 c Milk Layer 8 White Castle hamburgers in the bottom of a 9" x 13" pan, right side up. Cover with cheese and onion chips. Pour milk over all. Place 8 more White Castles upside down, layer with cheese and onion chips. Bake at 300 deg F. until well done (about 25 minutes). Alaine Lee Cone, Indianapolis, Indiana
TTitle: Cauliflower Casserole Yield: 6 servings 1 ea Cauliflower medium, broken i 4 ea Potatoes, large, peeled and 1 T Butter or margarine 3 ea Eggs 3/4 c Cheese gruyere or other hard 1 T To taste 1 ts To taste;also cayenne pepper Cook the califlower in boiling salted water for 15 minutes or until tender. Meanwhile, cok the potatoes in boiling water for 15 minutes or longer until tender. Drain the potatoes and caulflower and place in mixing bowl. Add the butter, salt and pepper. Mash together to make a puree;it is better to use a potato masher as a food processor can make it too mushy. Beat the eggs into the puree, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese. Spoon into a greased dish, and bake one hour with foil on it in a moderate oven. Before serving, sprinkle the cheese on top and put under the broiler before serving. This can be prepared in the morning and put in the frig under one hour before serving. Total cooking time may be slightly under 1 hour if your oven is at 375 degrees. Recipe is from The Kitchen Yearbook==an English cookbook.
RTitle: Ceasar Salad Yield: 2 servings 20 ea Large romaine leaves 1 c French bread cut 1/2 in cube 1 ea Egg 1/2 ea Juice of one lemon 1/2 t Worcestershire sauce 1 ea Fresh ground pepper to taste 1 ea Head lettuce 1 ea Large garlic clove 1/4 t Salt 1/4 c Olive oil 1/4 c Grated romano cheese Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.
RTitle: Celery Seed Dressing Yield: 2 servings 1/2 c Sugar 2 t Cider vinegar 1/2 t Salt 1 t Celery seed or poppy seed 1/4 c Lemon juice 1 t Dry mustard 1/2 c Vegetable oil In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads.
JTitle: Ceviche Acapulco Servings: 6 3/4 lb Red snapper fillets; cut in -1 x 1/2 inch pieces 8 oz Small peeled and deveined sh -rimp 8 oz Scallops Juice of 6 limes Marinade: 3/4 White onion; finely chopped 4 Serrano peppers; chopped 2 Tomatoes; finely chopped 3/4 c Pimento-stuffed green olives -- finely chopped 1/4 c Parsley; finely chopped 1/2 c Cilantro; finely chopped 3/4 c Tomato juice 2 tb Olive oil 2 tb Jalapeno pepper strips, fine -ly chopped, with juice 2 tb Worcestershire sauce 2 tb Oregano; dried and crushed Salt to taste Garnish: Cilantro, chopped Avocado Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish.
CTitle: Chartreuse Cocktail Yield: 1 servings 1 1/2 oz Tequila; 3 t 1 oz Lime juice; 1 t 1 oz Green charteuse liqueur; 2 t 1/4 c Crushed ice Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.
DTitle: Cheddar Braids Yield: 8 servings 1 c Water; warm, 110-115 deg. f. 1 t Active dry yeast; bulk 1 t Sugar 3/4 c Butter; room temperature 6 oz Cheddar; extra sharp, diced 1 t Milk 1 pk Active dry yeast; or 3 1/2 c Unbleached flour; * 1 1/2 t Salt 4 ea Eggs; lg, room temperature 1 ea Egg; lg 2 t Celery seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden
DTitle: Cheddar Bread Ring Yield: 4 servings 2 3/4 c Bread flour 1 pk Active dry yeast; or 3/4 t Salt 2 t Butter 1 x Butter 2 t Sugar; granulated 1 t Active dry yeast; bulk 1 c Milk 1 1/2 c Cheddar; sharp, shredded NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not.
DTitle: Chedder Cheese Casserole Bread Yield: 2 servings 1 t Sugar 1 pk Dry yeast 2 T Butter 4 c Flour 1 T Salt 1 c Warm water 1 c Warm milk 1 ea Egg beaten 2 c Shredded sharp chedder Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves.
ATitle: Cheese Balls Yield: 20 servings 1 ea Stick butter, melted 1 c Plain flour 1/8 t Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.
ATitle: Cheese Diablo Wafers (HOT) Yield: 10 servings 1 c Unbleached flour 1/2 c Softened butter or margarine 1/2 lb Sharp cheddar cheese, grated 1 t Cayenne pepper Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE:
NTitle: CHEESE PINEAPPLE PIE Yield: 1 servings MMM----------------------PINEAPPLE LAYER--------------------------- 1/3 c Sugar 1 tb Cornstarch 1 cn (8oz) crushed pineapple With juice MMM---------------------CREAM CHEESE LAYER-------------------------- 1 (8oz) cream cheese, Softened 1/2 c Sugar 1 ts Salt 2 Eggs 1/2 c Milk 1/2 ts Vanilla 1 9-in unbaked pie shell 1/4 c Chopped pecans Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.
OTitle: Cheese-Spinich-Sausage Pie Yield: 10 servings 1 lb Italian sausage 6 ea Eggs 2 pk Frozen spinach 16 oz Mozzarella 2/3 c Ricotta cheese 1/2 ts Salt 1/8 ts Pepper 1/8 ts Garlic powder 1 ea Pastry for two crust pie 1 tb Water Slice sausage. Cook until well browned. Reserve one egg yolk. Combine rest of eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and garlic powder. Make pastry and divide, making on piece slightly larger. Shape into balls. On floured surface, roll out larger ball. Place in deep pie pan. Add filling. Roll smaller dough ball and place on top. Trim edges and fold under. Slit top. Combine yolk with water. Brush top of pie. Bake in preheated 375 degree oven 1-1/4 hours. Let stand 10 minutes. Serve hot or cold.
HTitle: Cherry nut bars Yield: 48 servings 2 c Flour 2 c Quick oats 1 1/2 c Sugar 1/2 c Chopped pecans 1 t Baking soda 1 1/4 c Butter, melted 21 oz Cherry pie filling 1 c Mini marshmallows In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool.
STitle: Chicken And Mushroom Soup Yield: 2 servings 1/2 lb Boneless Chicken Breast 2 c Chicken Stock 1 c Fresh Mushrooms, quartered 4 tb Sesame Oil 2 tb Sherry 2 tb Fresh Parsley, chopped Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13.
PTitle: Chicken Biryani Yield: 6 servings 1/2 c Vegetable oil 3 ea Medium onions, chopped fine 2 ea Cloves of Garlic, chopped 1 oz Fresh ginger, chopped 3/4 lb Boneless chicken 2 ea Brown Cardamon pods 4 ea Whole Cloves 14 ea Whole Black Peppercorns 2 t Dried Coriander 1 t Cumin seeds 2 t White poppy seeds 2 t Fresh lemon juice 1/2 t Garam Marsala 1/4 t Cayenne Pepper 1/2 t Salt 2 t Tomato Paste 2 ea Bay Leaves 3/4 c Plain yogurt 1 ea Saffron rice recipe 1 ea Biryani recipe 1 ea Tomato slices 1 ea Green pepper rings 1 ea Fresh coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30.
GTitle: Chicken Coating Mix Yield: 4 servings -Robbie Shelton 2 tb Parsley Flakes 1 tb Oregano 1 tb Marjaram 1 tb Thyme 2 ts Rosemary 1 ts Arlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ginger 1 ts Pepper 1 ts Sage 1 tb Paprika Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in batter then fry in hot oil. Really, I use this for almost any poultry dish I prepare. It is a basic "Poultry Seasoning". From Robbie Shelton's Database.
PTitle: Chicken Cordon Bleu Yield: 6 servings 6 ea Chicken breasts 6 ea Ham slices 1 t Paprika 1/2 c Dry white wine 1 T Corn starch 6 ea Swiss cheese slices 3 T Flour 6 T Butter 1 t Chicken bouillon 1 c Whipping cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.
LTitle: Chicken Enchilada Casserole Yield: 6 servings 3 T Butter or margarine, melted 1/2 c Chopped green bell pepper 1 1/2 c Cubed cooked chicken 1 c 4 oz green chilies,chopped 1 1/2 c Chicken broth 12 ea 6 inch corn tortillas 1 c Chopped onion 1 ea Clove garlic, minced 2 c 15 oz ranch style beans 2 t Flour 1 c Shredded monterey jack Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.
STitle: Chicken Noodle Yogurt Soup Yield: 6 servings 2 tb Safflower oil 1 Onion, chopped 2 qt Chicken broth, (OR 2 Bouillon cubes AND 2 qt Water) 3 Chicken bouillon cubes 5 Cloves garlic, minced 1 ts Thyme 1/4 c Soy sauce 1 ts Mixed vegetable seasoning 5 Sprigs parsley, chopped fine 2 ts Basil 3 Carrots 6 oz Wide egg noodles 3 c Cubed cooked chicken 2 tb Arrowroot 2 c Yogurt, plain 7 Green onions, chopped Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions.
RTitle: Chicken Salad #2 Yield: 6 servings 3 c Chicken, cooked, cubed 1 lb Asparagus, steamed 1/2 Pineapple, cubed and Steamed (OR 1 cn (20 oz) pineapple chunks, Drained) 2 Tomatoes, sliced 1 Onion, diced 1 Green pepper, sliced 1 cn (7 oz) green olives, Sliced 1 tb Parsley, chopped 1 tb Basil 1 Head iceberg lettuce, torn Combine all ingredients. Toss with dressing of your choice.
PTitle: Chicken Supreme Casserole Yield: 6 servings 5 c Chopped chicken 2 cn Cream of Mushroom Soup 1 c Mayonnaise 2 ts Lemon Juice 1 ts Curry Powder 2 c Sharp Cheese; Shredded 2 1/2 c Buttered Bread Crumbs 1/2 c Sour Cream Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes.
PTitle: Chicken with peppercorn sauce Yield: 4 servings 1 ea Salt 1 ea Paprika 1 ea Basil 4 T Cooking oil 1 T White wine 1/2 c Chicken stock 1 ea Black pepper 1 ea Garlic 4 ea Chicken breasts 1 t Cooking onion, chopped 1 t Green peppercorns 1/2 c 35% cream Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.
GTitle: Chicken-flavored Rice Mix Yield: 4 servings -Robbie Shelton 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings.
ITitle: Chili and Corn Relish Yield: 1 servings 2 Anaheim and yellow chili -peppers 1/3 c Canned corn, drained 1/3 c Chopped red onion 1/8 ts Ground coriander 1 ts Lime juice If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse dice. Add remaining ingredients and let sit while fish cooks. May be made the day before. Serve cold or at room temperature. Makes 1 cup. Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g om-3/0 mg chol./63 mg sdm.
OTitle: Chili Bean Tacos Servings: 8 2 tb Olive oil 1 lb Pork sausage, crumbled 1 Onion, chopped 1 Garlic clove, crushed 1/2 ts Ground cumin 1 ts Hot chili powder 1 Tomato, peeled, chopped 3 tb Tomato paste 1/2 Red bell pepper, seeded, -diced 1 cn Kidney beans, drained (10oz) Salt to taste 8 Taco shells Sour cream Paprika Lettuce leaves Radish roses Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt. Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses. VARIATION: Substitute lean ground beef for sausage, if desired.
BTitle: Chili Dogs Yield: 1 servings 2 ea Frankfurters 1/3 c Chili with beans 2 ea Frankfurter buns, split 1 ea Fresh onion, chopped opt. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve.
BTitle: CHILLED FILLET OF BEEF WITH SOUR CREAM Yield: 8 servings 4 lb Trimmed beef fillet Salt to taste Pepper to taste 4 tb Butter,divided 1 Carrot, finely chopped 1 Leek, white part only, Finely chopped 1 Rib celery, finely chopped 1 tb Vegetable oil 1 cl Garlic, minced 3/4 lb Bacon, cut into 1" pieces 1/4 lb Mushrooms,sliced 1 tb Grated onion 1 1/2 c Sour cream 2 ts Horseradish 1 tb Finely chopped parsley 1 ts Thyme 1 ts Chervil Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on cutting board,pouring pan juices into bowl. Add remaining ingredients to pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut wedge 1" wide and 1" deep along top length of beef.Remove long triangular wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4 slices.Accompany with remaining stuffing.Serves 6 to 8.
FTitle: Chocolate Balls with Cherry Centers Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin)
FTitle: Chocolate Covered Candied Cherries Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain cherries, reserve the brandy. Cream butter and sugar with a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter andsugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir in my hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in a clean bowl and thoroughly chill in the freezer. Meanwhile,make a 50-50 mixture of powdered sugar and cocoa. Begin with 1/3 c. EACH and mix thoroughly. Heavily dust a sheet of waxed paper on a working surface. When the chocolate mixture is chilled and very stiff, remove from the freezer. Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mixture, press with fingers to make a small flatshape with the chocolate. Drop a cherry in the center and form a ball around the cherry. Working quickly, complete the shape by rolling the ball between your palms. Roll ball in sugar/cocoa mixture to coat. Continue working until the chocolate mixture is too soft to continue. Return to freezer to chill somemore and continue until all the chocolate and cherries are gone. The chocolate covered cherries can be stored in the frig. For a lighter, sweeter chocolate taste, increase the sweet chocolate and decrease or eliminate the unsweetened chocolate. The more milk chocolate you use, the more diffucult it will be to work with as it melts rather rapidly.
FTitle: Chocolate Mints (Karin Brewer) Servings: 6 12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop bysm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.
FTitle: Chocolate Spiders Servings: 6 12 oz Package semi-sweet chocolate -chips 1 c Peanuts 3 1/2 c Chow mein noodles Melt chips in double-boiler, remove from heat, stir in peanuts and noodles. Drop on waxed paper. Keep in the refrigerator...way in the back so the kidswon't find them and you can sneak bites after they have gone to bed. hehe Probably you should hide them behind the broccoli!! Sheryl
OTitle: Chorizo & Rice Wrapped in Cabbage Leaves Yield: 8 servings 1/3 c Rice, uncooked (not Converted) 1 c Water 1/4 ts Salt 4 Cabbage leaves, large 1/4 lb Chorizo, dry or pepperoni 1 Onions, green, (bunch) 1 Cucumber, medium 3 tb Oil, olive 1 tb Parsley, minced 1 ts Garlic, minced 1/4 ts Pepper sauce, hot Salt In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle. Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature.
MTitle: Chorizo Noodle Casserole Servings: 6 12 oz Rotini Boiling salted water 1 tb Butter or margarine 4 Medium-size chorizo sausages 1 sm Onion, coarsely chopped 4 oz Can green chilies, chopped 1 c Milk 1/2 ts Salt 1 ds Of pepper 2 c Shredded jack cheese 6 To 8 tomato slices Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and addcooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate untilnext day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings. Source: Sunset Pasta Cookbook posted by Linda Davis
LTitle: Chuckwagon Stew Yield: 6 servings 2 1/2 lb Beef cubes.(5 cups) 2 T All-purpose flour 1 T Paprika 1 t Chili powder 2 t Salt 3 T Lard 2 x Sliced onions 1 x Clove garlic, minced 28 oz Can tomatoes 3 T Chili powder 1 T Cinnamon 1 t Ground cloves 1/2 t Dry chrushed red peppers 2 c Chopped potatoes 2 c Chopped carrots Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins.
ITitle: Clam and Olive Dip Yield: 6 servings 1 cn Black olives, drained 1 cn Chopped or minced clams, -drained 1 pt Sour cream Salt Powdered garlic Cayenne pepper Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving. Quantities on the spices are left to you. Btw, if you have never tried cream cheese and chopped olive sandwiches, let me recommend them. Soften a package of cream cheese, add small can chopped olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy eaters add turkey.
ITitle: Classic Cream Cheese-Salsa Spread Yield: 1 servings 1 pk Regular or light cream -cheese (8 oz) Pace Thick & Chunky Salsa Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.
ITitle: Classic Pace Con Queso Dip Yield: 1 servings 8 oz Pace Picante Sauce -OR 8 oz Pace Thick & Chunky Salsa 1 lb Velveeta cheese food, cubed In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.
RTitle: Coconut Cream Dressing Yield: 8 servings 1/2 c Sour cream 1 T Honey 3 T Flaked coconut 1 T Lime juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing
JTitle: Cod Cobbler (Irish) Servings: 6 1 1/2 lb Skinless filets of cod 2 oz Butter 2 oz Flour 1/2 l Milk 3 1/2 oz Grated cheese 2 oz Grated cheese (for scones) 2 oz Butter (for scones) 1 ts Baking powder (for scones) 1 pn Salt (for scones) 1 Egg (for scones) Directions: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. ~-
CTitle: Coffee, Expresso or Cappuccino Yield: 6 servings 1 ea Coffee 1 ea Water Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.
BTitle: Cola Roast Yield: 8 servings 1 ts Salt 1/2 ts Garlic Powder 3 tb Vegetable Oil 12 oz Cola Flavored Carbonated Beverage 1/2 ts Pepper 4 lb Bottom Round Roast 12 oz Chili Sauce 2 tb Hot Pepper Sauce 2 tb Worcestershire Sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!!
STitle: Cold Gaspacho Yield: 4 servings 1 Green pepper, diced 4 Tomatoes, diced 1 Onion, diced 3 Garlic cloves, minced 3 c Water 1/4 c Wine 3 ts Lemon juice 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.
TTitle: Corn Roasted with Herb Butter Yield: 6 servings 3/4 c Butter softened 1 1/2 T Lemon juice 1/4 t Freshly grated nutmeg 1 x Dash of tabasco 1 1/2 T Minced parsley 2 1/2 T Minced green onion 1/2 t Salt and pepper 1 x Dash of worcestershire sauce Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
PTitle: Cornish Hens With Raisin-Rice Pilaf Yield: 8 servings 4 (1 1/2 Lb. Cornish Hens 1/4 c Brandy 1/2 c Unsweetened Apple Juice 1 ts Paprika 1 Raisin Rice Pilaf Carrot Curls & Strips Celery Leaves (Opt) MMM-------------------------RICE PILAF------------------------------ 1/4 c Raisins 1/2 c Brandy 1 1/3 c Cooked Wild Rice 1 1/3 c Diced Carrots 2/3 c Diced Celery 1 ts Cinnamon Vegetable Cooking Spray Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise. Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min. Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &
MTitle: Cottage Cheese Vareniki Servings: 6 2 c Flour 1 ts Salt 1 lb Cottage cheese (may use -low-fat) 1 Egg, lightly beaten 1/3 c Milk Melted butter Bread crumbs, browned in -butter Sour cream (optional) Fried bacon, crumbled -(optional) COTTAGE-CHEESE FILLING: 1 lb Dry cottage cheese 1 Egg, lightly beaten Salt Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves:6 NOODLES: Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough maybe cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3
ITitle: Country Honey Mustard Dip Yield: 1 servings 1/2 c Salad dressing 1/2 c Sour cream 2 tb Country Dijon mustard 2 tb Honey In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 1/2 cups.
KTitle: County Cork Irish Stew Servings: 4 8 sm Lamb Chops, Thawed 1 Salt And Pepper 1 tb Vegetable Oil Parsley, Bay Leaves Peppercorns, Thyme, Rosemary 1 lb Potatoes, 3 To 4 Medium 2 c Finely Shredded Cabbage 1 md Onion, Chopped 1 lg Leek White, Thin Sliced 12 sm White Onions 1 1/2 c Celery Stalks, Diced 1 1/2 c Peas Chopped Fresh Parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.
KTitle: Cous Cous with Lamb Servings: 4 MMM-------------------------------LAMB------------------------------------ 1 1/2 lb Lean Lamb, cut in 1/" chunks 5 Garlic Cloves, peeled 1 Piece of Fresh Ginger, cut -into the same size as the -garlic 2 ts Cummin 2 ts Salt 2 tb Tomato Paste 2 tb Herresse Sauce 1 lg Onion, peeled and sliced 1 1/2 lb White Turnips, peeled and -cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled, -seeded & cut in 1/" chunks 1 sm Egg Plant, cut in 1/" chunk 2 Carrots, peeled, cut in 1/ -chunks 1 Ripe Tomato, cut in half, -remove seeds and cut in / -slices 1 md Zucchini, washed & cut in -1/" chunks 1 cn Chick Peas MMM----------------------------COUS COUS--------------------------------- 1/4 ts Pepper 1/4 ts Salt 1/3 Stick of Unsalted Butter 2 c Instant Cous Cous 4 oz Dried Figs, cut in /" piece >>>>> Lamb <<<<< Cover lamb with cold water and bring to a boil, drain in colander and rinsewith cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<<
KTitle: Couscous Servings: 6 2/3 c Dried chickpeas 3 tb Olive oil 2 lb Lean, boneless lamb shoulder 1/2 c Chopped white onions 5 c Boiling water 3 tb Fresh lemon juice 1/2 c Ripe tomatoes 1/2 ts Cinnamon 1/4 ts Freshly grated nutmeg 1 Bay leaf 2 ts Crushed dried mint 1 ts (scant) salt (or to taste) 1/4 ts Freshly ground black pepper 4 Medium-sized carrots 3 sm Turnips 2 c Couscous 3 sm Zucchini 2 Italian sweet peppers 1. Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot. 3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor20 minutes. 6. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients intothe pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets.
ATitle: Crab-Melt Canapes Yield: 1 servings 1/2 ea 12-oz package salad-style im 1/4 lb Jarlsberg or swiss cheese (s 1/4 t Dry mustard 1/2 c Sliced pitted ripe olives 1 x (about 1 cup) 1/4 c Mayonnaise or whipped salad 30 ea Melba toast rounds 1 x Rosemary or wattercress spri Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes.
LTitle: Crawfish Pie Yield: 6 servings 1 ea Onion; diced 1/4 c Green onion; minced 2 ea Garlic; cloves 1/2 ea Bell pepper; diced 2 ea Celery stalks; diced 1/2 c Butter 1/2 t Pepper 1 c Milk 1 lb Crawfish tails; coarsely ch 1/4 c Parsley; minced 1 T Salt 1/2 c Bread crumbs; seasoned 1/2 t Red pepper 1 ea Egg 1/4 c Tomato sauce 1 ea 10" pie plate (double crust) Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp.
NTitle: Cream Cheese Snickers Candy Bar Pie Yield: 10 servings 1 9" pastry shell, baked, cool 2 Eggs 1 Unflavored gelatin envelope 1/4 c Water, cold 6 1-1/2oz Snickers Bars, - cut into pieces 1/4 c Peanut butter, chunky 8 oz Cream cheese, softened 1 1/2 c Powdered sugar, unsifted 1 ts Cocoa 3 tb Evaporated milk 1 ts Vanilla 1/2 ts Salt 1 c Heavy cream, whipped Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired.
ITitle: Cream Cheese-Deviled Ham Dip Yield: 10 servings 1 pk Cream cheese,softened(8oz) 1 cn Deviled ham(4 1/2oz) 1/4 c Dry red wine 3 tb Finely chopped dill pickle 1 ts Instant minced onion 1 ts Worcestershire sauce 1/4 ts Instant minced garlic 1/4 ts Dry mustard Beat cream cheese, deviled ham and wine in small mixer bowl until creamy. Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread.
STitle: Cream of Pecan Soup Yield: 2 servings 2 tb Butter 1/2 c Onion, diced 1 tb Flour 2 c Broth (OR 2 c Water AND 1 Vegetable bouillon cube) 1/2 ts Soy sauce 1/2 ts Vegetable seasoning 1 Dash nutmeg 1 c Pecans, ground fine 1/2 c Celery leaves 1 1/2 c Cream or half & half 4 Sprigs mint Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint.
STitle: Creamed Tomato Soup Yield: 8 servings 3 tb Butter (to saute with) 2 tb Safflower oil 2 Large onions, chopped 1/2 ts Thyme, crushed 1 ts Basil 1 ds Salt & pepper 10 Medium ripe tomatoes, Coarsely chopped 5 tb Tomato paste 1/3 c Flour 6 c Chicken broth 1 1/2 ts Sugar 1 c Cream 1 c Milk 2 tb Butter Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving.
OTitle: CREOLE PORK CHOPS Yield: 6 servings 6 Pork chops 3 tb Peanut oil 2 md Onions, sliced 2 cl Garlic, minced 1/4 c Chopped green pepper 1/2 c Dry white wine 1 cn Tomatoes 3 tb Lemon juice 1 1/2 tb Worcestershire sauce 1 ts Salt 1/4 ts Pepper 1 Bay leaf 3 c Hot cooked rice Tabasco sauce to taste Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings
LTitle: Crepes Yield: 10 servings 1 1/2 c Flour 1 T Sugar 1/2 t Baking powder 1/2 t Salt 2 c Milk 2 ea Eggs 1/2 t Vanilla 2 T Melted butter Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with electric mixer until smooth. For each crepe, butter 8" skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 c. batter into skillet. Immediately rotate pan until batter covers bottom of pan. Cook until light brown; turn and brown on other side. Serve with syrup (like pancakes) or fill center with any filling and roll up.
OTitle: Crisp German Meatballs Servings: 1 1/2 lb Grd pork sausage 1/4 c Onion, chopped 1 cn 16 0z saurkraut, drain -& chopped 2 tb Breadcrumbs,dry & fine 1 pk Cream cheese, soften 2 tb Parsley 1 ts Prepared mustard 1/4 ts Garlic salt 1/8 ts Pepper 1 c Mayo 1/4 c Prepared mustard 2 x Eggs 1/4 c Milk 1/2 c Flour 1 c Breadcrumbs, fine Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4 balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz
DTitle: Crusty Cheddar Bread Yield: 4 servings 1 pk Active dry yeast; or 1/4 c Water; warm, 110-115 deg. f. 1 t Sugar 1 ea Egg; lg. 1 t Butter; room temperature 1 t Active dry yeast; bulk 1 c Cottage cheese; * 1 1/4 t Salt 2 1/4 c Unbleached flour; unsifted,* 1 c Cheddar; sharp, grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter.
QTitle: Crusty Persian Rice with Cinnamon and Pistachios Servings: 8 2 1/2 c Basmati rice (18 ounces) 2 tb Salt (plus 1/4 teaspoon) 1/8 ts Saffron threads 1 sm Orange 6 tb Butter 1 ts Sugar 1/4 ts Cinnamon 1/2 c Shelled unsalted pistachios -(2 1/2 ounces) 1/2 c Golden raisins 2 tb Vegetable oil Put rice in medium bowl with water to cover. Drain and repeat procedure 5 times. Return rice to the bowl and gently fill the bowl with cold running water. Keep the water running gently into the bowl until the liquid runs clear. Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours. (Can let stand at room temperature overnight.) Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle. Keep the water boiling while slowly adding the drained rice. Simmer for 5 minutes; rinse with cold running water and drain thoroughly. Remove 1 cup of rice and stir in the saffron threads; set aside. Put the plain rice in a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; addthe sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins, and 1/4 teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture. Stir zest mixture into the plain rice. Melt the remaining butter. Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted butter mixed with the oil. Heat the coated pan until hot. Remove from theheat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. Cover with a mound of the remaining zested rice. Sprinkle the saffron rice over the top. Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan. Make 2 or 3 additional holes in the rice to allow steam to escape. Drizzle rice with remaining 4 tablespoons of melted butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a linen towel, securing towel ends under or around lid handle. Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice. Remove pan fromheat and let stand for 10 minutes.
RTitle: Cucumber In Sour Cream Salad Yield: 1 servings 1 ea Med cucumber thin sl 3 cups 1/2 c Sour cream 2 ea Drops of tabasco 1 t Dill seed or fresh chop dill 1 t Salt 1 T White vinegar 2 T Chopped chives 1 ea Dash of pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.
RTitle: Cucumber Salad Yield: 6 servings 1 pk Lime gelatin (3 oz.) 1 c Cucumber, scrubbed & grated 1 c Sour cream 1 c Mayonnaise 1 c Hot water 1/2 c Onion, grated 1 c Cottage cheese Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.
ITitle: Cumcumber Dill Dip Yield: 2 servings 8 oz Cream cheese, softened 2 ea Cucumbers, seeded, chopped 1 T Lemon juice 1/2 t Hot pepper sauce 1 c Mayonnaise 2 T Sliced green onion 2 t Snipped fresh dill Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.
KTitle: Dagwood Italiano Servings: 4 1 Bell pepper, red 1 Bell pepper, green 1 1/2 ts Olive oil, divided 1 ts Rosemary, fresh choped Or 1/4 ts Dried crushed 1 Garlic, clove, minced 1 tb Red wine or broth 12 oz Lamb, bonles,loin,sirloin 4 French Bread 5"length 1/2 c Mozzerela,low fat,grated 1/4 c Parmesan cheese Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or until skins are slightly charred and shriveled. Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes. Remove peppers from plastic, peel off skin remove seeds and cut into strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat remaining oil in large nonstick skillet. Add lamb and sear on all sides. Place lamb on rack in shallow roasting pan. Insert meat thermometer in center part of lamb ond roast in preheated 375*F. oven to internal temp of 140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips. Top with mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turnlight brown. Add top halves of bread and serve calories 344 protien 30g, carbohydrates 32g, fat 10g, fiber 1g, cholesterole 78mg, sodium 360mg From Modern Maturity Jun-July 92.
STitle: Danablu Soup Yield: 4 servings 1 1/2 T Butter 4 c Boiling water 1 1/2 c Danish blue cheese, crumbled 1/2 c Whipping cream, whipped 2 1/2 T Flour 4 ea Chicken bouillon cubes 2 c Half and half 1 T Parsley, finely chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving.
HTitle: Date and Nut Squares Yield: 16 servings 2 ea Eggs 1/2 c Sugar 1/2 c Flour 1/2 t Baking powder 1/2 t Salt 2 c Finely cut up dates 1 c Chopped walnuts 1 x Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar.
JTitle: Deviled Crab Croquettes Yield: 4 servings 1 lb Crabmeat 1 c Mashed potatoes 2 ea Eggs, hard boiled, chopped 1 ea Sm. green pepper, chopped 1 ea Egg, beaten 1/2 t Salt 1 x Old Bay seasoning 1 x Dash onion powder 1 T Parsley, chopped 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti
LTitle: Deviled Eggs Yield: 4 servings 3 ea Large hard cooked eggs 1/2 t Prepared mustard 2 T Mayo or salad dressing 1 ea Dash of pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly.
LTitle: Deviled Eggs And Noodles Yield: 4 servings 1 ea Recipe #19 (deviled eggs) 1 T Margarine or butter 1 c ( 8 ozs) dairy sour cream 1/3 c Milk 2 t Poppy seeds 2 T Chopped onion 2 1/2 c Noodles, cooked 1/3 c Grated parmesan cheese 1/3 c Sliced ripe olives 1/2 t Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes.
GTitle: Dill-lemon Rice Mix Yield: 2 servings -Robbie Shelton 4 c Uncooked Long-Grained Rice 5 ts Dried Lemon Peel; grated 4 ts Dill Weed or Dill Seed 2 ts Dried Chives; minced 2 ts Salt 8 ts Instant Chicken Bouillon -Granules Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 Cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of DILL-LEMON RICE MIX. : RECIPE FOR DILL-LEMON RICE 1 1/2 Cups DILL-LEMON RICE MIX 2 Cups Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. FROM: ROBBIE SHELTON (XXXJ77A)
HTitle: Dirt Cake Yield: 10 servings 1 lb Oreo cookies 1/4 c Butter or margarine 1 8 oz package cream cheese 1 c Powdered sugar 3 1/2 c Milk 2 pk (3 1/2 oz) instant French -vanilla pudding 12 oz Frozen whipped topping 1 8-inch plastic flower pot -(very clean) Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert. Serves 10 to 12. Fresh flowers inserted in a florist water vial can be used in place of plastic flowers. This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise unveiling". From Doug Smith
QTitle: Down-Home Fried Rice Yield: 8 servings 3 tb Canola oil 1 1/2 c Onion * 4 x Ribs celery ** 2 x Cloves garlic, finely minced 1 tb Ginger, finely minced Small red bell pepper *** 4 c Long-grain rice, cooked 1/4 c No-sodium beef broth **** 1/8 lb Cured ham % 1 lb Shrimp %% 1/4 lb Snow pea %%% 2 x Eggs 2 tb Soy sauce 1/2 c Scallions %%%% * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg
LTitle: Dried Beef And Noodle Casserole Yield: 5 servings 4 oz Dried beef, snipped 1 ea Small onion, chopped 1 c Cream of mushroom soup * 1 c Water 4 oz (1 c) shredded cheddarcheese 1 c Water 2 c Uncooked noodles 1/2 c Milk 1 t Dried parsley flakes * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~--------------------------------------------------------------------- ~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving.
PTitle: Drunken Chicken Soup Servings: 6 1 Chicken, cut up 1 lg Onion, diced 2 Cloves garlic, minced 2 Stalks celery, sliced 1/2 Green pepper, diced 6 oz Can tomato sauce 3/4 c White wine 3 To 4 carrots, sliced Salt and pepper to taste 3 To 4 potatoes, diced Place chicken pieces in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot. Add potatoes and salt and pepper to taste and cook until potatoes are tender. Serve with garlic bread. From: San Antonio Express-News, 4/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92
PTitle: Drunken Mexican Chicken (Pollo Boracho) Servings: 6 1 Broiler-fryer chicken, cut -into serving pieces 1 ts MSG 1/4 c Corn oil 1 1/4 ts Salt 1 ts Paprika 3/4 ts Ground black pepper 1/2 ts Crushed oregano 1/2 ts Cumin seed 1/4 ts Garlic powder 1 Cube chicken bouillon, -crushed 16 oz Can tomatoes, chopped (or -substitute fresh ones) 1 lg Onion, sliced 5 md Zucchini, sliced 1 c Red Burgundy wine Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad. From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92
JTitle: Dublin Lawyer (Irish) Servings: 6 1 Fresh lobster/about 2 1/2 lb 3 tb Butter 4 tb Irish whiskey 150 ml Cream 1 Salt and pepper Directions: The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. ~-
OTitle: DUNBAR'S JAMBALAYA Yield: 4 servings 3 tb Butter 1 Onion, minced 1 c Clove 1 1/2 lb Raw shrimp 3 Pork sausages 1/4 lb Cooked ham 1 tb All-purpose flour 6 cn Tomato paste 4 Parsley springs, minced 2 ts Hyme springs, minced 2 ts Water 1/3 c Uncooked rice Salt and pepper Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry.
ITitle: Easy Cheesy Artichoke Dip Yield: 1 servings 1 cn Artichoke hearts (14 oz) 1/2 c Pace Picante Sauce -OR 1/2 c Pace Thick & Chunky Salsa 3/4 c Mayonnaise (light or reg) 1 c Freshly grated Parmesan Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers.
ITitle: Easy Cheesy Salsa Dip Yield: 1 servings 1 cn Pasteurized process cheese -spread (8 oz) 1/2 c Pace Thick & Chunky Salsa 1/4 c Dairy sour cream MMM---------------------OPTIONAL TOPPINGS-------------------------- Sliced green onion tops Chopped cilantro Diced red bell peppers Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups.
PTitle: Easy Mexican Chicken and Rice Yield: 6 servings 1 c Converted rice 1 2/3 c Water 1 md Onion (chopped) 4 Skinless, chicken breast -halves 1 c Salsa (the one you like) Salt to taste 2 Chicken bullion cubes In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for 1 hr. Serve.
HTitle: Easy Shortbread Yield: 48 servings 1 c Sugar 3 1/2 c Flour, all purpose 2 T Sugar 1 lb Butter 1 c Rice flour Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.)
GTitle: Eggless "Mayonnaise Yield: 1 servings -From the Kitchen of -Lawrence & Cindy Kellie 1 cn Evaporated milk (5.33 oz) 1 c Vegetable oil Juice of one lemon 1/2 ts Chicken-like seasoning ds Garlic calt ds Seasoning salt Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion. Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared. Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing. The Sandwich Book
ATitle: Endive With Tomato Rosettes Yield: 1 servings 6 ea Medium-sized heads belgiam e 3 T Milk 1 x Basil leaves or watercress s 1 ea 8-oz. package cream cheese ( 2 oz Dried tomatoes, in oil (chop 1 x Flower for garnish Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES
ITitle: Fake Guacamole Yield: 1 servings 1 16 oz bag of frozen peas, Thawed 1 sm Can medium hot green chilis 1/4 c Chopped onion 3/4 ts Garlic powder 1 tb Red chili powder 4 tb Your favorite salsa (or Chopped Tomatoes) 1 tb "Imo Cumin to taste Salt and pepper to taste Any other spices you enjoy In guacamole Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor. Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 1/2 cups.
GTitle: Fastest Salsa in the West Servings: 1 3 lb Ripe, red tomatoes, washed -and halved 3 To 6 jalapeno peppers, -stemmed and seeded 4 Cloves garlic, minced -through a garlic press 1/2 c White onion, minced 2 tb Ground chili powder (New -Mexican, if possible) 1/4 ts Ground cumin 1/4 c Cider vinegar (Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You mayneed two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender androughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett
MTitle: Fettuccine Alfredo Yield: 2 servings 4 T Butter 6 T Parmesan cheese 8 oz Fettuccine 1/2 c Heavy cream 1 x Salt and pepper to taste Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.
MTitle: Fettuccine with Shellfish, Tomatoes and Olives Servings: 1 6 tb Olive oil 2 lb Ripe romatoes, peeled, - seeded, chopped 3 tb Drained capers 2 tb Chopped anchovies 1 tb Chopped garlic 3/4 lb Medium uncooked shrimp, - peeled, deveined 1/2 lb Sea scallops, halved - horizontally 2 tb Chopped pitted Kalamata - Olives ** 3/4 lb Fettuccine Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mixin Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. * SOURCE: Stanhope Hotel Restaurant, New York. Bon Appetit, June 1992 Shared by Cate Vanicek
CTitle: Fiesta Hot Chocolate Yield: 4 servings 1/2 c Cocoa 1/4 c Dark brown sugar; packed 3 ea Cloves; whole 2 T Powdered sugar 1 x Whipped cream 1 T Flour; unbleached 4 c Milk 1 ea Cinnamon stick;broken in 1/2 1 1/2 t Vanilla 4 ea Cinnamon sticks Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
QTitle: Fiesta Rice Servings: 6 1 md Onion finely chopped 1/2 sm Green pepper, chopped 3 tb Margarine or butter 16 oz Stewed tomatoes 1 ts Salt 1/8 ts Pepper 3 c Cooked rice Cook and stir onion and green pepper in margarine in 10 inch skillet until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered over low heat until hot, about 15 minutes. My husband likes dry rice as well, I haven't timed it when I make this so you may need to cook it longer to get it to the consistency you want it.
JTitle: Fish and Chicken Servings: 6 12 Garlic cloves 1/2 ts Coarse salt 1 bn Cilantro 1 tb Paprika 1 tb Ground cumin 1 pn Cayenne pepper Juice of 2 large lemons 1 ts Olive oil 6 oz Halibut, monkfish, bream or -snapper steaks or 1 Whole 2 lb. fish, cleaned, -scales left on, but scored -several times on the sides Additional cilantro for -garnish Grilled Fish A La Marocaine This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish. Directions: Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day.
JTitle: Fish en Escabeche Yield: 12 servings 1 lb Firm white fish fillets; * 1/3 c Lime juice 1 T Cilantro; fresh, snipped, ** 3/4 t Salt 12 ea Stuffed green olives; **** 1/4 c Onion; finely chopped, 1 sm 1 c Tomato; seeded & chopped 1/3 c Lemon juice 1/4 c Olive or vegetable oil 1 t Oregano; fresh, snipped, *** 1/4 t Pepper 2 ea Jalapenos chiles; ***** 1 ea Clove garlic; finely chopped 1 ea Avocado, peeled & chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~--------------------------------------------------------------------- ~--- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.
FTitle: Fondant Mints Servings: 1 2 c Water 4 c Sugar 1/8 ts Cream of tartar 6 ts Corn syrup 1 Mint flavoring to taste 1 Coloring as desired Put water in a saucepan and add sugar and other ingredients in order given (left to right). Boil, without stirring, to 236-degrees. Pour onto wet platter and cool. Beat with spatula or wooden spoon until thick and white. Knead if necessary. Store in covered container at least 12 hours or until needed. It will keep for several months without refrigeration. Heat seasoned fondant over warm water. Season and color as desired. Pour into molds or drop onto waxed paper.
FTitle: Fondant, Cooked, and Candy Recipes Servings: 2 3 c Sugar 1 1/3 c Water 1/4 ts Salt 1/3 c Light corn syrup 1 ts Vanilla extract DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil, stirring. Cover, boil 3 minutes. Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238-F). Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. Pour out on ungreased platter. Cool to lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather into a ball, and knead with lightly buttered hands until smooth and creamy.Put in bowl, cover with damp cloth, and store in cool place until needed. FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If desired, flavor green with wintergreen and red with peppermint. Melt each color in top part of double boiler over hot water. Dip rounded end of toasted almonds in candy; harden on waxed paper. FONDANT STUFFED DATES: Color fondant with red and green food coloring, as desired. Shape in small rolls, and fill pitted dates. BONBONS: Using 2/3 of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. Shape in 3/4" balls for centers. Bits of nuts, candied or dried fruits, or coconut can be added to these centers. Let stand on waxed paper, covered, overnight. Next day, melt remaining 1/3 of the fondant set aside for this batch in toppart of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. Remove from heat. Set pan in cold water for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. With dipping fork, or other fork, dip bonbon centers, one ata time, in melted fondant to cover. (Stir after each bonbon is dipped to keep crust from forming on top. If this fondant becomes too thick, reheat or add a few drops of hot water.) Tip bonbon over onto waxed paper covered tray. Decorative circles can be made by holding dipping fork on top of bonbon for a moment. Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. Leftover dipping fondant can be dropped on waxed paper to make patties. Store, covered, in cool, dry place. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin
HTitle: Forgotten Cookies Yield: 36 servings 2 ea Egg Whites 1 pn Salt 1/4 c White Sugar 1 t Vanilla 1 c Chocolate Chips Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19.
NTitle: Fourth Street Rose Rhubarb pie Yield: 8 servings 2 ea Eggs 1/4 c Flour 1 ea Pie shell 1 x -----stuuessel topping------ 1/4 c Shortening 1 ea Pinch of salt 3/4 c Flour 1/2 c Sugar 2 c Frozen strawberries 2 c Frozen rhubarb 1/2 c Sugar 1/4 c Butter 3 T Liquid honey Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes.
FTitle: Frango Mints Servings: 1 12 oz Chocolate 1 Peppermint extract 1/2 c Margarine 1 1/2 c Powdered sugar 2 Eggs 2 ts Vanilla Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares.
QTitle: Frank-Ly Paella, Barcelona Style Servings: 8 1 lb Franks 2 c White Rice 16 Cocktail Size Mini Franks 8 oz Italian Sweet Sausage or -Hard Salami, thinly sliced 1/3 c Olive Oil 3 Cloves Garlic, sliced 1 md Onion, coarsely chopped 1/4 ts Saffron, crushed 4 c Chicken Broth 1 md Tomato, peeled, seeded and -diced 1 Green Bell Pepper, seeded -and diced 1 Red Bell Pepper, seeded and -cut into thin strips or 1 -jar whole Pimento, drained and cut -into strips Bay Leaf Salt/Freshly ground Pepper Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings. SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92
GTitle: French Dressing Mix Yield: 1 servings -Robbie Shelton 1/4 c Sugar 1 1/2 tb Paprika 1 tb Dry Mustard 1 1/2 tb Salt 1/8 tb Onion Powder Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 5 Tbs. FRENCH DRESSING MIX, enough for 1-1/4 cups French Dressing. VARIATION: ~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup. Substitute 1 Tbs. celery seed for paprika. RECIPE FOR FRENCH DRESSING 1 Pk FRENCH DRESSING MIX 3/4 Cup Vegetable Oil 1/4 Cup Vinegar Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups of French Dressing.
FTitle: Fresh Coconut Patties Servings: 20 2 c Sugar 1 c Coconut milk and water 1/2 ts Vanilla extract Green & red food coloring 1 c Grated fresh coconut Candied cherries DIRECTIONS: Mix sugar and coconut milk and water in saucepan. Bring to boil, and cook until a small amount of mixture forms a soft ball when dropped in cold water (240-F). Pour onto a wet platter, and let stand untillukewarm. Add vanilla, and beat until thick and creamy. Knead until smooth.Divide, and add a few drops of green coloring to half and red coloring to other half. Sprinkle coconut on a cookie sheet. Dry in slow oven, 250-F, about 15 minutes. Work half of coconut into each mixture. Heat each mixtureover boiling water until softened; drop from teaspoon on waxed paper, and flatten slightly. Put a bit of cherry in the center of each. Let harden. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin
CTitle: Fresh Fruit Frappe Yield: 6 servings 1 c Watermelon; cut up 1 c Pineapple; cut up 1 c Strawberries; halved 1 c Orange juice 1 c Cantaloupe or honeydew; * 1 c Mango; cut up 1/4 c Sugar 1 x Crushed ice * Melon should be cut up. ~--------------------------------------------------------------------- ~--- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.
LTitle: Frittata Ranchera Yield: 5 servings 3 T Butter or margarine, melted 1/2 c Chopped green bell pepper 2 c 15 oz ranch style beans 2 T Water 1/2 c Chopped onion 3/4 c Cubed cooked ham 8 ea Eggs Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6
OTitle: Fromage De Tete De Porc (Farmhouse Brawn) Servings: 8 1 Fresh pig's head 4 Shallots 4 Carrots 4 Onions 1 lg Leek 1 Clove garlic 1 Sprig each parsley, -marjoram, thyme 1 Bay leaf 1 tb Salt 10 Black peppercorns 4 Cloves Black pepper (optional) 2 tb Finely chopped parsley Serves 8- 10 Have the butcher split the head into halves and remove the ears. Place cut side down in a sieve and pour fast-boiling water over the skin. Drain and scrape off any blemishes. Peel and finely chop the shallots. Peel the carrots and onions and trim the leek, cut them all into pieces. Place the pig's head, car- rots, onions, leek and peeled garlic in a large pan, covergenerously with cold water and bring slowly to boiling point over low heat.Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or until the meat detaches itself from the bones. Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl. Add the brains, and the tongue skinned and cut into small pieces. Mash with a fork and mix well. Test for seasoning, add black pepper if necessary so that themixture is well flavoured. Mix in the chopped shallot and parsley, and stirto incorporate thoroughly. Pour into 2 wetted moulds and when cold refrigerate until required. To serve, cut into slices and arrange on a large serving dish surrounded bylettuce leaves. Hand French mustard separately and a mixed green salad tossed in vinaigrette dressing. Being made of fresh meat this brawn should be eaten within a week. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN0-671-06542-4 Posted by Stephen Ceideberg
FTitle: Frosted Walnuts Servings: 6 1 1/2 c Sugar 1/2 c Sour cream 1 1/2 ts Vanilla 1 lb Walnuts or pecans 1 ts Cinnamon 1 ts Nutmeg Mix sugar, sour cream, and spices. Bring to a full boil. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper, separate, and let cool completely. Place in an air-tight container. Will keep up to 3 months (if no-one knows they exist, otherwise they last about 2 days).
FTitle: Fruit Candy Servings: 36 1 c Pitted dates 1 c Raisins 1 c Chopped nuts 1 c Macaroon(?) coconut 1/4 ts Salt Chop dates. Grind raisins through food chopper using medium blade. Combinedates and raisins and mix well. Add chopped nuts and 3/4 cup of coconut. Mix well. Form into balls and roll in the remaining coconut. Wrap in wax paper. Chill. Slice. Store in a cool place in a covered container. Makes36 pieces. VARIATIONS: Dried apples, dates, pineapple, apricots, or other fruits of your choice. Origin: The Oats, Peas, Beans & Barley Cookbook Shared by: Sharon Stevens Aug/91
FTitle: Fruit Goops Servings: 6 5 qt Popped popcorn 2 c Sugar 1 (6 oz) can frozen grape -juice concentrate 3/4 c Water 1/2 c Light corn syrup 1 ts Vinegar 1/2 ts Slat Preheat oven 250. Place popcorn in a large 4 inch butttred baking pan. Keep warm in oven. Combine all ingredients except popcorn in a large saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 ona candy thermometer. Mixture will bubble so watch closely to keep it from boiling over.Remove popcorn from oven and pour syrup
FTitle: Fruit Jellies Servings: 6 1/2 pt Strained fresh raspberry -juice 1 lb Loaf sugar 1 oz Powdered gelatin Colouring if necessary 2 tb Cold water 10 Drops lemon juice Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming itin a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour into a tin previously rinsed in cold water. If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour. When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water. Turn the jelly out on to a board. Cut into cubes and roll in very fine confectioner's sugar. Stand the sweets in a warm place overnight so that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure strainedblackcurrant syrup 1 oz granulated sugar 1 tablespoon pure glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the gelatine in a little water. Dissolve the sugar and glucose in the juice - very slowly, over gentle heat. Add glycerine and bring to boiling point. Remove from heat, add gelatine and stir until dissolved. Re-heat but do not boil. Rinse a 6 sandwich tin with cold water; pour the jelly mixture in. Proceed as in second paragraph of directions for Raspberry Jellies. This is a very good sweet for irritated throats. Fruit Jellies All juicy fruits in season make delicious sweets. Proceed as for Raspberry Jellies, using colouring when necessary to enhance the natural tint. Redcurrants, gooseberries - both green and red - blackberries, hips and pineapples are just a few to be tried. Fresh pineapple must be well cooked if used with gelatine, as it contains a natural digestant which dissolves gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT (This is the chapter that the author said to use for crystallising the jellies. I assume where it says fruit you would substitute jellies.) A sparkling finish is much sought after in this class of sugar work, so here are two recipes-one very simple,the other correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit very quickly into boiling water-just in and out-drain it on blotting-paper or butter muslin. Have ready sufficient sieved granulated sugar spread upon a sheet of paper to accommodate the fruits. Roll them gently about in the sugar until completely coated. Leave in a dry, warm situation for some hours to reduce any moisture. They will have a satisfying appearance, glistening in the light. ADVANCED CRYSTALLISING A crystallising tray is much to be desired for this purpose, but to improvise, a baking tray, deep and able to accommodate two wire cake racks
CTitle: Fruit Juice Slush Yield: 20 servings 2 c Boiling water 4 ea GREEN tea bags 7 c Water 2 c Sugar 1 cn Frozen orange juice (10 oz) 1 cn Frozen lemonade 2 c Rum, gin, or vodka Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together. Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP.
CTitle: Fruit Medley Punch Yield: 12 servings 1 x Della robbia ice ring * 3 c Apricot nectar, chilled 1 c Lemon juice 1 c Sugar 20 oz Strawberries, frozen 2 pks 3 c Cold water 6 oz Frozen orange juicethawed*** 32 oz Bottle ginger ale, chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~--------------------------------------------------------------------- ~---- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.
GTitle: FRUITED RICE MIX Yield: 1 servings -Robbie Shelton 3 c Long-grain White Rice; -uncooked 3 tb Dried onion; minced 1 1/2 tb Curry powder 4 tb Instant Chicken Bouillon 1 tb Salt 1 c Dried Apples; crushed 1/3 c Golden Raisins 1/3 c Slivered Almonds; toasted Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice.
HTitle: Frying Pan Cookies Yield: 36 servings 2 Eggs, unbeaten 1 c Sugar* 1 1/2 c Dates, chopped Salt Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos
GTitle: Garlic Olives Yield: 2 servings 2 c Canned green olives; drained 2 Garlic cloves; slivered 3 sl Lemon (thin slices) 1 ts Black peppercorns 3 Bay leaves Whole sprigs dried thyme -OR- Basil -OR- oregano -(optional) 1/4 c Sherry or vinegar Olive oil Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times
TTitle: Garlicky Mashed Potatoes Yield: 4 servings 6 ea Potatoes 8 ea Garlic cloves 1/2 ts Salt 2 T Butter 1/4 c Milk 1 x White pepper Calories per serving: 224 Fat grams per serving: Approx. Cook Time: :30 Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in butter and enough milk to make a creamy consistency. Season with pepper to taste. Serve at once. from Gail
JTitle: Gefilte Fish Servings: 18 1 lb Whitefish -or- Turbot -Fillets, fresh or frozen 1 lb Pike Fillets, fresh or -frozen 2 Onions, sliced 4 c Water 2 Carrots, sliced 1 ts Salt 1/2 ts Ground White Pepper 2 Eggs 1/4 c Matzo Meal Defrost the fish, if frozen. Save the head, skin and bones of fish when filleting. Place them in a large saucepan with the onions, water, carrots, salt and pepper. Cook over high heat until the fish is ready. Grind the fish in a food processor. Add the eggs and matzo meal. Mix until well blended. Drop balls of the fish mixture into the fish stock. Cover and simmer for 30 minutes. Remove the cover and continue cooking for 10 minutes longer. Cool the fish balls and place on a platter or in a bowl. Strain the fish stock over fish balls. Add the carrots around the fish. Chill Serve with horseradish. Serves 18 One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12 Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56 Exchange Value: 2 Lean Meat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
JTitle: Gefilte Fish Servings: 6 3 lb Fresh fish (1 lb. each of -whitefish, pike and carp) 2 lg Onions, peeled and slice 6 c Water 2 Carrots, sliced 2 ts Salt 1/2 ts White pepper 2 Eggs 6 tb Ice water 1 1/2 tb Matzo meal or cracker meal Horseradish Have fish filleted but reserve head, skin, and bones. Place head, skin and bones in a large saucepan . Add onions, water, carrots, salt and pepper. Bring to a boil, lower heat, and simmer until fish is ready. Grind fish fillets finely Put fish into a bowl; correct seasoning. Add eggs, ice waterand matzo meal. Chop until mixture is smooth and well blended. With wet hands, shape fish mixture into balls about the size of a small baking potato. Place balls into fish stock carefully, cover, and simmer slowly for1 1/2 hours. Remove cover during last 30 minutes of cooking. Cool fish slightly and place on a platter or put in a bowl. Strain stock over fish. Place carrots around fish. Chill. Serve with horseradish, white or red. Makes 6 servings.
PTitle: General Tao's Chicken (Le Piment Rouge) Yield: 4 servings 10 oz Chicken Legs, deboned 2 c Soya Oil 1 tb Ginger Root, minced 2 ea Scallions, chopped 1 tb Garlic, minced 2 tb Dry Chili Pepper 2 tb Sugar 2 tb Soy Sauce 1 1/2 t Vinegar 2 tb Cornstarch 1/4 c Chicken Stock 1 t Sesame Oil MMM--------------------------MARINADE------------------------------- 1 ea Egg White 1 tb Cornstarch 1 tb Soy Sauce For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27.
PTitle: GENERAL TSO'S CHICKEN Yield: 4 servings 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Chopped fresh orange peel OR 2 ts - dried citrus peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns * (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
LTitle: Get Together Rice Yield: 2 servings 1/2 c Uncooked Rice 2 t Corn Oil 1/4 c Diced Onion 2 ea Scallions, sliced 1/2 c Snow Peas 1/2 c Fresh Bean Sprouts 1/3 lb Honey Roast Ham 2 t Soy Sauce 1 t Sugar 1 tb Peanut Oil 1 ea Egg 1 x Salt Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil. When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients. Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning. Add salt if necessary. Serves 2. From The Gazette, 91/02/13.
GTitle: Ginger Orange Cream Cheese Spread Yield: 1 servings Sharon Stevens 1 c Light cream cheese 2 tb Orange juice 2 tb Ginger marmalade or chopped -preserved ginger 2 ts Honey 1 ts Grated orange rind In food processor or with mixer, blend cream cheese, orange juice,marmalade and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
HTitle: Gingerbread Teddy Bears Yield: 24 servings 1 c Butter (or margarine) 2/3 c Brown sugar 2/3 c Corn syrup and/or molasses 4 c Flour 1 1/2 ts Cinnamon 1 ts Ginger 1/2 ts Ground cloves 3/4 ts Baking soda 1 Egg; lightly beaten 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way,
TTitle: GINGERED CARROTS Yield: 6 servings 6 ea Medium carrots, 1" pieces 1 t Cornstarch 1/4 t Ground ginger 1 t Low fat margarine 1 T Sugar 1/8 t Ground nutmeg 1/4 c Orange juice Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g.
BTitle: GLAZED CORNED BEEF Yield: 8 servings 3 lb Corned beef 1 c Orange marmalade 4 tb Prepared Dijon mustard 4 tb Brown sugar Place corned beef in large pot and cover with boiling water.Bring to a boil,lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350 degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat is done,remove from pot and drain.Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown.Serve hot or at room temperature with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
CTitle: Glogg Yield: 2 servings 1 t Finely shredded orange peel 1 ea Whole clove 1 3/4 c Sweet red wine 2 t Raisins 4 ea Whole, blanched almonds 1 ea Inch stick cinnamon, broken 1 ea Cardamom pod, opened 1/4 c Whiskey 1 t Honey For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug.
DTitle: Golden Cheddar Corn Bread Yield: 6 servings 1 c Corn meal; white if poss. 1 t Baking powder 10 oz Cheddar; sharp, shredded 1/4 c Butter, melted 1 c Unbleached flour 1 1/2 t Salt 1 c Milk 1 ea Egg; lg, beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot.
HTitle: Goody Cake Servings: 24 1 pk Yellow Cake Mix 1 c Nuts 1 Stick Butter/Margarine 1 pk Powdered Sugar (1 Lb Box) 1 pk Cream Cheese Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottomlayer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350°F for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer.
NTitle: GOURMET CHILI POT PIE TOPPING Yield: 6 servings 1 c All purpose flour 1 c Yellow corn meal 3 tb Sugar 2 ts Baking powder 3 tb Butter, melted and cooled 3/4 c Milk 1 Egg, lightly beaten 1/2 c Grated cheddar cheese 2 ts Chopped chilies, or to Taste Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili. Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more. Servings: 6
NTitle: Grandma Rampke's Easy Rhubarb Pie Yield: 12 servings 1 c Rhubarb rib, cut into 1 Pieces 1/2 Pie crust 1/2 c Sugar 2 Eggs 1/2 c Sugar 1 c Milk Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
OTitle: Greek Chopped Meat Stuffing Servings: 6 2 Onions, chopped 1 Stalk celery, chopped 2 tb Butter 1 lb Ground beef Liver from turkey, finely -chopped 1 lb Mild breakfast sausage 1/2 c Dry red wine 2 tb Tomato paste 2 tb Chopped fresh parsley 1 tb Chopped fresh dill 3/4 lb Roasted chestnuts, peeled -and coarsely chopped 1/4 lb Pignoli nuts 1/2 c White raisins 1/4 c White rice 1 c Water 1 lb White bread crumbs Rose Vaggelopoulos of Bridgeport, connecticut, has a large family, all of whom are great fans of her special turkey stuffing. "It's very different and absolutely delicious." says Rose's grand daughter, Diane Connelly. "On Thanksgiving, I eat just the stuffing." If pignoli nuts are too expensive, the cook says, you can substitute walnuts or even pecans. salt and pepper to taste Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey. Origin: Hearth and Home Companion. Shared by: Sharon Stevens
OTitle: Greek Ribs Servings: 4 1/2 c Butter 1 ts Garlic powder, or more to -taste 3 lb Pork spareribs lemon juice oregano Combine butter and garlic. Rub garlic mixture on both sides of ribs. Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs. Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
KTitle: Greek Style Moussaka Servings: 6 3 md Eggplants 1/2 c Vegetable oil 3 lg Onions; chopped fine 2 lb Ground lamb; (or beef) 3 tb Tomato paste 1/2 c Red wine 1/2 c Chopped parsley 1/4 ts Ground cinnamon Salt Freshly ground pepper 1/4 lb Butter 6 tb Flour 1 qt Milk 4 Eggs; beaten until frothy Grated nutmeg 2 c Ricotta or cottage cheese 1 c Fine bread crumbs 1 c Grated Parmesan cheese Peel the eggplants and cut them into slices about 1/2 inch thick. Brown theslices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When themixture is thickened and smooth, remove it from the heat. Cook slightly andstir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesanand crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead. FROM: RITA TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can beserved lukewarm or at room temperature. Format for MM Judy Garnett.
JTitle: Greek Style Red Snapper Servings: 4 2 lb Red Snapper fillets 1 lg Red onion,thinly sliced 2 ts Oregano leaves 4 tb Lemon juice 4 tb Minced fresh parsley 1 lg Tomato,cored and chopped 1/2 c Crumbled Feta or Blue cheese Place fish in a lightly oiled baking dish.Lay onions over fish and sprinklewith oregano and lemon juice. Mix together parsley and tomatoes and spreadover fish, then sprinkle with cheese. Cover tightly with foil and place ina preheated 350 degree oven for 25 to 30 minutes or until fish flakes easily with a fork. Serves 4.
TTitle: Green Beans And Bamboo Shoots Yield: 4 servings 10 oz (1 pk) frozen green beans * 1 T Margarine or butter 1/4 t Sugar 1 c Bamboo shoots ** 1/4 t Salt 1/4 t Ground ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~--------------------------------------------------------------------- ~---- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute.
ITitle: Green Onion Dip Yield: 1 servings 1 c Mayonnaise 1/2 c Sliced green onion 1 t Dijon mustard 1 c Sour cream 1/2 c Parsley sprigs 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups.
MTitle: Grundstock Nudelteig (Basic Pasta Dough) Servings: 4 400 g Flour (3 1/2 cups) 2 Eggs 1/8 l Water (1/2 cup plus 1/2 -Tbsp) Mix flour, eggs (only if pasta is supposed to be more on the firm side), and water, and knead into a firm dough. Continue kneading until dough pulls free off hands and pasta board. Cut into 2 or 3 loaves, and again knead until smooth. Let rest for 20 to 30 minutes, then - on a floured pastry board - roll out. Cut noodles with a knife, or roll with with the palm of your hand. Serves 4. [Note: For 'Schupfnudle' - noodles rolled by hand - do not use any egg, else the noodles get too firm. Also, the cooked, drained and rinsed 'Schupfnudle' are swished around in butter foam or lard before serving withstewed fruit or salad. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
ITitle: Guacamole Yield: 5 servings 1 ea Yellow onion quartered 1/3 c Mayonnaise 1/2 t Salt 1 ea Juice of 1/2 a lemon 1/2 t Crushed chili peppers 2 ea Ripe avocados, halved pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese).
DTitle: Ham Biscuits Yield: 12 servings 2 c Whole wheat pastry flour, Or unbleached white flour 4 ts Baking soda 1/2 c Cooked ham, diced fine 4 tb Butter 3/4 c Milk, apple juice or water Stir flour, baking soda and ham together. Cut in butter until crumbly. Add milk and quickly moisten. Roll out dough on floured board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
OTitle: Ham mousse in sherry aspic Yield: 8 servings For the aspic: 2 c Chicken broth 1 Onion, sliced 1 lg Egg white, reserving the she -l 1 Unflavored gelatin 1/4 c Med-dry sherry Garnish: Egg white, hard-boiled Black truffles For the mousse: 2 Unflavored gelatin 1/4 c Medium dry sherry 3 tb Scallions, finely chopped 1 tb Unsalted butter 2 c Chicken broth 2 tb Tomato paste, 3 c Cooked ham, ground 1/8 ts Nutmeg 1 c Heavy cream In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish
LTitle: Hawaiian sweet-and-sour meatballs Yield: 4 servings 1 1/2 lb Ground beef 1/4 t Nutmeg 1 t Salt 2 T Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 1/4 t Pepper 2 ea Green peppers,bite size 1/4 t Garlic powder or minced garl 4 T Cornstarch 1 1/4 c Pineapple juice 1 T Soy sauce 1/3 c Water 3 T Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings.
NTitle: Haworth Bilberry Pie Servings: 1 500 g Bilberries 125 g Caster sugar 2 lg Apples cooking Shortcrust or puff pastry Egg white, lightly beaten Sugar, extra Mix the bilberries and half the sugar. Core the apples and bake until tender. Scrape out the pulp and sweeten with the remaining sugar and mix with the bilberries. Butter and line a pie plate with pastry. Put in the bilberry filling and cover with pastry. Brush with egg white if using shortcrust pastry. Sprinkle with a thin layer of sugar. If using puff pastry glaze with an eggglaze. Bake in a hot oven to set the pastry - gas 6 to 7, 200 - 220 Celsius (400 -425 F) - then lower the heat to moderate (gas 4, 180C, 350F) to cook the fruit. Serve with cream.
STitle: Heart Russian Beet Soup Yield: 8 servings 1 c Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 c Cold water 1 Bay leaf 8 Whole peppercorns 2 Cloves garlic 2 tb Dried parsley 1 Carrot 1 Celery stalk 1 Large red onion 1 ts Salt (opt) 8 Beets for soup 2 Small beets 2 c Green cabbage, shredded 2 Large leeks, sliced 3 Medium potatoes, cut Into eighths 1 cn (1 lb 13 oz) tomatoes 1 tb Tomato paste 3 tb Red wine vinegar 4 tb Sugar 1 lb Kielbasa (opt) 2 tb Flour 1 tb Butter, melted 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more.
STitle: Hearty Halloween Soup Yield: 6 servings 1 lb Ground turkey 1 c Chopped onion 1 c Celery, diced 2 Cloves garlic, diced 6 c Water 1 Cube vegetable, beef or Chicken bouillion 1 c Red potatoes, diced 1 Bay leaf 1/8 ts Basil 2 tb Parsley, chopped 1/2 ts Thyme 6 Tomatoes, diced 1 c Leftover turkey gravy 2 c Vermicelli Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked.
STitle: Hearty Minestrone Yield: 6 servings 1 lb Hot or Mild Italian Sausage 2 tb Olive oil 1 ea Large onion, chopped 3 ea Large cloves garlic, chopped 5 c Chicken stock 1 cn 28 oz tomatoes, chopped 1 pk 10 oz frozen spinach, chop 1 1/2 c Sliced carrots 1 1/2 c Frozen cut beans 1 1/2 t Dried basil 1/2 t Dried Marjoram 1 pn Hot Pepper Flakes 1 cn 19 oz Romano beans 3/4 c Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 ~ 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09.
STitle: Hernekeitto Yield: 6 servings 1/2 lb Dried whole green peas 2 qt Cold Water 1 lb Pork leg 1 t Dried marjoram 1 pn Dry mustard 1 ds Salt 1 ds Ground Pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30.
ATitle: Homemade Chips, Lo cal, lo fat. Yield: 4 servings 1 ea Unpeeled baking potatoe 2 T Fat free italian dressing Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min.
RTitle: Homemade Croutons Yield: 2 servings 1 T Butter 2 ea Garlic cloves minced 1 t Thyme 5 T Light oil 1 t Oregano 5 ea Day old bread Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown.
KTitle: Homemade Haggis Servings: 6 INGREDIENTS: 1 lb Boneless lamb shoulder or -breast, cut into Pieces, or use ground lamb 1/2 lb Lamb liver, cut into pieces 1/2 c Water 1 sm Onion, coarsely chopped 1 lg Egg 3/4 ts Salt 3/4 ts Ground black pepper 1/2 ts Sugar 1/4 ts Ground ginger 1/8 ts Ground cloves 1/8 ts Ground nutmeg 1 c Old fashioned rolled oats Servings: 6 Notes: This skinless haggis is planned for American tastes, yetcontains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes. DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve. Source: Country Living, March, 1991
GTitle: HOMEMADE MUSTARD Yield: 1 servings 1/4 c Dry mustard; Colemans 1/4 c White wine vinegar 1/3 c Dry white wine 1 T Sugar 1/2 t Salt 3 ea Egg yolks You begin with dry mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month. Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or
TTitle: Homestyle Zucchini & Tomatoes Yield: 4 servings 2 T Oil 4 1/2 c Thinly sliced zucchini 1 ea Env. soup mix ** 1 ea Med clove garlic fine chop 4 1/2 oz (1 can) tomatoes * 1 1/4 t Basil leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~--------------------------------------------------------------------- ~---- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes.
RTitle: Honey and Garlic Dressing 2 Yield: 6 servings 1 1/2 c Mayonnaise 3 T Liquid honey 1 T Dijon mustard 1 t Tabasco 1/4 c Red wine vinegar 2 ea Garlic cloves, crushed 1 T Worcestershire sauce 1 ea Salt and pepper to taste Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions
PTitle: Honey Curried Chicken Yield: 2 servings 4 ea Chicken breasts; skin on 1/4 c Honey 3 t Curry powder or garam masala 1 ea Clove garlic small crushed 2 T Lemon juice 1 ea Salt and pepper to taste 1/4 c Butter melted 2 T Dijon mustard 2 x Hot pepper sauce 2 T Soya sauce 1 t Ginger grated or finely chop In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe
RTitle: Honey garlic dressing Yield: 5 servings 3 ea Egg yolks 1 T Paprika 1 1/2 T Salt 1/2 c Honey 3/4 c Red wine vinegar 4 c Olive oil 1 T Crushed black pepper 1 T Fresh purred garlic 3/4 c Tarragon In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups
PTitle: Honey-Apple Glazed Turkey Breast Yield: 12 servings 1/3 c Honey 1 tb Dry Mustard 1 (6 Oz.) Can Frozen Apple Juice Concentrate, Thawed & Undiluted 1 (6 1/2 To 7 Lbs.) Turkey Breast Skinned Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat 1.9. Chol. 72.)
DTitle: Honeymoon Sourdoughs Yield: 4 servings 1 c Active starter 1/2 t Baking powder 1 1/4 c Prepared biscuit mix 1 T Cooking oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits.
OTitle: Hoppel Poppel Servings: 2 1/2 c Leftover lean pork 3 lg Eggs 4 tb Unsalted butter 1/4 c Chopped white onions 2/3 c Diced leftover peeled -potatoes 1 tb Heavy cream 1/2 ts Chopped fresh dill 1/4 ts Salt (or to taste) 1/8 ts Freshly ground black pepper 2 Sprigs dill 1. Remove the pork and eggs from the refrigerator approximately 45 minutesbefore proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderateheat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently. 4. Add the pork and saute for about 3 minutes. Stir frequently. 5. Break the eggs in a bowl and add to them the cream, chopped dill, salt,and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side of the 'Hoppel Poppel' is face up. 8. Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92
STitle: HOT AND SOUR SOUP Yield: 8 servings 4 ea Chicken breasts, skind,boned 1 T Salad oil 3/4 t Ground white pepper 1/4 lb Snow peas 8 oz Can bamboo shoots, drained 1 lb Firm tofu, cut bite size 2 ea Eggs 4 T Soy sauce 6 c Water 3 T White wine vinegar 1 ea Red pepper, thin strips 2 ea Chicken bouillon cubes 1/3 c Cornstarch 1 ea Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.
PTitle: Hot And Spicy Chicken Wings Yield: 4 servings 1 cn Tomato sauce (8oz) 2 tb Red pepper flakes 2 tb Hot sauce 1 tb Garlic powder 1 tb Onion powder 2 tb Jalapeno peppers, chopped 1 lb Chicken wings Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350° for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4.
CTitle: Hot Buttered Rum Yield: 2 servings 2 T Brown sugar 1 x Dash ground cinnamon 1 1/2 c Warm water 1 x Lemon slices (opt.) 4 t Butter or margarine,softened 1 x Dash ground nutmeg 1/2 c Rum In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.
ITitle: Hot Chedder Bean Dip Yield: 2 servings 1/2 c Mayonnaise 1 c Shredded chedder cheese 1/4 t Hot pepper sauce 16 oz Pinto beans drained, mashed 4 oz Chopped green chilies Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
CTitle: Hot Chocolate Mix Yield: 10 servings 2 lb Nestles quick 14 qt Milk, (1 box) powdered 16 oz Coffeemate 2 lb Powdered sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water.
ITitle: Hot Crab Dip Yield: 1 servings 3 oz Cream cheese 6 oz Crabmeat, drained 1 T Lemon juice 1/2 c Mayonnaise 1/4 c Minced onion 1/8 t Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup.
QTitle: Hot German Rice Salad Servings: 6 6 sl Bacon, cut in 1/4" pieces 1/2 c Cider vinegar 3 tb Sugar 2 tb Water 1/2 ts Salt 1/4 ts Black pepper 1 sm Carrot, grated 2 tb Fresh parsley, chopped 4 c Cooked rice In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes. This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage. Posted by M. Hackmann 4/30/93
RTitle: HOT POTATO AND BROCCOLI SALAD Yield: 6 servings 4 ea Potatoes, medium, peeled 1/4 c Vegetable or salad oil 1/4 t Garlic powder 1 t Basil 2 ea Green onions, sliced 1 ea Bunch broccoli, broken flore 1/4 c Lemon juice 3/4 t Salt 1/4 t Liquid hot pepper sauce Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g.
OTitle: Hungarian Letcho Servings: 6 2 md Onions, chopped 2 tb Oil 2 lg Green peppers 1 tb Paprika 3 lg Tomatoes, chopped -OR 16 oz Tomatoes, canned Salt Pepper -to taste 1/2 ts Caraway seeds 4 Franfurters -OR 6 sl Salami In a large frying pan, saute the onions in vegetable oil, until limp. And peppers, and saute, mixing well, until limp, and the onions are slightly browned. Add paprika and mix well for a few minutes. Add tomatoes, and bring mixture to a boil. Reduce heat and simmer, covered, for ten minutes. Add salt and pepper, to taste. the carraway seeds are optionl. In a separate sauce pan, boil frankfurters (salami) in water for five minutes. Add boiled meat to vegetagle mixture. Return to a simmer, mixingwell. (can be served immediated, or reheated)
NTitle: Impossible Banana Cream Pie Yield: 6 servings 1 c Milk 1/3 c Butter 1 t Vanilla 3 Eggs 1 1/2 c Sugar; granulated 1/2 c Bisquick baking mix 2 Bananas; medium, sliced 1 c Whipping cream; chilled 2 T Sugar; powdered Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. from _The Best of Bisquick_
NTitle: Impossible Buttermilk Pie Yield: 6 servings 1 1/2 c Sugar 1 c Buttermilk 1/2 c Bisquick 1/3 c Melted butter 1 ts Vanilla 3 x Eggs Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. --- Susan Brumer, L-Cuisine
NTitle: Impossible Chicken Parmigiana Yield: 8 servings 3/4 c Creamed cottage cheese -Small curd 1/3 c Grated parmesan cheese 1/2 ts Garlic powder 1/2 ts Oregano 1/2 ts Basil 1 cn Tomato paste 6 oz. 1 c Milk 2 x Eggs 2/3 c Bisquick 1/4 ts Pepper 1 1/2 c Chicken, cooked & diced 1 1/4 c Mozzarella cheese shredded Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Source: Anna Cassell ---
MTitle: Impossible Macaroni And Cheese Pie Yield: 4 servings 2 1/4 c Cheese; cheddar, shredded 2 1/2 c Milk 1/2 c Bisquick baking mix 1/4 ts Sauce; red pepper 1 c Macaroni; uncooked 4 Eggs 1/4 ts -Salt 1/4 c Cheese; cheddar, shredded Approx. Cook Time: :40 Preheat oven to 400F. Grease pie plate, 10x1 1/2". Mix two cups cheddar cheese and macaroni, sprinkle in plate. Beat remaining ingredients except for 1/4 cup cheese till smooth 15 seconds in blender. Pour into plate. Bake till knife inserted in centre comes out clean, about 40 minutes. Sprinkle with 1/4 cup cheese. Bake till cheese melts, 1-2 minutes. Cool 10 minutes.
NTitle: IMPOSSIBLE RHUBARB STREUSEL PIE Yield: 6 servings LISA CRAWLEY (TSPN00B) MMM----------------------STREUSEL TOPPING--------------------------- 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped MMM--------------------------FILLING------------------------------- 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B
JTitle: Impossible Tuna And Cheddar Pie Yield: 6 servings 2 c Onions; chopped 1/4 c Butter 2 cn Tuna; 6/2 oz -drained 2 c Cheddar; shredded 3 Eggs 1 1/4 c Milk 1 c Bisquick 1/4 ts -Salt 1/8 ts -Pepper 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Source: _The Best of Bisquick_
BTitle: INDOOR MEAT STICKS Yield: 4 servings 1 lb Of sirloin 1 Green pepper 1 Zucchini 12 Pearl onions 1/2 lb Mushrooms MMM--------------------------MARINADE------------------------------- 1/2 c Chopped onions 2 tb Sesame seeds 2 tb Peanut oil 1/2 c Soy sauce 1/2 ts Salt 1/4 ts Pepper 2 tb Brown sugar 1 ts Lemon juice Combine the marinade and set aside.Cut and cube the sirloin and add it to the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the green pepper into squares and the zucchini into small wheels. Arrange the meat on skewers and the green pepper,zucchini,onions and mushrooms on separate skewers.Broil the meat on a rack 4" from the heat.Brush with marinade and turn every 2 or 3 minutes.The meat should cook for about 10 minutes and the vegetables for about 5 minutes.
JTitle: Ingelegde - African Recipe Servings: 2 8 oz Firm white fish fillets -(flounder, scrod, or cod), -cut into 2 Inch pieces 1/2 c Water 1 tb Lemon juice 3 Peppercorns 1 Bay leaf 1 ds Salt SAUCE 2 ts Vegetable oil 1/2 c Sliced onion 1/2 ts All-purpose flour 1/4 c Water 1 tb Lemon juice 1 1/2 ts each granulated sugar -and malt vinegar or cider -vinegar 1/4 ts Each curry powder and salt 1 ds Pepper Lemon twists Parsley sprig To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid. To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemonjuice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce overfish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.
QTitle: Iwitma Palaaw (Garbanzo Pilaf) Servings: 10 1/2 lb Garbanzos (dried) 5 c Rice 3/4 c Oil 3/4 lb Lamb (leg meat cubed) 2 lg Onions (sliced) 2 1/4 c Carrots (peel & dice) Salt & Pepper 1 ts Cumin (ground) 1 c Barberries or Currants FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon.Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meatarranged on top. Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times)
GTitle: Jalapeno Mustard Yield: 1 servings Karen Mintzias 2 ts Whole coriander seeds 1/4 c Whole yellow mustard seeds 1/4 c Whole black mustard seeds 1/4 c Dry powdered mustard 3/4 c Water, cold 3 Garlic cloves - peeled and chopped 1 sm Onion, peeled & chopped 3 sm Jalpeno peppers, seeded 1/4 c Cider vinegar 1/4 c Dry white wine Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias
LTitle: Jambalaya Yield: 6 servings 1/4 c Butter 2 ea Cloves garlic, crushed 1 1/2 c Long grain rice 1 t Salt 1/4 t Cayenne 1/2 c Chopped green pepper 1/4 c Parsley, dried 3 ea Chicken breasts cook cube 1 c Chopped onion 28 oz Can tomatoes 1 t Basil 1/2 t Pepper 1 T Soup mix 1/2 c Sliced celery 1 lb Shrimp uncooked 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone.
OTitle: JEAN CHRETIEN'S TORTIERE Yield: 6 servings 1 lb Pork - ground 1 Onion - minced 1 ts Poultry seasoning 1 Tomato - small, cooked and Mashed Salt and pepper Pastry for 1 double-crust Pie Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Servings: 6
KTitle: Kadin Budu (Ladies' Thighs' Croquettes) Servings: 6 750 g Finely ground lean lamb -OR- finely ground lean beef 1 c Boiled rice 1 md Onion; finely chopped 1/2 c Crumbled beyaz peynir -(feta cheese) 1/4 c Finely chopped parsley 1 ts Finely chopped dill Salt Freshly ground black pepper 2 lg Eggs Plain flour; for coating Oil; for shallow frying The Turks' appreciation of the fair sex is apparent even in the naming of recipes. Form the meat mixture with a certain voluptousness to an elongated egg shape. Don't make them too plump - we all like to be flattered, don't we? Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinderusing fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. Moisten hand with water to facilitate handling. Place kadin budu into baking dish side by side as they are finished. Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour in a plate and roll budu in flour, one at a time,placing them into a frying pan of heated oil as they are coated. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1
HTitle: Kay's Shortbread Yield: 6 servings 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 t Cornstarch 1 pn Baking powder 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12
QTitle: Keefer Court Sticky Rice Dumplings Yield: 20 servings MMM---------------------------DOUGH-------------------------------- 3 c Glutinous Rice Flour 1/2 c Sugar 1 c Water MMM--------------------------FILLING------------------------------- 4 oz Pork loin 1 ts Rice wine 1/2 tb Cornstarch 1/4 ts Salt 4 ts Oil 1 ts Small chopped bamboo shoot 1 ts Chopped green onion 1/2 ts Soy sauce 1 ts Sesame oil 1/2 ts Salt 1/4 ts Black pepper 1/2 ts Monosodium glutamate (opt.) 1/4 ts Sugar 1 ts Cornstarch 1/2 c Water 4 oz Dry shrimp 8 c Oil for frying For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375
MTitle: Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 5 Eggs 1 c Water Salt Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water. In olden days, the spaetzle dough was forced through a three- legged sieve,by means of stirring. This resulted in the so- called 'Knoepfle' (little buttons). Another method - more common in the Wuertemberg area - is to putthe dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
TTitle: KOORMA VEGETABLE CURRY Yield: 6 servings 2 T Margarine 4 ea Garlic cloves 4 oz Can mild chiles drained chop 1 t Coriander, dry mustard 2 ea Potatoes, peeled and diced 2 ea Large carrots 2 c String beans, 1 in. pieces 1 ea Hopped onion 14 oz Can plum tom w liquid, chop 1 t Grated ginger, salt, cumin 1/2 t Turmeric, nutmeg, cinnamon 3 c Bite sized cauliflower 3 T Chopped fresh cilantro 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once.
KTitle: Lamb & Pear Tagine Servings: 6 2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 ts Cumin 1 ts Ground coriander 1 ts Ground ginger 1 ts Cinnamon 1 ts Black pepper Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will dovery well. 1. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2. Add the pears to the meat together with the sultanas & almonds. Cook fora further 5 minutes or until the pears are soft. Serve with rice.
KTitle: Lamb and Pear Tagine Servings: 6 2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 ts Cumin 1 ts Ground coriander 1 ts Ground ginger 1 ts Cinnamon 1 ts Black pepper Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will dovery well. 1. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2. Add the pears to the meat together with the sultanas & almonds. Cook fora further 5 minutes or until the pears are soft. Serve with rice.
KTitle: Lamb And Pine Nut Stir-Fry Yield: 2 servings 4 oz Boneless lamb 1 T Oyster sauce * 1 t Grated gingerroot 1 1/2 c Bok choy, cut in 1" pieces 2 T Water 1/4 c Pine nuts, toasted 1/3 c Water 1 1/2 t Cornstarch 1/2 t Instant chicken bouillon 1/2 c Sliced fresh mushrooms 1 T Cooking oil 1 x Hot cooked rice (opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~--------------------------------------------------------------------- ~--- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired.
KTitle: Lamb Chops Korabiak Yield: 4 servings 1/4 c Butter 10 ea Mushrooms sliced 3 ea Green onions sliced 4 ea Lamb chops 1 x Garlic powder 1 x Salt and pepper 1 c Dry red wine 1/2 t Rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce.
KTitle: Lamb Kofta with Yogurt Sauce Servings: 4 1 lb Ground lamb 2 Eggs, lightly beaten 1 1/4 c Stale breadcrumbs 2 Onions, grated 2 tb Chopped fresh parsley 1/2 ts Ground cinnamon 1 ts Ground cumin 1/2 ts Chili powder 2 ts Tumeric 1 ts Ground allspice Blend or process all ingredients until smooth and pasty. Shape 1/4 cup lamb mixture around skewer in and elongated (3 to 4 inch) sausage shape along length of skewer; repeat with remaining mixture. Tip: if using wooden skewers, soak in water before shaping meat. Just before serving, grill or barbecue kofta until cooked. Serve with yogurt sauce. Yogurt Sauce: 1/2 cup plain yogurt 2 tsp lemon juice 2 Tbsp tahini paste 1 clove garlic, crushed 2 Tbsp water Combine all ingredients in bowl; mix well. Serves 4. Source: Australian Woman's Weekly, Mediterranean Cooking posted by Linda Davis
KTitle: Lamb Pasta E Fagioli Servings: 8 1/4 c Virgin olive oil; PLUS 2 tb Virgin olive oil 2 lb Boneless lamb stew meat 1 Celery stalk; finely minced 1 sm Carrot; finely minced 1 tb Finely minced garlic 6 c Veal, lamb or chicken stock 3/4 c Dried flageolet beans -=OR=- Red kidney beans 4 Sprigs fresh oregano -=OR=- Marjoram, -=OR=- 1 tb -Dried Marjoram 4 Plum tomatoes 3/4 c Uncooked elbow macaroni MMM-----------------------------GARNISH---------------------------------- 1/2 c Grated Parmesan cheese -=OR=- Romano cheese 1 sm Onion; finely minced Freshly ground pepper Virgin olive oil IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown. Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Returnthe meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cutoff tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut acrossinto 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
FTitle: Lemon Drops Servings: 12 1/2 c Water 1 1/3 c Sugar 1/4 ts Cream of tartar 1/2 ts Lemon extract Powdered sugar In a heavy-bottomed saucepan, combine water and sugar, cook over medium heat stirring to dissolve sugar. Bring to boul. Add cream of tartar and continue boiling until syrup reaches soft crack stage, 270 F (140 C) on candy thermometer. Remove immediately from heat - syrup should stay a pale yellow color. Add lemon extract and tartaric acid. Pour syrup onto an oiledslab or into a dish. Using two wooden spoons, work into a toffee. Continue working until toffee becomes cool enough to handle with oiled hands. Pull toffee into a long roll. With oiled scissors, cut off small pieces and shape with your hands into drops. Coat with powdered sugar and allow the drops to cool and dry thoroughly. Store in airtight containers. Makes about 1/2 lb. Source: Gifts From The Pantry By Annette Grimsdale
CTitle: Lemon Spice Tea Yield: 2 servings 2 c Warm water 2 ea Slices lemon 2 ea Tea bags 1 T Honey 2 ea Inches stick cinnamon * 1 x Lemon slices (opt.) * Stick cinnamon sould be broken up into small pieces. ~--------------------------------------------------------------------- ~--- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.
STitle: Lentil and Rice Soup Yield: 4 servings 1 Large onion, chopped 2 tb Sunflower oil 2 Cloves garlic, diced 1 ts Fresh ground ginger 1 ts Curry powder 1 ts Turmeric 1 ts Chili powder 1 ts Ground cumin 1 ts Ground coriander 3 Chicken bouillon cubes 6 c Water 1 1/2 c Lentils, washed 3 c Brown rice, cooked In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice.
RTitle: Lentil Salad Yield: 4 servings 1/2 lb Lentils, cooked 1 Onion, diced 1 Clove garlic, pressed 3 c White wine 1 tb Basil 1/2 ts Thyme 4 tb Parsley 1 tb Lemon juice 4 tb Oil 2 Tomato wedges 1/2 Head iceberg lettuce, Washed Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from heat; add remaining ingredients. Chill and serve on lettuce leaves.
FTitle: Licorice Caramels Servings: 6 1 c Butter (not margarine) 2 c Sugar 14 oz Can (1-1/4 cups) sweetened -condensed milk 1 c Light corn syrup 1/8 ts Salt 1 ts Anise extract 1/2 ts Black or red coloring paste A mild, unbelievably delicious licorice flavor. You'll find black and red paste for coloring these candies in specialty and cake-decorating stores. The black caramels also make great Halloween treats-- Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges ofthe pan. Butter the foil; set aside. In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of the pan. Cook over medium heat, stirring frequently; till candy thermometer registers 244; firm-ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix. Quickly pour candy, without scraping into the buttered-foil-lined pan. Coolfor several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper., Makes 81 pieces (about 2-3/4 pounds) To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. From: Better Homes and Gardens 1990 Best-Recipes Yearbook Shared By: Pat Stockett
ITitle: Light-Style Fiesta Shrimp Dip Yield: 1 servings 10 oz Frozen cooked shrimp, -thawed, rinsed and drained 1 pk Light cream cheese, softened -(8 oz) 1/4 c Light mayonnaise 1/3 c Thinly sliced green onions -with tops 2/3 c Pace Picante Sauce 2 ts Horseradish, as desired 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups.
MTitle: LINGUINI TOMATO Yield: 6 servings 4 c Tomatoes, roasted and Blended 2 tb Garlic, roasted and Chopped Salt, to taste Pepper, to taste 6 Servings linguini, cooked, Rinsed in tap water, and Set aside 24 Roma tomatoes, grilled or Oven-roasted and sliced 6 Portobello mushrooms (or Other large mushrooms) Grilled or sauteed and Sliced 12 Fresh basil leaves TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
ATitle: Little Wieners and Orange Sauce Yield: 5 servings 2 pk Hot Dogs (cut into bites) 1/2 c Sugar 3 T Cornstarch 1 1/2 c Orange juice 8 ea Cloves whole 1/4 t Cinnamon 1/4 c Vinegar Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through.
FTitle: Lokum Servings: 6 4 c Granulated sugar 4 1/2 c Water 1 ts Lemon juice 1 c Cornflour 1 ts Cream of tartar 1 tb To 2 tb rose water Red food colouring 1/2 c Chopped, toasted almonds, -unblanched 3/4 c Icing (confectioner's) sugar Additional 1/4 cup cornflour Combine sugar, 1 & 1/2 cups water and lemon juice in a thick based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with a bristle brush dipped in cold water. Bring to the boil and boil it to soft ball stage, 115 degrees Celsius (240 degrees Farenheight) on a candy thermometer. Remove from the heat. In another thick based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups of water and stir into cornflourmixture, then place over heat. Stir constantly until mixture thickens and bubbles. Use a balloon whisk if lumps form. Pour hot syrup gradually into cornflour mixture, stirring constantly. Bringto the boil and boil gently for 1 & 1/4 hours. Stir occassionally with a wooden spoon and cook until mixture is a pale golden colour. Stirring is essential. Stir in rose water to taste and a few drops of ted food colouring to tinge it a pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours toset. Combine icing sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss into sugar mixture. Store in a sealed container with remaining sugar misture sprinkled between layers. Variations:
RTitle: Los Angeles Luncheon Salad Yield: 6 servings 1 c Fresh mushrooms, sliced 1 c Cooked shrimp 3/4 ts Tarragon leaves, crushed 1 ds Garlic powder 1/2 c Italian or herb dressing 1 Head loose leaf lettuce 3 Ripe avocados 1 Basket cherry tomatoes Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes.
CTitle: Low Calorie Lemonade Yield: 4 servings 3 1/4 c Cold water 1 x Sugar substitute * 1/2 c Lemon juice * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~--------------------------------------------------------------------- ~---- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~--------------------------------------------------------------------- ~---- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy.
LTitle: Low Fat Lentil Chili Yield: 4 servings MMM----------------------PHILLY.INQUIRER--------------------------- 8 oz PORK; lean, boneless or - GROUND TURKEY 1 c - WATER 2 ts CHILI POWDER 16 oz TOMATOES; CUT UP 1 ts SUGAR 3 CELERY; STALKS, SLICED 1/4 ts GARLIC POWDER 1 md ONION; CHOPPED 1/4 ts CUMIN; GROUND 1 c LENTILS 3/4 c SPICY TOMATO JUICE TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.
ATitle: Lung Fung Shrimps Yield: 2 servings 12 ea Jumbo Shrimps (an oxymoron) 4 ea Dried Chinese Mushrooms 6 ea Straw Mushrooms 4 ea Large White Mushrooms 1 ea Green Onion 2 ea Ginger Root Slices 4 c Vegetable Oil 1 c Chicken Stock 1 t Chinese Cooking Wine 1/4 t Salt 1/2 t Sugar 1 t Soya Sauce 2 tb Oyster Sauce 1 tb Corn Starch 2 tb Water 3 dr Sesame Oil 1 x White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13.
PTitle: Mandarin Cornish Hens Yield: 4 servings 2 (3 Lb.) Cornish Hens 1/2 c Water 2 tb Frozen Orange Juice, Thawed & Undiluted 1 ts Fines Herbes 1/2 ts Chicken Bouillon Granules 2 ts Reduced Sodium Soy Sauce Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan. Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until Done, Basting Frequently With Reserved Marinade. Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol. 48.)
STitle: Mandarin Hot and Sour Soup Yield: 4 servings 8 c Soup stock, 6-8 cups 1/2 ea Square bean curd (optional) 3 ea Dried black mushrooms 2-3* 4 ea Dried wood ears (optional)* 1 ea Slice cooked ham, shredded** 1 t Chili oil (optional) 3/4 t Salt 1/2 t Sugar 2 ea Eggs lightly beaten 1/4 lb Pork, lean 1/4 c Shredded bamboo shoot 2 T Sliced can button mushrooms 2 ea Stalks green onion, chopped 4 T Vinegar 1/4 ea Hite pepper 1/2 t Sesame oil 1 T Soy sauce 3 T Cornstarch in 3 t water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
MTitle: Manitoba Wild Rice Yield: 4 servings 1 c Wild rice 1 t Salt 2 ea Onions, chopped 3 ea Stalks celery, chopped 2 T Butter 1 x Salt and pepper to taste 4 c Water 6 ea Slices bacon 1 ea Sweet green pepper chopped 1 1/2 c Sliced mushrooms 1/4 c Beef stock or water Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper..
FTitle: Maple Apples Servings: 6 6 Tart apples 1 c Maple syrup 1 1/2 c Water Wash, pare and core apples. Leave whole. Combine water and syrup and bring to a boil. Add apples and simmer until tender. Turn frequently to insure even cooking. When apples are done, remove from pan and continue to cook syrup until thickened. Pour syrup over apples. Serve warm or cold with cream. =Steve Herrick= Source: WBZ-WBZA Home Forum 2/22/51
FTitle: Maple Cream Candy Servings: 6 2 c Brown sugar 1/2 c Cream 3 tb Butter Stir all together. Boil until it drops from spoon. Add vanilla. Beat until it thickens. Pour into buttered pan. From the book "Treasured Mennonite Recipes" from the Mennonite Community Relief Sales Volume 1 AR/93
TTitle: Maple Glazed Carrots Yield: 4 servings 8 ea Medium sized carrots 1 ea Rind, of orange grated 1 ea Pinch of mace or nutmeg 1/2 c Fresh orange juice 3 T Maple syrup 3 T Butter Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.
FTitle: Maple Pralines Servings: 6 2 c White granulated sugar 1 c Whipping cream 1 c Dark brown sugar Pn salt 3 tb White corn syrup 2 ts Maple flavoring 3 Or more cups pecans Cook sugars, syrup, cream and salt over high heat until the mixture forms asoft ball (235 degrees) when dropped in water. Remove from heat. Add maple flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxedpaper in bite size pieces. Yield: 4 to 5 dozen. Found in: River Road Recipes II Recipe by: Mrs. Julius H. Mullins Shared by: Scott Ward
CTitle: Margarita Yield: 1 servings 1 1/2 oz Tequila 1 oz Lemon or lime juice 1/2 oz Triple Sec Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass.
CTitle: Margarita Sunrise Yield: 6 servings 1 ea Lime; cut into halves 3 c Cracked ice 1 c Tequila 1 x Granulated sugar 1/4 c Powdered sugar 6 oz Frozen orange juice; * * Use 1 6-ounce can of thawed frozen concentrate. ~--------------------------------------------------------------------- ~--- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy.
BTitle: Marinated Beef Yield: 4 servings 1 lb Boneless beef sirloin steak Cut into 1" cubes 2 tb Lemon juice 2 tb Grated onion 2 tb Red wine vinegar 2 tb Vegetable oil 1/4 ts Ground cumin 1/4 ts Garlic powder 1/4 ts Crushed red pepper 1/2 Green bell pepper cut into 4 pieces 1/2 Red bell pepper cut into 4 Pieces 1/2 Yellow bell pepper cut into 4 pieces 4 sm Onions, parboiled Salt and pepper to taste Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning occasionally,to desired doneness.Season with salt and pepper to taste.Makes 4 servings.
BTitle: MARINATED FILET MIGNON Yield: 4 servings 4 Filets, 14 oz. each 6 Mushrooms,sliced 2 Slices bacon, quartered Salt and pepper 1 ts Crushed black peppercorns 3 Bay leaves 1/2 ts Allspice 5 Cloves 1 c Brandy 1 c Burgundy 1 c Vegetable oil 1/2 c Butter 3 tb Flour 2 c Beef stock 1 c Marinade 16 Whole mushrooms Make two slits in each filet,about 3" long and not quite to the underside.Stuff these with slices of mushroom,bacon pieces and salt and pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable oil.Place prepared filets in this mixture and refrigerate for 24 hours or more. Remove and drain filets,when ready to cook.Grill according to taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2 cup butter in a small saucepan.Stir in flour and brown. Blend in until smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat through.Pour sauce over filets.Serves 4.Decorate with parsley and onion rings. Recipe is from Brennan's Restaurant in New Orleans.
TTitle: Marinated Mushrooms Yield: 8 servings 1 c White wine 2 T Brown sugar 1/4 c Sliced green onion 1 t Hot red pepper flakes 1/2 t Salt 1/2 t Oregano leaves 1/2 c White wine vinegar 2 ea Cloves garlic, minced 1/4 c Diced red pepper 1 lb Small fresh mushrooms, trim 1/4 t Ground black pepper Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week.
NTitle: Marions Best ever Apple Pie Yield: 8 servings 1 x -----------pastry----------- 3 oz Ea cold butter and cold lard 1 x ----------filling----------- 1 t Ground cinnimon 2 T Lemon juice 1 x ----------egg wash---------- 2 T Milk 2 c All purpose flour 5 T Ice cold water 5 ea Large tart apples (spy) 1/2 c Brown sugar 1 t Heaping of bread crumbs 1 ea Egg yolk To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown.
DTitle: Mary Rogers's Sourdough Biscuits Yield: 4 servings 1/2 c Active starter 2 1/2 c Flour 1 T Sugar 2 t Baking powder 1/4 t Cream of tartar 1 c Milk 1/3 c Lard or shortening 3/4 t Salt 1/2 t Baking soda At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.
LTitle: Meatless Loaf Yield: 6 servings 1 c Cooked brown rice 2 T Chopped onions 2 c Crushed peanuts 2 T Olive oil 1 ea Egg 1 t Salt 2 c Cottage cheese 1/2 t Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant
OTitle: MEDALLIONS OF PORK W/RED WINE SAUCE Yield: 8 servings 8 Slices boneless loin of Pork, 3 oz each, trimmed of Fat 1 Whole clove 1/2 c Red wine 1 ts Balsamic vinegar 2 ts Honey 1 tb Olive oil 2 tb Finely chopped shallots 2 tb Butter 1 tb Freshly grated ginger 1/2 ts Dried thyme OR 2 Springs of fresh 1 Bay leaf Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: 60 minute Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving.
NTitle: Memorable Mincemeat Yield: 8 servings 3/4 c Suet;minced (or butter/marg) 2 c Seedless raisins 2 1/2 c Currants 1 3/4 c Brown sugar 1 1/2 ts Cinnamon 1 1/2 ts Mace or cloves 1 1/2 ts Nutmeg 3/4 ts Salt 4 Apples, peeled, grated 1 c Candied citron 1 Lemon (rind and juice only) 1 Orange (rind and juice only) Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER) Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath. Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable. From: ELIZABETH RODIER Refer#: NONE Conf: (1010) F-COOKING
MTitle: Mexi Corn Lasagna Yield: 6 servings 1 lb Ground beef 17 oz Can whole kernel corn, -drained 15 oz Can tomato sauce 1 c Picante sauce 1 tb Chili powder 1 1/2 ts Ground cumin 16 oz Carton low fat cottage -cheese 2 Eggs, slightly beaten 1/4 c Parmesan cheese 1 ts Dried oregano 1/2 ts Garlic salt 12 Corn tortillas, divided 1 c Shredded cheddar cheese (4 -oz) Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving. Origin: FOODday, newspaper insert Shared by: Sharon Stevens
MTitle: Mexican Fideo Servings: 6 3 tb Of oil 4 Coils of fideo ( coil -vermicelli) use the ones -that come in a Yellow box 2 tb Minced onion 1 Clove garlic, minced 1/2 c Canned tomato sauce 3 c Water salt, pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version...we always added ground beef to ours....we would fry it on the side...then add the cook, drained beef when you add the garlic etc. Real good.!
QTitle: Mexican Rice Servings: 6 8 Green onion 2 tb Butter 1 lg Clove minced garlic 1 c Kernels corn 4 c Freshly cooked white rice Salt Pepper Separately chop green and white parts of green onion. Melt butter in heavy large skillet over low heat. Add white part of green onion and garlic and cook until onion is soft, stirring occasionally, about 5 minutes. Stir in corn and cook until tender, about 3 minutes. Stir in rice until well coatedwith butter. Season with salt and pepper. Turn rice into bowl. Garnish withchopped green onion tops and serve immediately.
CTitle: Mexican Tea Punch Yield: 8 servings 2 c Tequila 1 c Pinapple juice 1/4 c Water 1/4 c Lemon juice 1 1/2 t Aromatic bitters 2 c Tea; strong, cold 1/4 c Honey 1/4 c Lime juice 1 1/2 t Cinnamon; ground Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.
HTitle: Mexican Wedding Cakes Servings: 6 1 c Butter, room temperature 1/2 c Powdered sugar 1/4 ts Salt 1 ts Vanilla extract 2 c Sifted flour More powdered sugar Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make asmall ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well.
KTitle: Mid Eastern Lamb Stew Servings: 6 3 lb Boneless lamb shoulder 2 tb Olive oil 2 Chopped onions 3 Cloves chopped garlic 1 28 oz can whole or ground -tomatoes 2 c Sliced mushrooms 1/2 c Dry sherry or chicken stock 1 tb Sugar 1 ts Each allspice, cinnamon and -turmeric 1 c Raisins salt and pepper parsley for garnish (optional) Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 min or until browned. Stir in onions and garlic. Cover and cook 3-5 min until onions are soft. Stir in all but salt , pepper, raisins and parsley.Bring to a boil, them reduce heat and simmer covered approx. 40 min. or until reasonably tender. Add raisins and simmer 10-20 min more. Add salt pepper and parsley before serving.
OTitle: Mini Sausage Rubens Yield: 44 servings 1/2 lb Smoked Sausage 1 Loaf Party Rye Bread 4 tb Butter 1 c Thousand Island Dressing 16 oz Saurkraut 10 Slices Of Swiss Cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly.
OTitle: Mini-Sausage Rubens Yield: 44 servings 1/2 lb Smoked sausage 1 ea Loaf party rye bread 4 tb (1/2 stick) butter 1 c Thousand island dressing 1 ea (16oz) saurkraut 10 ea Slices of swiss cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2 1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss-crossed cheese slices on top. Bake 5 to 10 minutes or until the cheese is bubbly. Notes : Yields approximately 44 appetizers.
DTitle: Molasses Brown Bread Yield: 4 servings 2 1/2 c Whole-wheat flour 1/3 c Brown sugar 1 c Raisins; mixed dark & light 1 7/8 c Buttermilk 1 1/2 c Wheat germ 1/2 t Salt 2 t Baking soda 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf.
ATitle: Monday Night Snack Cake or Howard Cosell Beer Yield: 10 servings MMM-------------------LISA CRAWLEY TSPN00B------------------------ -A BIG MOUTHFUL 1 lb Ham; diced; cooked 1 lb Brick Cheese; diced 1 lb Bacon; raw, diced 1 bn Green onions; chop;inc tops 1 ts Salt 12 Eggs 2 1/2 c Flour Dice and chop first four ingred.; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack. NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves.
HTitle: Mrs. Fields Cookies Yield: 112 servings 2 c Butter 2 c Sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Oatmeal * 1 t Salt 2 t Baking powder 2 t Baking soda 1 ea Chocolate chips (24-oz bag) 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes.
JTitle: Muggine in Bianco Servings: 6 4 lb Striped bass 1 sm Onion, sliced 1 Carrot, sliced 1 Stalk celery, coarsely -chopped 1 Lemon sliced 1/4 ts Whole peppercorns Salt White pepper 1 c Home made mayonnaise made -with olive oil Fish must be absolutely fresh. Clean the fish well making sure the gills are removed from the head. Separate the head from the body and remove all bones from fish. Save head and bones. Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher. Add the fish filets, the head and the bones. Add cold water to cover and 1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The fish is done when the eye pops out a little and the meat flakes. Remove from heat. Carefully pick out any pieces of meat avoiding bones and vegetables and arrange inside a fish mold or on an oval serving plate. Lightly season with salt, white pepper and lemon juice. Strain the broth and return to the stove. Let it boil uncovered until the liquid is reduced to about a cup, then pour it over the fish and refrigerate until the gelatin is firm. To serve, unmold and cut in half lengthwise with a sharp knife. Then cut each half into fouror five pieces diagonally forming a fishbone pattern. Mask the cuts under aswirl of mayonnaise so the effect looks like a whole fish. Cut the lemon slices and arrange around the fish to look like fins.
ATitle: Mushroom Cups Yield: 32 servings 1 c Chopped onions 3 T Margarine 2 ea Egg yolks 1/2 c Grated parmasean cheese 8 ea Sliced white bread 2 c Chopped mushrooms 1/2 c Chopped parsley 3/4 c Grated mozzarella cheese 1 t Salt 1/2 c Melted butter Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
ATitle: Mushroom Strudel Yield: 16 servings 3 T Butter 1/3 c Diced sweet red pepper 7 c Sliced mushrooms 1/2 t Pepper 2 t Lemon juice 1/2 c Shredded mossarella cheese 2 T Fine bread crumbs 1/3 c Melted clarified butter 1/4 c Grated parmesan cheese 1 ea Large onion, chopped 2 ea Cloves garlic minced 1/2 t Salt 1/2 t Thyme 1/2 c Diced black forest ham 1/4 c Minced fresh parsley 8 ea Sheets phyllo pastry 2 t Dijon mustard In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
KTitle: Mustard/Wine Marinated Lamb Chops Yield: 4 servings 4 ea Sirloin lamb chops 1" thick 3 T Stone ground mustard 1 c Red wine 1 t Salt 1/4 t Pepper Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness.
RTitle: New Potato Salad Yield: 8 servings 2 lb Potatoes; new (approximatel 5 ea Green onions; finely choppe 1 ea Dill cream dressing recipe 1 x Salt & pepper to taste A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin
HTitle: No Bake Butterscotch Cookies Yield: 24 servings 1 pk Butterscotch morsels 3/4 c Peanut butter 4 c Corn flakes 1 c Peanuts Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm.
DTitle: No-Knead Cheddar Rolls Yield: 8 servings 1 1/2 c Unbleached flour; unsifted 1 t Active dry yeast; bulk 1 t Salt 1/2 c Water 1 c Unbleached flour; unsifted 1/4 c Butter 1 t Milk 1 pk Active dry yeast; or 3 t Sugar 3/4 c Milk 3 t Butter 1 c Cheddar; sharp, grated 1 ea Egg yolk; lg Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.
STitle: Norene's Chicken Soup Yield: 4 servings 1 ea Hen, Capon or Broiler 1 tb Salt 8 c Cold Water 5 ea Large Carrots 3 ea Stalks of Celery 1 ea Large Onion, sliced 4 ea Sprigs of Dill 1/4 t Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16.
NTitle: OATMEAL PIE Yield: 8 servings 1/4 c Butter or margarine 1/2 c Sugar 1/2 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 1 c Dark corn syrup 3 Eggs 1 c Quick-cooking rolled oats Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star OATMEAL PIE Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced.
PTitle: Old Fashioned Bread Stuffing Yield: 15 servings 1 qt Diced Celery 2 ts Poultry Seasoning 1/2 ts Pepper 1 tb Salt 2 c Broth, milk or water 1 c Finely chopped onion 4 qt Bread cubes, firmly packed Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes, until browned on top. See Delicious Turkey Gravy" recipe for gravy.
DTitle: Onion-Cheddar Bread Yield: 4 servings 2 1/2 c Unbleached all-purpose flour 1 pk Active dry yeast 1/2 c Orange juice 2 T Butter or margarine * 1 T Sugar 5 oz Shredded cheddar cheese 1 c Whole wheat flour 1/3 c Warm water (110-115 degrees) 1/2 c Water 1 ea Env. onion soup mix 1 t Salt 1 x Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf.
GTitle: ONION-FLAVORED RICE MIX Yield: 4 servings -Robbie Shelton 4 c Long-Grain Rice; uncooked 2 pk Onion Soup; (1 1/4 oz) 1 tb Parsley Flakes 1 ts Salt Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of ONION-FLAVORED RICE MIX. RECIPE FOR ONION-FLAVORED RICE 1 1/3 Cups ONION-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a medium saucepan. Bring tro a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings.
TTitle: Onions Vidalia Yield: 1 servings 2 lb Onions, large and sweet 1 oz Butter melted 1 ea Cream of mushroom soup,undil 1/2 c Half and half cream 1 x Salt and pepper to taste 1/2 c Cheese cheddar shredded 4 ea Sl Bread, french 1 1/2 T Butter melted Slice onions, cut each slice in half and then saute onione in a small amount of butter until crisp. Put onions in a greased baking dish. Combine the soup, the half and half cream, and salt and pepper. Pour this mixture on the opnions and then sprinkle the cheese on top the onions. Put the bread slices on top the mixture and brush the bread with the 1 1/2 Tbsp. of butter. Bake 350 degrees for 35 minutes. From the Miami Herald. Vidalia onions are preferable but any large, sweet, mild onion will do.
RTitle: Orange and Onion Salad Yield: 4 servings 1 ea Head romaine lettuce 1 ea Toasted sliced almonds 2 T Sugar 1 t Tarragon 2 ea Dashes tabasco sauce 1 ea Egg yolk 1/2 t Dijon mustard 7 oz Mandarin oranges,drained 1 x ----------dressing---------- 1/2 T Salt 1/4 t Pepper 1/3 c Vinegar 3/4 c Vegetable oil Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using.
BTitle: ORANGE AND SPICE POT ROAST Yield: 8 servings 4 lb Beef chuck pot roast 2 tb Lemon juice 1 ts Salt 3 Slices bacon 1 cn (8 oz) stewed tomatoes 1 c Orange juice 2/3 c Chopped onion 1/4 c Snipped fresh parsley OR 1 tb Dried parsley flakes 1 ts Sugar 1/2 ts Ground cinnamon 1 cl Garlic, minced 4 Whole cloves 1 sm Bay leaf 2 tb All-purpose flour 1/4 c Cold water Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast in drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with meat.Makes 6 to 8 servings.
QTitle: ORANGE RICE Yield: 4 servings 3 tb Butter 2/3 c Diced celery, with leaves 2 tb Chopped onion 1 1/2 c Water 1 c Fresh orange juice 1 1/4 ts Salt 1/4 ts Thyme 1 c Uncooked rice Grated rind of 1 orange Contributed to the echo by: Janice Norman A wonderful sidedish for baked ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions, and cook until onion is soft and golden. Add water, orange juice, rind, salt and thyme. Bring to a boil. Add rice slowly, stirring constantly. Cover; reduce heat and simmer for 25 minutes or until rice is tender.
QTitle: Oriental Chicken Salad Yield: 8 servings 1 (4 1/2 Lb. ) Fryer 1 c Sliced Gingerroot 3 Stalks Celery, Diagonally Sliced 4 oz Uncooked Rice Noodles 2 tb Vegetable Oil 1 1/2 tb Low Sodium Soy Sauce 1 tb Lime Juice 1 cl Garlic Minced 6 Green Onions Sliced 1/2 c Sliced Radishes 3 Carrots Diagonally Sliced Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well. Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.)
MTitle: Orzo Baked with Greek Cheeses Servings: 8 4 1/2 oz Can chicken broth Salt 1 lb Orzo or risi pasta 1/2 c Whipping cream 1/4 c Olive oil 1/2 lb Feta cheese, crumbled 1 tb Chopped fresh dill Pepper 1/3 c Grated Kasseri or Romano -cheese Makes 8 servings. Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes. Source: Bon Appetit magazine, March 1991
TTitle: OVEN FRENCH FRIES Yield: 4 servings 6 ea Medium potatoes 1 ea 1 oz. good seasons italian * 2 T Oil 1 T Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g.
RTitle: Overnight Layered Salad Yield: 6 servings 3 c Shredded lettuce 1/2 c Sliced radishes 1/2 c Celery cut diagonally 2/3 c Mayonnaise 1/4 t Dry mustard 2 c Shredded spinach 2 c Cooked cubed chicken 1 c Shredded chedder cheese 1/2 t Worcestershore sauce 2 T Sliced green onions In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving.
PTitle: Oyster Stuffing Yield: 8 servings 1/4 c Chopped celery 1/4 ts Sage 2 tb Butter or Margarine 1 cn Campbell's Oyster Stew 8 c Dried bread cubes 2 tb Chopped onion In saucepan, cook celery and onion with sage in butter until tender. Add stew. Toss lightly with bread cubes. Spoon into 1 1/2 quart casserole. Bake at 350 degrees for 45 minutes.
STitle: Ozark Mountains Stew Yield: 8 servings 5 c Beef Cubes 2 T Flour 1 T Paprika 1 t Chili Powder 2 t Salt 3 T Lard 2 ea Onions, sliced 1 ea Clove Garlic, minced 28 oz Can Tomatoes 3 T Chili Powder 1 T Cinnamon 1 t Ground Cloves 1 t Dry Crushed Red Peppers 2 c Potatoes, chopped 2 c Carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin'
PTitle: Pappacito's Mango Chicken Yield: 2 servings 1 ea 14 oz can, Mangoes 1/2 c Orange Juice 4 ea Cloves of Garlic 1/4 t Salt 2 tb Salad Oil 4 ea Chicken Breasts 1/2 c Seasoned flour 2 t Butter 2 tb Orange Liqueur 1 x Toasted Almonds Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute. From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour. From The Gazette, 91/02/20.
MTitle: Pasticiotti with Pasta and Ricotta Servings: 1 1 lb Mini Max (Pasta #21) 2 lb Ricotta 4 Eggs 1 c Sugar 1 ts Vanilla 1/4 c Milk Cook mini max partly and drain. Use 1-1/2 lbs ricotta in the pasta mixture.Combine all of remaining ingredients and pour over mini max in a 9x13 pan. Place remaining ricotta over mini max. Place on 3/4 top rack of oven and bake for 1 hour in a preheated oven. 325oF for Glass, 350oF for Pan. Source: "The Yankee Kitchen" 04-07-93 [#6] Mrs. Ambrose
NTitle: PAUL MARTIN'S RHUBARB MERINGUE PIE Yield: 6 servings MMM---------------------------CRUST-------------------------------- 1 c Flour - sifted 1/3 c Shortening 5 tb Cold water Salt - pinch MMM--------------------------FILLING------------------------------- 2 1/2 c Rhubarb - cut into 1-inch Pieces 3 tb Flour 1 c Sugar 2 Egg yolks 1/3 c Orange juice Orange rind - from one Orange 1 tb Butter MMM--------------------------MERINGUE------------------------------- 2 Egg whites 4 tb Sugar 1/2 ts Vanilla Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Here are some more recipes from the Liberal leadership hopefulls. Paul Martin's Rhubarb Meringue Pie To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned. Servings: 6
RTitle: Peach Salad Yield: 8 servings 6 ea Peaches sliced 1/3 segments 3 ea Juice of 3 oranges 1 1/2 T Sugar 5 ea Kiwi fruit peeled sliced 1 ea Juice of 1 lemon 4 ea Fresh mint leaves Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.
HTitle: Peanut Butter Cookies Yield: 24 servings 1 1/4 c Flour 3/4 t Baking soda 1/4 t Salt 1/2 c Margarine (l stick) 1/2 c Peanut butter 1/2 c Sugar 1/2 c Packed brown sugar 1 ea Egg 1/2 t Vanilla Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375 for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 48. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative.
ATitle: Peanut Chili Dip Yield: 4 servings 1/3 c Peanut Butter (any variety) 2 T Soy sauce 2 t Honey 1 T Chili powder 3 T Water 2 T Lemon juice 2 x Cloves garlic, finely minced 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm.
STitle: Peanut Soup Yield: 4 servings 3 T Butter 1 ea Onion, chopped 2 ea Stalks Celery, chopped 1 T Flour 6 c Chicken Stock 3/4 c Peanut Butter 1 x Salt to taste 1 x Squeeze of Lemon Juice 1/2 c Heavy Cream 1/2 c Chopped Peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90
NTitle: PECAN OATMEAL PIE Yield: 8 servings 1 Recipe Rummed Oat Crust 1/4 c Rolled oats 3 Eggs 1/2 c Honey 1/2 c Sugar 1 c Firmly packed brown sugar 1/8 ts Freshly ground black pepper 2 tb Melted unsalted butter 1/4 c Heavy cream 1/2 ts Vanilla Contributed to the echo by: Elicia Tamburine Originally from: Bert Green OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8.
LTitle: Penne with Tomato, Black Olive and Feta Yield: 4 servings 1 lb Penne or Fusilli 1 tb Olive Oil 1 t Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Parmesan cheese, grated * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06.
TTitle: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Yield: 10 servings 6 ea Large sweet potatoes 1/2 c Lightly packed brown sugar 2 T Cornstarch 1 t Lemon juice 1 c Sugar 1/4 t Ground ginger 1 c Unsweetened pineapple juice 1 T Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace.
QTitle: Peppery Rice Yield: 6 servings 2 c Brown rice 4 c Chicken broth 1/4 c Green onion, chopped 1/4 c Red peppers, chopped 1/2 ts Salt 1/4 ts Garlic powder 1/4 ts Cayenne pepper 1/4 ts White pepper Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93
HTitle: Phipps Famous Shortbread Yield: 48 servings 2 1/2 c Flour, all purpose 1 c Fruit sugar 1/2 lb Belgian chocolate 1 lb Butter, soft 1 c Sifted rice flour Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape.
NTitle: Picante Turkey Pie Yield: 6 servings 1 lb Ground turkey 1/2 c Seasoned bread crumbs 1 c Pace Picante Sauce 1 ts Oregano leaves, crushed 4 Garlic cloves, minced 1 md Zucchini, thinly sliced 1 c Thinly sliced mushrooms 1 sm Green pepper, chopped 1 tb Olive oil 1 cn Tomato paste (6 oz) 1/3 c Sliced ripe olives 1/4 c Grated Parmesan cheese 1 c Shredded mozzarella cheese Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce.
ATitle: Pickled Mushrooms Yield: 4 servings 4 lb Small mushrooms 1 1/2 T Salt 1 3/4 c Water 2 ea Bay leaves 3/4 c Sugar 4 c Boiling water 1 x ----------marinade---------- 15 ea Peppercorns 2 1/2 T Salt 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
GTitle: Pickled Peppers or Chiles Servings: 6 2 1/2 lb Red or green sweet peppers -or fresh hot chilies (about -4 quarts) 1 qt Vinegar 1 qt Water 4 ts Salt Olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegarmixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving
MTitle: Pierogi with Meat Yield: 9 servings 1 x ----------stuffing---------- 2 ea Slices wet bread squeezed 1 T Bacon drippings 3 ea Slices bacon, diced 1 ea Egg 1 x Salt 1 1/2 T Butter, melted 2 c Leftover meat pieces 1 ea Onion, chopped 1 x Salt and pepper 1 x -----------dough------------ 3 1/4 c Flour 1/2 c Water 1 1/2 T Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.
CTitle: Pina Colada Yield: 1 servings 1/4 c Crushed ice 1 oz Pineapple juice; 2 t 1 oz Light rum; 2 t 1/2 oz Cream of coconut; 1 t Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired.
NTitle: Pina Colada Pie Yield: 10 servings MMM---------------------------CRUST-------------------------------- 7 oz Roasted Macadamia nuts 3/4 c Sweetened shredded Coconut 3 tb Brown Sugar 1 tb Unsalted Butter-melted MMM--------------------------FILLING------------------------------- 1 1/2 pt Pineapple sorbet, softened 1 c Sweetened cream of Coconut 4 ts Dark Rum 1/2 ts Imitation coconut Extract 3/4 c (packed) sweetened shredded 1/2 Large Pineapple thinly slice Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!!
DTitle: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Yield: 12 servings 1 c Whole wheat flour 1/4 t Salt 1 ea Egg 1/3 c Skim milk 8 oz Can crushed pineapple w juic 1 T Baking powder 1 1/2 T Brown sugar 1 c 100% all-bran cereal 1/4 c Vegetable oil Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g.
ATitle: Pisang Goreng Yield: 4 servings 1 c All purpose flour 1 t Baking powder 1 ea Pinch of salt 1/2 c 10% cream 1 T Butter 1 c Water 1 ea Egg beaten 4 ea Ripe bananas peeled halved 1 c Brown sugar 2 T Dark rum Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot.
MTitle: Polish Noodle Casserole Servings: 6 1/2 lb Cooked and drained noodles, 2/3 c Sour cream, 2/3 c Cottage cheese, 2 tb Minced onion, 2 tb Salt, 1/2 ts Powdered mustard, and 1/4 ts White ground pepper. INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes. (The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, smear it with a bit of butter, and allow it to cook another 5 to 10 minutes. To be even more fancy, sprinkle some paremesan cheese on top of the butter before putting the casserrole back into the oven.
OTitle: Pork Chop Sillet Dinner Yield: 4 servings 4 ea Pork Chops, 1/2" Thick 2 tb Oil 1 ea Med. Onion, Chopped 2 ts Caraway Seed 1 ea Beef Bouillon Cube 1/2 c Water 2 tb Sherry, Optional 16 oz Mixed Vegetables * * Mixed Vegetables should be 1 16 oz package Birdsey Broccoli, Cauliflower and Red Peppers. ~--------------------------------------------------------------------- ~-- Brown pork chops on both sides in hot oil. Add onion and caraway seed and cook until onion is tender but not brown. Add bouillon cube, water and sherry. Bring to a boil; reduce heat, cover and simmer 15 minutes. Stir in vegetables, cover and simmer 5 minutes longer or until vegetables are heated through.
OTitle: PORK CHOPS W/APPLES & SWEET & SOUR Yield: 8 servings 8 1/2 in thick boneless pork Chops 2 Cooking apples (granny Smiths), about 1 lb. 1/4 c Flour 2 tb Oil 2 tb Finely chopped shallots (or Onions) 2 tb Red wine vinegar 3/4 c Chicken broth 1 tb Honey 1 ts Tomato paste (just to give Red color, sometimes I Substitute 1 tb Catsup) Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce.
OTitle: PORK TENDERLOIN W/APPLE & ONION Yield: 8 servings 3 lb Pork tenderloin 2 Granny Smith Apples 2 c Chopped onion 8 Garlic cloves,peeled 3 tb Olive oil 3/4 c Chicken broth 2 tb Wine vinegar 1 tb Honey Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8
GTitle: Prudhomme Spice Mix Yield: 1 servings 1 T Cayenne pepper; plus 1 t Cayenne pepper 1 T Salt 1 T Black pepper 2 t White pepper 1 1/2 t Garlic powder 1 1/2 t Ground cumin 1 1/2 t Dried thyme leaves 1 t Onion powder This is the spice mixture which Paul Prudhomme recommends for hamburgers in "The Prudhomme Family Cookbook.
STitle: Pumpkin Soup Yield: 6 servings 1/4 lb Split Peas 4 c Chicken Stock or Water 1 lb Fresh chopped Pumpkin 1 ea Onion, chopped 1 x Strip of Beef or Bacon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Mixed Fresh or Dried Herbs 1 x Fresh Thyme 1 x Fresh Parsley, chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
JTitle: Quebec Poached Salmon Yield: 1 servings 4 Salmon steaks 4-6 1 tb Oil; salad 1 Lemon juice; from 1 lemon Lemon peel; from 1/2 lemon 1 tb Salt 1 Onion; small-quartered 4 Parsley sprigs 6 Peppercorns-crushed with -back of spoon MMM------------------SAUCE VERTE (GREEN SAUCE----------------------- 1/2 c Green onion tops or: Chives 1/2 c Green pepper 1/4 c Parsley 1/2 c Spinach- uncooked 2 T Lemon juice 1 c Mayonnaise Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10. Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
STitle: Quick French Onion Soup Yield: 4 servings 1 lb Yellow onions 2 T Olive oil 1/4 t Black pepper 6 oz Jarlsberg cheese 1 t Sugar 5 c Beef broth, strained 4 x French bread slices hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly.
PTitle: QUICK TURKEY DINNER Yield: 8 servings 1 lb Ground raw turkey 1 cn Whole berry cranberry sauce 1 c Cracker meal 1/2 c Water 1/2 c Egg Beaters (= 2 eggs) 2 ts Instant chicken bouillon 2 tb Margarine Contributed to the echo by: Janice Norman Quick turkey dinner made with ground raw turkey. QUICK TURKEY DINNER Parsley for garnish Combine turkey, cracker meal and Egg Beaters in small bowl until well blended. Shape into 8 oval patties. Melt margarine in large skillet over med-high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to boil. Reduce heat, cover and simmer until done, about 20 minutes. Arrange patties on serving plate, spoon sauce over them and garnish with parsley.
KTitle: Real Irish Stew Servings: 6 1 1/2 lb Mutton, cut into pieces Parsley sprigs 6 Carrots, sliced 2 lb Potatoes Salt and pepper 1 lb Onions Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very lowheat for approximately 2 hours or until the meat is tender. Note:You can probably substitue lamb for the mutton and not need to cook as long. Also this kind of dish is good for buffets as soups and stews keep well and don't suffer for extended simmering.......8-)
QTitle: Red Beans and Rice II Yield: 6 servings 1 lb Red kidney beans 1 lb Salt pork 2 Cloves garlic 1 ts Italian seasoning 1 Bell pepper 1 Chopped onion 1 Stalk celery 1 Whole hot pepper Boil pork 5 mins to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice.
TTitle: RED CABBAGE II Yield: 6 servings 1 t Oil 4 c Coarse shredded red cabbage 2 ea Whole cloves 1 T Sugar 1/2 c Finely chopped onion 1 c Chopped peeled apple 1/2 ea Bay leaf 1 1/2 T White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g.
GTitle: Red Chile Oil Servings: 6 2 c Cups 1 c Dried red chiles such as -Piquin or Cayenne 2 c Vegetable oil Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and let stand for 12 to 24 hours ... the longer it sits the hotter it gets. Strain and use as any vegetable oil. The Whole Chili Pepper From the collection of Jim Vorheis
BTitle: RED FLANNEL HASH Yield: 6 servings 1/2 lb Beets,trimmed 2 md Potatoes,peeled 3 c Cubed cooked corned beef 2 Carrots, peeled and finely Chopped 1 sm Green pepper,finely chopped 1 lg Onion, finely chopped 1 sm Clove garlic,minced 3 tb Chopped fresh parsley 2 1/2 tb Butter 1 ts Worcestershire sauce 1 ts Hot pepper sauce 1/4 c Tomato juice Salt and pepper to taste 6 Poached eggs Place beets in saucepan,cover with cold,unsalted water and slowly heat to boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain under cold water.Remove skins,cube and place in large bowl. Cook potatoes in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix well. Melt butter in 10" oven proof skillet.Press mixture into skillet and cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30 minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the mixture over and place skillet in oven.Bake until the potatoes are brown and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.
BTitle: RED HOT BEEF KABOBS WITH YOGURT SAUCE Yield: 8 servings 1 Boneless beef sirloin steak Cut 1 1/4" thick (about 2 Lbs.) 1/4 c Packed brown sugar 4 ts Cider vinegar 1 tb Vegetable oil 2 ts Chili powder 1 ts Salt 1 ts Hot pepper sauce 1 8 oz. carton plain low fat Yogurt 1/3 c Minced green onions and Tops 1/4 ts Garlic salt 10 oz Fresh spinach Red bell pepper slices Paprika Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce in medium bowl.Add beef pieces;toss to coat.Let stand 15 minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning frequently. To serve,place spinach around edge of large serving platter leaving center open for small serving bowl.Remove beef from skewers and arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8.
DTitle: Rhubarb-Pecan Muffins Yield: 12 servings 2 c Flour 1 1/2 t Baking powder 1 t Salt 1 ea Egg, large 2 t Grated orange peel 1 1/4 c Rhubarb, fresh fine chopped 3/4 c Sugar 1/2 t Baking soda 3/4 c Chopped pecans 1/4 c Vegetable oil 3/4 c Orange juice Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min.
QTitle: Rice and Beans with Cheese Yield: 5 servings 1 1/3 c Water 1 c Shredded Carrots 1 ts Instant chicken bouillon 1/4 ts Salt 15 oz Can Pinto / Navy Beans,drain 8 oz Plain lo-fat Yogurt 1/2 c Shredded lo-fat Cheddar chee 2/3 c Long grain Rice 1/2 c Sliced Green Onions 1/2 ts Ground Coriander 1 ts Hot pepper Sauce 1 c Lo-fat Cottage Cheese 1 tb Snipped fresh parsley In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10x6x2" baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts. ************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium.
QTitle: RICE AND BEEF ORIENTAL Yield: 4 servings 3/4 lb Flank steak, cut into thin Strips 2 tb Oil 1 1/2 c Broccoli florets 1/2 c Scallions,cut diagonally Into 1" pieces 1/2 c Diced red pepper 1 1/2 c Water 2 tb Dry sherry 1 tb Soy sauce 1 pk French's Spice Your Rice Beef and Onions Flavor Seasoning 1 1/2 c Rice Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings
QTitle: Rice and Endive Soup Servings: 8 1 c Uncooked rice 1 1/2 c Chopepd onions 2 Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender.Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in thecooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. Sundays at Moosewood Restaurant Cookbook
QTitle: Rice and Sour Cream Casserole Servings: 4 3/4 lb Monterey Jack Cheese 3 c Dairy Sour Cream 2 cn Diced Green Chiles 3 c Cooked Rice 1 Salt & Pepper To Taste 1/2 c Grated Cheddar, Garnish Cut Jack Cheese into strips about 1/8" thick. Thoroughly mix sour cream andchiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in 350°F oven for about 30 minutes. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven. I have been told this dish should be illegal, it is so good. From: Syd's Cookbook.
QTitle: Rice and Spinach Soup (Minestrina Di Riso E Spinaci) Servings: 8 1 lb Fresh spinach 2 md Onions 2 md Garlic cloves 1/4 lb Parmesan cheese 6 tb Olive oil 2 tb Butter 2 1/2 qt Basic Broth (or canned -chicken broth) 3/4 c Arborio rice (or long-grain -rice) (5 oz) Salt Freshly-ground black pepper PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4 quarts of water to boil in a large soup kettle. Add the spinach and blanchuntil bright green and tender, about 1 minute. Drain, refresh under cold running water and coarsely chop. Peel and coarsely chop the onion. Peel and crush the garlic. Grate the cheese (1 cup). Heat oil and butter in a 6-quart soup kettle. Add the garlic and onion andsaute over medium heat until softened, about 5 minutes. Add the spinach and saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt, if necesary. SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese. Serve immediately. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.
QTitle: Rice Con Queso Yield: 6 servings 3 c Cooked brown rice (1 1/2 -cups uncooked), cooked with Salt and pepper 1 1/3 c Cooked black beans or -blackeyed peas, pinto -beans, Etc. (about 1/2 cup -uncooked) 3 Cloves garlic, minced 1 lg Onion, chopped 1 sm Can chiles, chopped 1/2 lb Ricotta cheese, thinned with -a little low fat milk or Yogurt until spreadable 3/4 lb Shredded Monterrey Jack -cheese 1/2 c Shredded cheddar cheese Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92
QTitle: RICE CUSTARD CREAM Yield: 4 servings 1/4 c Rice; uncooked 2 c Milk 2 ea Egg yolk; well beaten 3 T Sugar 1/4 t Salt 1 t Vanilla 2 ea Egg white 3 T Sugar Cook rice and milk together over boiling water until tender (about 1 hr.). Into beaten egg yolks, stir 3 T. sugar, salt; then stir in some of the hot rice mixture. Return to double boiler and cook 2 minutes more, stirring constantly. Cool partially. Stir in vanilla. Beat egg whites till frothy; then beat in 3 T. sugar a little at a time, counting using until stiff and glossy. Fold into rice custard mixture. Chill.
QTitle: Rice Pilaf Yield: 2 servings 1/2 c Sliced fresh mushrooms 1 T Butter or margarine 1/3 c Regular long grain rice 1/4 t Salt 2 t Snipped parsley 2 ea Green onions, sliced 2/3 c Water 1/4 ea Med. bell pepper * 1/4 t Dried sage, crushed * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~--------------------------------------------------------------------- ~--- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes.
MTitle: Rigatoni alla Fontina Yield: 4 servings 1 lb Rigatoni 6 T Butter, sweet 2 pn Nutmeg 2 pn Black pepper 3 T Salt 1/2 lb Sliced fontina cheese 1 c Parmigiano cheese eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates.
MTitle: Rigatoni w Three Cheeses Yield: 4 servings 3 T Salt 3 1/2 T Melted sweet butter 1/2 c Shredded fontina 1 c Heavy cream 1/2 t Nutmeg 1 lb Rigatoni 1/2 c Shredded swiss cheese 1/2 c Shredded mozzarella 1/2 c Grated parmesan Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.
QTitle: Rissoto Cakes Servings: 6 16 Servings 4 1/2 c Of chicken stock 6 tb Unsalted butter 1 md Onion, finely chopped 1 1/2 c Arborio rice 1 c Dry white wine 1/2 c Freshly grated parmesan -cheese 1 lg Egg, lightly beaten 1/2 c All-Purpose flour 2 tb Olive oil 1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. 2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until coated with butter, 1 to 2 minutes. Raise the heat to moderately high and pour in the wine. Cook, stirring, until almost all the wine is absorbed, about 4 minutes. 3. Add about 1 cup of the simmering stock ( enough to just cover the rice )and cook, stirring constantly, until the stock is absorbed. Continue addingstock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with with creamy liquid, after about 15 minutes. Remove from the heat and stir in the Parmesan cheese. Let cool slightly, then stir in the egg. Spread the risotto evenly in the prepared baking dish. Cover and refrigerate until very firm, at least 4 hours or overnight. 4. Cut the risotto into 16 even squares. Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick. Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes. 5. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side. Transfer the cakes to a warm serving platter, cover and keep warm in a low oven. Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.)
TTitle: ROASTED POTATOES WITH TOMATOES AND ROSEMARY Yield: 6 servings 6 ea Potatoes, pref. long narrow 1 ea Olive oil 1 ea Minced chives 6 ea Ripe plum tomatoes, sliced 1 T Minced fresh rosemary (t dry 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.
LTitle: Rumaki Hors D'oeuvres Restaurant Yield: 24 servings 8 ea Sliced side bacon 8 ea Chunks of pineapple 24 ea Toothpicks 4 T Bottled teriyaki sauce 8 ea Water chestnuts 8 ea Bay scallops 2 T Vegetable oil 2 T Liquid honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres.
NTitle: RUMMED OAT CRUST Yield: 1 servings 1/3 c Rolled oats 3/4 c Flour 1 ts Sugar 1/2 ts Salt 6 tb Chilled solid vegetable Shortening 1 Egg yolk 2 tb Dark rum Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust.
HTitle: Russian Tea Cakes Yield: 30 servings 1 c Butter/margarine (2 sticks) 1/2 c Sifted powdered sugar 1 t Vanilla 1 t Almond extract 2 1/4 c Sifted flour 1/2 t Salt 3/4 c Finely chopped nuts Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN).
QTitle: Saffron Rice Yield: 6 servings 2 tb Butter 1 ts Cumin seeds 1 1 inch Cinnamon stick 3 Brown cardamon pods, crushed 4 Whole Cloves 1/2 ts Black Peppercorns 2 Bay Leaves 1/2 c Uncooked rice 1 ts Salt 1 1/2 c Chicken stock 1/4 ts Saffron Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.
JTitle: Salmon Steaks Yield: 4 servings 4 Salmon steaks 1/4 c Oil 2 tb Lemon juice 2 tb Soy sauce 1/2 tb Ginger Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes.
ITitle: Salsa Con Queso Dip Yield: 1 servings 1 lb Velveeta Process Cheese -Spread, cubed 1/2 c Pace Thick & Chunky Salsa Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes.
GTitle: Salsa Cruda (Fresh Salsa) Servings: 2 2 lg Tomatoes, peeled and -chopped. 4 Tomatillos, husked and -chopped. 2 Fresh Anaheim chiles, seeded -and chopped. 5 Green onions, chopped. 2 Fresh jalapeno pepper, -seeded and chopped 1 ts Ground cumin 1 ts Fresh lime juice 1 ts Sugar 1 ts Minced fresh cilantro 1/2 ts Freshly ground black pepper -(one half, not 1 to 2!) 1/4 ts Salt. Makes about 2 cups. In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator.
GTitle: Salsa Fresca Servings: 2 4 sm Tomatoes, peeled, chopped -(abt 1 lb) 1/2 c Finely chopped onion 1 Jalapeno chile, seeded(?), -finely chopped 2 ts Olive oil 1 ts Vinegar (I use dark rice -wine vinegar) 1 ts Lime juice 1/2 ts Dried oregano, crushed 1/2 ts Salt In a medium bowl, combine tomatoes,onion and chile. Add olive oil, vinegar,lime juice, oregano and salt. Mix well. Let sauce stand 2 hours to blend flavors. Serve at room temperature. Makes 2 servings
GTitle: Salsa Gruda (Fresh Tomato Salsa) Yield: 6 servings 4 Med. Tomatoes, peeled, -seeded and chopped 1/2 c Onions, finely chopped 1/2 c Celery, finely chopped 1/4 c Green Pepper, finely chopped 1/4 c Olive oil or vegetable oil 2 To 3 tbls. Green Chiles, -(canned) finely chopped 2 tb Red Wine vinegar 1 ts Salt 1 ts Coriander seeds, crushed 1 ts Mustard seeds 1 ds Of Pepper Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles
GTitle: Salsa Mexicana Servings: 6 1 1/2 c Unskinned tomatoes, diced 3/4 c Finely chopped white onion 6 Serrano chilies, finely -chopped 1/3 c Chopped cilantro 1/2 ts Salt, or to taste 1/2 c Water This particular salsa is meant to be eaten fresh as it does not freeze well& looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30minutes before using.
KTitle: Salt Cured Leg of Lamb (Spekemat) Servings: 6 3 lb Salt 4 qt Water (less if the leg is -smaller) 1 tb Sugar 8 lb Leg of lamb You will need a large saucepan and a large crock. Dissolve the salt in thewater to make a brine. Add the sugar. Put the leg of lamb in a large crock and pour enough brine over it to cover it completely. Put a weight on top to keep it underwater. Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.) Take the leg out after the allotted time and rinse thoroughly so that you do not get too salty a rind. Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from flies. It will be dry, delicious, and ready to eat in 2 to 3 months. Serve, sliced very thin with a sharp knife, as part of an indoor picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (theNorwegian sweet brown cheese), and flat bread or potato pancakes to wrap around each morsel. A bowl of sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries. Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person. Time: Start 3 months before you need it; 20 minutes From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92
CTitle: Sangria Yield: 12 servings 25 oz Red wine; dry, 1 bottle 1/2 c Brandy 1/3 c Orange juice 2 c Ginger ale; chilled 1/3 c Frozen lemonade; * 1/2 c Orange-flavored liqueur 1/4 c Lemon juice * Use 1/2 of a 6-oz can of concentrate. ~--------------------------------------------------------------------- ~--- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired.
CTitle: Sangria Blanco Yield: 8 servings 1/4 c Sugar 2 ea Stick cinnamon;broken in 1/2 1 c Apple juice 25 oz White wine; dry, 1 bottle, * 1 ea Apple; unpared, ** 1 x Ice cubes 1/2 c Water 1 c Sparkling water 1/2 c Orange juice 1 ea Orange; med, unpared, ** 1 ea Banana; medium * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~--------------------------------------------------------------------- ~--- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
ATitle: Sausage Balls Yield: 10 servings 1 lb Bulk sausage (hot or mild) 3 c Bisquick 2 c Sharp chedder cheese grated Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F.
LTitle: Sauteed Shrimp with Curried Banana Sauce Yield: 6 servings 2 oz Cooking oil 1 ea Stalk of celery, diced 1 T Curry powder 1/2 t Cardamom 1 ea Pinch of ground nutmeg 1/2 t White pepper 4 ea Banana, cut in 1 in cubes 36 ea Jumbo shrimp, peeled 1 oz Butter 1 ea Med onion, diced 1 ea Clove garlic, crushed 1/2 t Fresh giner, grated 1/8 t Cinnamon 1/2 t Salt 1/2 t Red apple, diced 2 c Chicken stock 1 ea Salt and pepper 1 oz Cooking oil In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish.
JTitle: Scallop Pie (Irish) Servings: 6 8 lg Scallops* 300 ml Milk 2 Salt and pepper 2 tb Butter 1 tb Flour 1/2 lb Mushrooms, sliced 4 tb Med.sweet white wine 1 lb Fresh mashed potatoes Directions: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon ofthe butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. ~-
JTitle: Scallop Saute Yield: 8 servings 2 lb Bay or sea scallops 3/4 c Butter 1 ea White onion; chopped 2 T Minced shallot 1 T Salt 1 x Pepper 2 c Dry white wine 1 x Oil 2 ea Bunches green onions chopped 2 lb Mushrooms, slice 2 T Minced garlic 2 t Freshly ground white pepper 1 ea Juice from lemon ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot.
TTitle: SCALLOPED POTATOES Yield: 6 servings 2 lb Potatoes, peeled, sliced 3 T All purpose flour 1/4 t Pepper 3 c Skimmed milk, heated 1/3 c Chopped onion 1/2 t Salt 1 T Low fat margarine Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g.
HTitle: Sesame Cookies Yield: 50 servings 3/4 c Toasted sesame seeds 2 1/4 c All-purpose flour, sifted 1 t Baking powder 1/2 t Baking soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 ea Eggs 1 t Vanilla extract 1 ea Egg yolk Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13.
PTitle: Shake It and Bake It Coating Yield: 4 servings 1 c All-purpose flour 2 t Salt 1 t Pepper 1/2 c Cracker crumbs 1 t Paprika 1/2 t Basil or Oregano, crushed 1/2 t Powdered Thyme 1/2 t Garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16
HTitle: Shortbread Yield: 40 servings 2 1/2 c Flour, all purpose 1/2 lb Butter 1/2 c Fruit sugar Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes.
ITitle: Shrimp Louis Dip Yield: 3 servings 1 c Mayonnaise 1/3 c Fine chopped green pepper 1 T Horseradish 1/8 t Pepper 1 c Sour cream 1/4 c Chili sauce 1/4 t Salt 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
KTitle: Skewered Kefta Servings: 2 10 oz Ground lamb 2 tb Minced onion 1 tb Chopped fresh parsley 1 tb Chopped fresh mint or 1 1/2 -teaspoon dried mint 1/4 ts Each ground cumin, ground -marjoram, salt, and pepper 2 ts Olive oil 1 ts Lemon juice 1/2 Garlic clove, minced 1/4 ts Paprika In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each.
TTitle: SKILLET POTATO PIE Yield: 4 servings 1 1/2 lb Red-skinned potatoes 2 ea Scallions, minced 1 ea Oil for frying 1/2 c Buttermilk 1 ea Salt and pepper Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges.
ETitle: Skillet Upside Down Cake Servings: 1 1/2 c Butter 1 c Brown sugar; heaping Pineapple slices, drained 1 pk Yellow cake mix Melt butter and brown sugar in pan on stove. Pour into iron skillet. Arrange drained pineapple slices on bottom. Combine cake package mix ingredients according to package directions. Pour batter on top of pineapple in skillet. Bake according to package directions, about 20 to 25 minutes. Do not overbake. When done, remove from oven. Loosen cake around edges; turn out onto serving plate immediately. May be served with whippingcream, if desired. Note: If you do not have an iron skillet, use any frypan. Cover handle completelywith foil to prevent heat damage.
ATitle: Snail fritters / beignets d'escargots Yield: 8 servings 1 x Canned or cooked snails 1 x Oil for frying 1 x Parsley sprigs to garnish 2 ea Eggs, separated 1 1/2 c Flour 2 tb Olive oil 1 x Salt and pepper 1 tb Olive oil 1 x Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm
ATitle: Snails Bourguignonne / Escargots a la bourguig Yield: 6 servings 24 ea Large Paris mushrooms 1 x Salt and pepper 1/2 c Oil 100 ea Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]
ATitle: Snails sommeroise / escargots a la sommeroise Yield: 8 servings 100 ea Snails 1 x Vinegar 2 ea Thyme sprigs 1/2 ea Bay leaf 1 ea Basil sprig 1 ea Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 ea Shelled walnuts, ground 4 ea Canned anchovy fillets 3 ea Garlic cloves 1 x Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. ~-mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. ~-mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."]
LTitle: Snails with frogs' legs / escargots aux grenou Yield: 4 servings 48 ea Burgundy snails 1 x Court bouillon 4 ea Shallots 1 x Chives 3/4 c White Macon wine 24 ea Frogs' legs 1/2 c Milk 1 x Flour 4 tb Butter 1 x Salt and pepper 1 x Chopped parsley, to garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."]
LTitle: Snails with frogs' legs / escargots aux grenouilles Yield: 4 servings 48 Burgundy snails Court bouillon 4 Shallots Chives 3/4 c White Macon wine 24 Frogs' legs 1/2 c Milk Flour 4 tb Butter Salt and pepper Chopped parsley, to garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."]
DTitle: Soda Bread (Irish whisky soda) Yield: 8 servings 1 x -----------bread------------ 1 t Salt 1/4 c Butter, chilled 1/2 c Honey, liquid 1 x -----------glaze------------ 2 ea Ilk 4 c Flour, all purpose 1 t Baking soda 1 c Raisins or currants (option) 1/4 c Irish whisky or buttermilk 2 t Irish whisky BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.
STitle: Sopa Leao Velloso Yield: 8 servings 1 ea Grouper (4 lb) 1 lb Shrimps in shell 1 ds Salt 1 ea Bouquet Garni 24 ea Mussels or clams in shell 1/4 c Olive oil 3/4 c Green onions, chopped 3 ea Garlic cloves, crushed 4 ea Tomatoes, peeled, chopped 1 tb Fresh chopped coriander 1 c Fresh chopped parsley 1 ds Cayenne Pepper 1 lb Crab meat 1 lb Lobster meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30.
ETitle: Sour Cream Chocolate Cake Servings: 8 MMM-------------------------------CAKE------------------------------------ 4 oz Chocolate,bitter 1 c Water,hot 2 Eggs 2 c Sugar 1 c Sour cream 2 c Bread flour,sifted 1 ts Baking soda 1/2 ts Salt 2 ts Vanilla MMM------------------------------ICING----------------------------------- 2 c Sugar 1/4 c Cocoa 1 ts Corn syrup,white 1/2 c Milk 1/2 c Butter or margarine 1 c Pecans,chopped 1 ts Vanilla *** CAKE *** 1. Melt chocolate with hot water over low heat. Cream eggs and sugar thoroughly. Add sour cream and mix. Add flour, soda and salt. 2. Combine chocolate mixture with egg mixture. Add vanilla. 3. Pour into 2 greased and floured 8" cake pans. Place in cold oven. Set oven at 300 degrees and bake 30 to 35 minutes. Or cake may be baked 50 to 60 minutes in a 9x13" pan. Cool and ice. *** ICING *** Mix sugar and cocoa in saucepan. Add margarine, corn syrup and milk. Bring to a boil; boil 2 minutes. Cool 5 minutes. Beat until thick enough to spread. Add pecans and vanilla. Spreadbetween layers and on top of cake.
ETitle: Sour Cream Coffee Cake Servings: 16 1/2 c All-purpose flour 1/2 c Granulated sugar 1/4 c Margarine or butter 1/2 ts Ground cinnamon 1 c Chopped nuts Cake Mixture 3 c All purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 c Margarine or butter 1 1/2 c Granulated sugar 3 Eggs 1 1/2 c Sour cream 1 ts Vanilla extract Crumb Mixture Confectioners 10-x sugar Combine all ingredients for the crumb mixture in a small bowl. Mix with a fork until mixture resembles coarse crumbs; set aside. Combine flour, baking powder, salt and cinnamon and set aside. Cream margarine with sugar. Add eggs, sour cream and vanilla. Gradually stir inflour mixture. Beat at medium speed of electric mixer 2 minutes. Spoon about 2 cups of the batter into a non-stick 12 cup fluted tube pan. Sprinkle with half of the reserved crumb mixture (about 1 cup). Carefully spoon 2 cups of batter spreading it to cover the crumbs. Repeat layers withremaining crumb mixture then batter. Bake at 350 F. for 55 to 60 minutes or until wooden pick inserted in center of cake comes out clean. Cool 15 minutes. Invert onto a cooling rack or serving platter. Sprinkle with confectioners sugar just before serving. Makes 16 servings. From: Domino Ad Shared By: Pat Stockett
ETitle: Sour Cream Pound Cake Servings: 12 1/2 c Butter (room temp) 3 Eggs (room temp) 1/2 c Diary Sour Cream (room temp) 1 1/2 c Flour 1/4 ts Baking Powder 1/8 ts Baking Soda 1 c Sugar 1/2 ts Vanilla Powdered Sugar (opt) 1/2 c Blue Berries (opt) Grease and lightly flour a 4x8 or 5x9 pan. Combine flour, baking powder andbaking soda. In a large bowl beat the butter with an electric mixer on medium for 30 seconds, gradually add 2 T sugar at a time on medium for 6 minutes until sugar is dissolved into butter and is light and fluffy. Add vanilla and one egg at a time on low for 1 minute. Scrping bowl after each.Alternately add flour mixture with sour cream, only until just combined. Can add blue berries. Spread in a pan bake 1-1/ hours in a preheated 350oF oven. Cool in pan on a wire rack for 10 minutes. Remove and cool completely. Sprinkle with powdered sugar. Source: "The Yankee Kitchen" 03-25-93 (#3) [Johannah]
ETitle: Sour Cream Spice Cake Servings: 6 2 c Sifted cake flour 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 1/2 c Shortening 2 c Brown sugar 2 Eggs 1 ts Vanilla 2 tb Vinegar plus sour cream to -make 1 cup 1/2 c Broken nut meats Sift flour, salt, soda and spices together. Cream shortening; add sugar gradually and cream until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Add combine vinegar and sour cream alternately with dry ingredients; beat until smooth. Fold in nuts. Pour into 2 greased 9-inch layer cake pans or into greased cup cake pans. Bake at 375 F. for 25 to 30 minutes for layers; 20 to 25 minutes for cup cakes. From: Steve Herrick Source: WBZ-WBZA Home Forum 2/9/50
NTitle: SOUR CREAM-LEMON PIE Yield: 1 servings 1 c Sugar 3 1/2 tb Cornstarch 1 tb Lemon rind, grated 1/2 c Fresh lemon juice 3 Egg yolks, slightly beaten 1 c Milk 1/4 c Butter 1 c Cultured sour cream 1 Baked 9-in pie shell 1 c Heavy whipping cream, Whipped Lemon twists for garnish Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
ETitle: Sourdough Applesauce Cake Servings: 4 1 c Active Starter 1/4 c Dry Skim Milk 1 c Unbleached Flour 1 c Applesauce 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Allspice 1/2 ts Cloves 2 ts Baking Soda 1/2 c White Sugar 1/2 c Brown Sugar 1/2 c Butter Or Margarine 1 lg Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add thebeaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350°F for half to three quarters of anhour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.
DTitle: Sourdough Banana Bread Yield: 12 servings 1/2 c Shortening 1 ea Large egg 1 c Active sourdough starter 1 t Salt 1/2 t Baking soda 1 t Vanilla or 1 c Sugar 1 c Mashed bananas 2 c Unbleached flour 1 t Baking powder 3/4 c Chopped walnuts 1 t Grated orange rind Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.
CTitle: Southwest Smoothie Yield: 3 servings 1/2 c Banana; sliced 2 c Milk 1/2 c Mango, papaya, or guava; * 1 T Honey * Fruit should be of one kind listed and be chopped. ~--------------------------------------------------------------------- ~--- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
KTitle: Souvlakia (Barbecued Meat Cubes) Servings: 6 1 1/2 lb Lamb or veal,1" cubes 3/4 c Dry white wine 1/4 c Olive oil 2 tb White wine vinegar 3 tb Ground oregano 1 tb Salt 1/4 ts Ground pepper 2 Cloves garlic,finely chopped 1 Small onion,chopped Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes.
LTitle: Spagetti Primavera Yield: 4 servings 1/2 c Butter 1/2 c Slivered green pepper 1 ea Clove garlic crushed 1 c Diced seeded tomato 3/4 t Oregano crushed 1 x Salt and pepper to taste 1 c Sliced fresh mushrooms 1/4 c Chopped onion 1 c Cooked cut up broccoli 2 T Chopped parsley 6 oz Spagetti or spagettini 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese.
MTitle: Spaghetti Florentine Servings: 6 (15oz) Jar spaghetti sauce 4 oz Spaghetti ** 1 pk Frozen chopped spinach * 1 1/2 c Cottage cheese 1 pk (6oz) Mozzarella cheese slic 1/3 c Grated parmesan cheese * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2 strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350° for 30 mins.
QTitle: Spanish Rice with Avocado Servings: 6 1 tb Butter or margerine 1 tb Olive oil 1 sm Onion, finely chopped 1 Clove garlic, finely minced 1 c Uncooked rice (I used -basmati) 1/4 ts Salt 1/4 ts Dried oregano, crushed 1/4 ts Ground cumin 1/4 ts Ground tumeric 1 cn 14 1/2 oz chicken broth, or -1 3/4 chicken stock 1 sm Avocado Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and allliquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado. Source: Internet Cooking Conference Courtesy of: Joann Pierce
MTitle: Spatzle Servings: 1 8 oz Flour 1 c Water 2 Eggs Pinch of salt Blend the mixture to a soft consistency, but firm enough to handle and form into slices. Prepare small slivers on a wooden platter. Boil salted water and drop slivers in the water. Cook for 8 minutes, drain and dry. Pan fry the spatzle in fat til golden brown for 4 minutes and serve as a garnish or place spatzle in a shallow dish with grated cheese or cheese sauce and serve like noodles. The professional way is to place the spatzle in boiling water is to place the mixture in a piping bag fitted with a small plian tube and as thepasta comes out of the bag cut it by dipping knife in hot water after each cut. A simpler method is to place the spatzle on a greased piece of wooden board and immerse the board with the pasta balls in a tray of hot water. The spatzle will detach themselves from the wooden board without losing their shape.
OTitle: Speckzelten (Speckplatz) Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 1 ds Sugar 1/2 ts Salt 1/4 l Milk (1 cup plus 1 Tbsp) 10 g Yeast (.35 oz) 30 g Butter (2 Tbsp) Topping A: 300 g Raw smoked lean bacon, -finely diced (10 1/2 oz) 1 Egg yolk 1 tb Coriander 1 tb Caraway seed 1 sm Onion, finely chopped Salt Topping B: 2 c Cracklings 2 tb Lard Salt From the Ries area. These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. Dough: In a bowl, mix the flour and salt. Dissolve the yeast and sugar in half the lukewarm milk. Form a well in the flour, and pour the yeast mixture into this well. Dust the liquid with flour, and cover the bowl. Let rest,in a warm spot, for 1/2 hour. Then add the melted butter and knead and beat the dough until it starts to form small bubbles. Shape into rounds that are about half a finger's width thickness and about 5 inches in diameter. Tweak the edges of the dough into a raised rim. Cover the doughcircles with A) egg yolk and then lightly press in the bacon and add the remainder of the ingredients, OR B) lard and then lightly press in the cracklings. Season with salt. Bake at medium heat for 30 minutes. Serve hot. Serves 4.
JTitle: Spetsioteko Psari (Baked Fish Greek Style) Servings: 6 1/4 c Olive oil 1/2 c Dry bread crumbs 2 lb Red snapper fillets* 1 ts Salt 1/4 c Lemon juice 1/2 c Olive oil 1/4 c Tomato sauce 1 c Snipped parsley 1/2 c Dry white wine 2 Cloves garlic,finely chopped 1 ts Salt 1/4 ts Ground pepper 1/2 c Dry bread crumbs Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2 inches.Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets in single layer in baking dish; sprinkle with 1 teaspoon salt. Pour lemon juice on top. Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1 teaspoon salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup bread crumbs. Bake uncovered until golden brown, about 40 minutes. Remove fillets to warmplatter. *NOTE: 2 pounds fresh or frozen (thawed) cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets.
ETitle: Spice Cake Servings: 8 2 c Flour 1 ts Allspice 1/4 ts Baking Soda 1 ts Salt 1/2 c Sugar 2 x Eggs 2 ts Baking Powder 1/4 ts Nutmeg 1/4 ts Cloves 1/3 c Shortening 1/4 c Molasses 1/2 c Milk Raisins (if desired) Sift flour, baking powder, salt, allspice, nutmeg, and cloves together on wax paper. Cream shortening and sugar, then add eggs and beat. Add molasses then add baking soda. Next add flour mixture alternately with milk. Beat well after each addition. Last add raisins if desired. Bake about 40 min. at 350 deg.
ETitle: Spiced Pecan Cake Servings: 1 2 c Coarsely chopped pecans 1/4 c Packed light brown sugar 2 ts Ground cinnamon 1 ts Ground nutmeg 1 c Unsalted butter 2 ts Plus 2 tsp vanilla extract 2 c Sugar 3 c Sifted all-purpose flour 2 ts Baking powder 1 c Plus 2 tbsp milk 3 Egg whites Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes,stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg.Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of anelectric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sifttogether flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting between layers and on top and sides.
OTitle: SPICED PORK ROAST Yield: 8 servings 3 lb Pork roast 1/2 c Apple cider 1/2 ts Dried sage 1/4 ts Pepper Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper. Cover, add indicator, and cook on high for 30 minutes. From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993
ETitle: Spicy Breakfast Pattycakes Servings: 8 1 1/4 lb Ground turkey 1/2 c Onion; minced 1/4 c Fresh basil; chopped 1/4 c Fresh parsley; chopped 2 Cloves garlic, minced 1 ts Salt 1/2 ts Thyme leaves; dried 1/2 ts Ground ginger 1/2 ts Dried red pepper flakes Fresh ground pepper to taste 2 tb Dried bread crumbs 1 Egg, lightly beaten 2 tb Vegetable oil 1. Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not overmix. Cover, and refrigerate for 1 hour. 2. Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter. 3. Heat the oil in a large skillet, and brown the patties over medium heat,on both sides, about 2 minutes per side. Then reduce the heat to medium-low, cover the skillet, and cook, turning the patties occasionally, until they are crisp and cooked through, about 6 minutes. (You may have to do this in two batches.) Serve immediately. Source: The New Basics Cookbook From: Dottie Cross TMPJ72B
MTitle: Spicy Cheese-Stuffed Shells Servings: 4 8 Jumbo shells (about 5 -ounces) 1 Beaten egg 1 c Low-fat cottage cheese, -drained 1/2 c Grated parmesan cheese 1/2 c Shredded part-skim -mozzarella chees (2 ounces) 2 tb Snipped parsley 1/2 ts Dried oregano, crushed 1 ds Ground red pepper 10 oz Can tomatoes with green -chillies 2 ts Cornstarch Cook shells for about 18 minutes. Rinse in cool water; drain well. Combineegg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes4 servings. 320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2 meat,2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better Homes and Gardens, 1992
ETitle: Spicy Pumpkin Sheet Cake Servings: 1 4 Eggs 1 3/4 c Pumpkin; solid pack (16 oz -an) 1 c Sugar 3/4 c Brown sugar; firmly packed 1 c Oil 2 c Flour 2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 1/2 ts Salt Cream cheese frosting- recip - Beat eggs in large mixer bowl. Add pumpkin, sugars and oil; beat well. Add remaining ingredients except Frosting. Beat until well blended. Spread intogreased 15 x 10 x 1" jelly roll pan. Bake @ 350 degrees 25 minutes or untiltoothpick inserted in center comes out clean. Cool. Frost with Cream CheeseFrosting.
BTitle: SPICY ROAST BEEF Yield: 8 servings 3 lb Beef for roasting (eye Round, top sirloin or Sirloin tip) 2 ts Dry mustard 1/4 c Dijon mustard 2 cl Garlic,minced 1 tb Soy sauce 1 tb Olive oil 1 Fresh onion, sliced Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry mustard over entire surface of meat.Mix up the rest of the ingredients in big measuring cup and spread it over the roast.Now, place the roast atop the onion layer in pot.Let stand several hours. When you are ready to cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness.Use your meat thermometer to determine time.
LTitle: Spike Steak Yield: 4 servings 2 x Inch thick sirlion steaks 1 T Black peppercorns 2 x Cloves garlic, minced 4 c Coarse salt 3/4 c Water Trim execess fat from steak. Crack peppercorns coarsely and conce garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals cover salt side with a wet cloth or paper towels and place salt side down on grill.(Cloth or paper holds the salt in place;will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or papper towel. If broiling, put salt side up, 3 in. from heat. Put salt on other side of steak when it is turned. Cook 15 mins. on each side for rare, 25 mins. for med. rare. Remove salt before eating.
RTitle: Spinach Salad Orientale Yield: 6 servings MMM---------------------------SALAD-------------------------------- 3 Heads spinach, washed and Drained 1 c Sliced water chestnuts 3 Eggs, hard boiled, chopped 1 c Fresh bean sprouts 4 Slices bacon, cooked and Crumbled MMM--------------------------DRESSING------------------------------- 1 c Sunflower oil 3/4 c Chopped onion 1 tb Worcestershire sauce 1/4 c Red wine vinegar 1/2 c Sugar 1 ts Salt 1/3 c Catsup Mix all dressing ingredients together first, and refrigerate. Mix salad together. Just before serving, toss salad with dressing. Serve.
ATitle: Spinach-Cheese Puffs Yield: 1 servings 1 ea 10-oz package frozen chopped 1/2 c Margarine or butter (1 stick 1 c All-purpose flour 1/4 lb Gruyere or swiss cheese (shr 1 x Parsley, beet or salad green 1 c Milk 1 t Salt 4 ea Large eggs 1/2 c Grated parmesan cheese Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
RTitle: Spring Salad Yield: 4 servings 1/2 lb Snow peas 6 ea New red skinned potatoes 1 c Frozen sweet corn 2 ea Tomatoes 1 x ----------dressing---------- 1 t Dijon mustard 1 ea Pepper 1 T Lemon juice 1 t Honey 1 T Finely chopped fresh parsley 1/2 lb Mixed green and yellow beans 1/2 lb Carrots 1 c Fresh or frozen peas 4 ea Hard cooked eggs 3 ea Large egg yolks 1 ea Salt 1 1/2 c Saflower oil 1 ea Shallots, finely chopped 1 T Finely chopped fresh mint Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week).
ETitle: Springtime Pudding Cake Servings: 1 2 9" layers of sponge cake, us -ng your favorite reci 2 3 oz boxes vanilla pudding 1 3 oz box chocolate pudding 1 ts Almond flavoring 1/2 c Pineapple; crushed, drained 1/2 c Pecans; chopped 1/2 c Maraschino cherries; choppe - 3 Drops red food coloring 2 c Whipping cream, whipped Slice each cake layer in half to make 4 layers. Make puddings according to package directions, reducing milk by 1/2 cup for each package. Mix half vanilla pudding with almond flavoring, cherries and red food coloring. Mix half vanilla pudding with crushed pineapple. Mix chocolate pudding with nuts. Whip cream with 2 tbsp sugar and 1 tsp vanilla. To assemble: Place cake layer on serving dish, cover top with cherry custard, place cake layerover this and spread with pineapple custard, place layer over this and spread with chocolate custard. Top with remaining cake layer. Cover top andsides with whipped cream. Chill overnight.
ETitle: Starlight Double Delight Cake Servings: 1 2 1/4 c Flour 1 1/2 ts Baking soda 1/4 c Shortening 3 Eggs 3/4 c Milk Starlight double delight fro -ting; recipe Sift flour; set aside. Combine shortening and 2 cups frosting. Mix thoroughly. Blend in eggs and dry ingredients alternately with milk. Pour into 9 x 13" layer pan. Bake @ 350 degrees for 30 to 35 minutes. Cool and frost with Starlight Double Delight Frosting.
ETitle: Stars and Stripes Celebration Cake Servings: 50 2 18 1/4 oz pkg yellow cake mi - 3 Medium-size firm, ripe banan -s 1/4 c Lemon juice; freshly squeez -d 2 pt Strawberries; fresh, washed - dried and hulled 24 oz Heavy cream 1/3 c Confectioners sugar 1 1/2 c Blueberries; fresh One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10 1/2 x 1 jelly-roll pans; line with wax paper; grease paper. Prepare cake batter according to package directions, working with one package at a time. Spreadbatter in prepared pans; bake 15 to 20 minutes until wooden toothpick inserted in center comes out clean. Invert cake layers onto wire racks; peel off paper; cool. In medium size bowl, toss banana slices with lemon juice. Pour off excess juice; set bananas aside. Slice about 24 well shapedstrawberries lengthwise in half; reserve for top of cake. Coarsely chop remaining strawberries; set aside. In large bowl with electric mixer at high speed beat cream until soft peaks form; gradually beat in sugar until stiff. Spoon half whipped cream into second bowl; fold in chopped strawberries. Set both creams aside. Place one cake layer on large serving platter; tuck strips of wax paper under cake to keep platter clean. Using spatula, spread strawberry cream over cake; top with second cream cake layer. Spread plain cream over top and sides of cake; carefully remove wax paper strips. In top left hand corner of cake, using tip of sharp knife, mark 7 1/2 x 5" rectangle. Place blueberries in even rows in the rectangle to form stars of the flag. To from stripes, alternate rows of strawberries and bananas, overlapping fruit in each row as necessary. Chill until serving time, up to 2 hours. Cut into 2 x 1 1/2" pieces to serve.
MTitle: Steamed Ginger Rice with Snow Peas Yield: 6 servings 2 c Long grain rice 1 t Finely grated ginger 3 c Cold water 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas.
MTitle: Steamed Rice Yield: 4 servings 1 c Long grain rice 1 x Salt (optional) 1 3/4 c Water Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid.
ETitle: Steamed Rice Coconut Milk Cake Servings: 6 1 lb Rice flour 3 c Granulated sugar 3 c Coconut milk 1 ts Lemon juice 1 ts Active dry yeast 1 ts Water 1 Wine rice ball, crushed to a -powder Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk, and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow to stand atroom temperature for three hours. Cook 2 1/2 cups of the coconut milk with the sugar just long enough to meltthe sugar. Remove from the heat and cool. After the yeast-rice flour mixture has rested for three hours, combine it with the coconut milk-sugar mixture. Mix well, cover, and allow to rest atroom temperature for another 3 hours. At the end of the resting time, combine the mixture with the remaining coconut milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which should first be dissolved in the teaspoon of water. Transfer to several small bowls or pans so that the mixture fills it only halfway to allow room for expansion. Let stand overnight, at room temperature. The following day, steam [using the wet steaming method as described on page 36] for 30 minutes. Serve the cake either hot, cold, or at room temperature. Note: A wine rice ball can be purchased in Oriental grocery stores. They are about the size of a camphor ball, and white. To crush, use a rolling pin or a blender. Steaming A steamer consists of a pot in which water is boiled and at least two more metal inserts or layers that fit directly on the lower pot of water, one above the other. These inserts are perforated, allowing wet steam to circulate freely through the layers and enabling either a large quantity ofone food or several different foods to be cooked at the same time.
ETitle: Stir Crazy Cake Servings: 1 2 1/2 c All-Purpose Flour 1 1/2 c Sugar 1/2 c Cocoa 2 ts Soda 1/2 ts Salt 2/3 c Cooking Oil 2 tb Vinegar 1 tb Vanilla 2 c Cold Water Or Coffee 1/4 c Sugar 1/2 ts Cinnamon Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake in 350°F oven for 35-40 mins.
OTitle: Stir-Fry Springdish (Roergebakken Lenteschotel) Servings: 4 2/3 lb Lean pork meat Oil 1 ts Ginger powder 1 Clove of garlic 7 oz Pods 1 tb Sesame seed 2 tb Catsup 2 tb Red wine vinegar 2 tb Sugar 12 Cherry tomatoes Salt Cut the meat in very small strips, fry the meat in the hot oil in a wok, constantly stirring, add after 1 minute the gingerpowder en pressed garlic and stir-fry another 2 minutes, add the pods, sesamseed, ketchup, vinegar, sugar and tiny tomatoes, stir-fry another 2 minutes, add salt to taste. Serve.
ETitle: Stout Cake Servings: 6 3 c Flour 2 1/2 ts Baking soda 1 ts Salt 2 1/2 ts Cinnamon 1 ts Nutmeg 1/4 ts Ground cloves 1 c Vegetable oil 1 c Dark molasses 1 c Sugar 2 Eggs 1 c Stout or dark beer FROM: Shelley Rodgers This dark spicy cake is reminiscent of gingerbread. Serve it with whipped cream if you like, but it has an excellent moist texture and robust flavor unadorned. Work time: 25 minutes Total time: 1 hr 15 minutes Yield: 10 servings Confectioner's sugar for sprinkling Heat oven to 350~. Butter and flour a 12-cup Bundt pan. Combine flour, soda, salt and spices. Beat oil, molasses, sugar and eggs until well-combined. Gradually beat in flour mixture. Beat in stout. Pour into prepared pan. Bake until cake pulls away from sides of pan, 40-45 minutes. Cool 10 minutes. remove from pan and cool completely. Dust with confectioner's sugar. Per serving: 498 calories, 5 g protein, 23g fat, 472 mg sodium, 6g carbohydrates, 42 mg cholesterol [ For Women First magazine, 3/18/91 ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
ETitle: Strawberry Cake Servings: 8 1 pk Cake mix,white or yellow 1 pk Strawberry jello 3/4 c Cooking oil 1 c Pecans,chopped 4 Eggs 2 tb Flour 1 pt Strawberries 1/2 c Sugar 1. Mix strawberries and sugar until sugar is dissolved. Mix remaining ingredients and beat well; pour into a 10" buttered and floured tube pan and bake at 350'F. for 45 minutes, or until done. 2. Serve plain or with whipped cream.
ETitle: Strawberry Cake Roll Servings: 1 Cake: 4 Eggs 3/4 c Sugar 1 ts Vanilla 3/4 c Cake flour 3/4 ts Baking powder 1/4 ts Salt Powdered sugar Buttercream: 3/4 c Butter, softened 2 3/4 c Powdered sugar 1 Egg 1/2 c Strawberry preserves Whipped cream: 1 pt Heavy cream 1/2 c Powdered sugar 1 ts Vanilla 1 pt Strawberries Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed paper. Butter lightly. Beat eggs until light. Add sugar, gradually. Beat until thick and lemon colored. Add vanilla. Sift flour, baking powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake springs back when pressed lightly. Roll cake inside a towel coated with sifted powdered sugar; start at the short side. Cool. For the buttercream, beat butter and sugar until light and fluffy. Beat in egg, then preserves. To hold together, this may be chilled, but let it soften before spreading. Whip cream with sugar and vanilla. To assemble: Unroll cake. Spread with buttercream. Roll up again. Place seam side down on serving plate Frost with cream and chill several hours. Garnish with berries. Makes 1 cake roll.
ETitle: Strawberry Carrot Cake Servings: 1 2 1/2 c All purpose flour 1 1/4 c Packed brown sugar 1 c Carrots; finely shredded 1/2 c Vegetable oil 1/2 c Yogurt; low fat, plain 1/3 c Water 1/2 c Pecans; chopped 2 ts Baking powder 1 ts Ground cinnamon 1 ts Ground nutmeg 1/2 ts Baking soda 1/2 ts Salt 2 Eggs 1 c Strawberries; finely choppe - Strawberry cream cheese glaz - recipe Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon onto cake. Refrigerate any remaining cake.
ETitle: Strawberry Crisp Servings: 6 1 c Uncooked Oatmeal 1 c All-Purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter Or margarine 1/2 c Sugar 3 c Sliced Fresh Strawberries Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom.Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350°F oven for 45 minutes. Serve warm or cold with whipped cream or topping.
NTitle: Strawberry Daiquiri Pie Yield: 8 servings 1 9" graham cracker crust - OR baked pastry shell 8 oz Cream cheese, softened 14 oz Sweetened condensed milk 2 tb Light rum 2/3 c Strawberry daiquiri mix, - frozen, thawed Red food coloring, opt 1 c Whipping cream, whipped In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in whipped cream. Pour into prepared crsut. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze leftovers. Lime Daiquiri Pie: Omit strawberry daiquiri mix and red food coloring. Add 1/4 cup ReaLime Lime juice from concentrate and a few drops green food coloring if desired. Proceed as above.
CTitle: Strawberry Daiquiries Yield: 6 servings 1 cn Small limeaid 1 pk Frozen strawberries 1 qt Seven-up 1 qt Rum 1 x Ice Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice.
ETitle: Strawberry Jello Cake Servings: 1 1 Pkg white cake mix 1 10 oz pkg frozen strawberrie - 1 c Nuts; chopped (not too fine - 1 c Salad oil 3 ts Flour 1 Pkg strawberry flavored gela -in 4 Eggs Mix well all together. Bake in a 9 x 13" pan for 45 minutes @ 350 degrees. When baked, sprinklewith powdered sugar and cool.
ETitle: Strawberry Meringue Cake Servings: 10 MMM--------------------------GENOISE LAYER------------------------------- 4 lg Eggs 1 pn Salt 2/3 c Sugar 1/2 c Cake flour 3 tb Cornstarch MMM------------------------LEMON KIRSCH SYRUP----------------------------- 1/3 c Water 1/4 c Sugar 2 tb Lemon juice 2 tb Kirsch MMM------------------------STRAWBERRY FILLING----------------------------- 2 pt Strawberries 1/2 c Sugar 1 tb Lemon juice 1 tb Kirsch 2 tb Cornstarch MMM------------------------COVERING MERINGUE----------------------------- 6 lg Egg whites 1 c Sugar 1/4 c Toasted, sliced almonds GENOISE LAYER: Preheat oven to 350F. Break eggs into bowl of electric mixer. Whisk in salt, then sugar. Place bowl over pan of simmering water. Whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-5 minutes. Mix cake flour and cornstarch. Sift over the eggfoam in 3 or 4 additions, folding in with a rubber spatula. Pour batter into buttered and paper-lined 10-inch round pan and level. Bake about 30 minutes until well-risen, golden and beginning to shrink from sides. Unmoldimmediately and cool on a rack. Divide the cooled Genoise into 3 layers with a sharp, serrated knife. Place 1 layer on a cardboard or platter and moisten with 1/3 of the syrup, using a brush. Spread with 1/2 the filling. Repeat with the second layer. Place the last layer on and moisten with the remaining syrup. LEMON KIRSCH SYRUP: For the syrup, combine water and sugar in a small pan, bring to a boil and cool. Stir in lemon juice and kirsch. STRAWBERRY FILLING: For the filling, reserve 6 of the best strawberries as a decoration. Rinse, hull and slice the remaining berries. Place 1/4 of theberries in a saucepan with the sugar and bring to a boil. Combine lemon juice, kirsch and corn- starch and stir into the strawberry mixture off the
ETitle: Strawberry Rhubarb Coffee Cake Servings: 6 3 c Sliced fresh or frozen -rhubarb, 1 inch pieces 1 Qt. Fresh strawberries, -mashed 2 tb Lemon juice 1 c Sugar 1/3 c Cornstarch Cake: 3 c All-purpose flour 1 c Sugar 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine, cut -into pieces 1 1/2 c Buttermilk 2 Eggs 1 ts Vanilla extract Topping: 1/4 c Butter or margarine 3/4 c All-purpose flour 3/4 c Sugar Filling: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly intoa greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling. For topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings. SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93
ETitle: Strawberry Shortcake (Weight Watchers Magazine) Servings: 6 9 lg Egg whites 1 ts Cream of tartar 1 tb Vanilla extract 1/2 c Granulated sugar 1 c + 2 tablespoons sifted cake -flour* 1 ts Baking powder 4 1/2 c Sliced strawberries 3/4 c Reduced-calorie nondairy -whipped topping (8calories -per Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle Serves: 12 tablespoon) 1. Preheat oven to 325F. 2. In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes). 3. Gradually sift cake flour and baking powder over eggwhite mixture; carefully fold in until no white streaks remain. 4. Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak when lightly touched with fingertip. Invert immediately and let cool completely.** When cake has cooled, carefully loosen edges and remove from pan. 5. Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes. 6. To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping. Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per serving: 106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg sod, 0 mg chol * If using self-rising cake flour, omit baking powder ** If pan does not have "feet", invert over a sturdy bottle.
ETitle: Strawberry Shortcake Ala Suzy De Bus Servings: 4 1 Angel food cake, cut 1 pk Fresh strawberries -(use blueberries as a -substitute) 1 pk Vanilla pudding -(use lemon pudding if -using blueberries) 1 pk Cool Whip Place cake on a serving platter. Cook the pudding and pour over the cake. Add 2/3 to 3/4 of the berries on top of the pudding, and refrigerate. Add the remaining berries to the Cool Whip. When ready to serve, remove the cake from the refrigerator and top the entire dessert with the berry-laden Cool Whip.
JTitle: Stuffed Crabs Yield: 8 servings 3 Medium bellpeppers 2 Large onions 2 c Bread crumbs 1 tb Flour 1 pn Parsley 2 Stalks celery 1 Stick butter 1/2 lb Claw crab meat 1 pn Green onions 3 Eggs Saute' vegetables until wilted,season to taste with salt and red pepper. Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other ingredients and fill crab shells. Dip in a batter of egg and milk,then in flour and finally in bread crumbs. Fry until golden brown.
ATitle: Stuffed Mushrooms With Crabmeat Yield: 4 servings 12 ea Large mushrooms 6 oz Frozen crab meat * 3 T Plain dry bread crumbs 3 x Dashes hot pepper sauce 2 T Butter or margarine, melted 1 ea Env. vegetable soup mix 1/2 c Sour cream or plain yogurt 1 T Snipped fresh dill ** 1/8 t Pepper ** Substitution: 1 t Dried Dill Weed. ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above.
NTitle: Sugar Pie - Hotel Paulin Yield: 1 servings Pastry for 9" pie 2 c Brown sugar; packed 2 T Flour; all purpose Salt; pinch 2 Eggs 1 Egg yolk 1 c Milk 1 ts Vanilla Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. a French Canadian speciality Source: Canadian Living magazine, the same recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_
QTitle: SUMMER RISTTO Yield: 4 servings 4 oz Prossciutto Ham Strips 1 c Green Peas 4 oz Cooked Chicken Strips 1 c Dry Long Grain Rice 1 c Mushrooms Sliced Thick 2 c Chicken Stock 1 lg Onion Coarsely Chopped 3 tb Olive Oil 2 lg Chopped Garlic Cloves 1/4 c Romano Cheese 1 sm Yellow Pepper 1/4 c Fresh Parsley 1 c Chopped Tomatoes 1/2 ts White Pepper Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red.
LTitle: Summertime's Bounty Pie Yield: 6 servings 1 ea Env. soup mix * 2 c Fresh bread crumbs 1 ea Large egg 1 T Unbleached all-purpose flour 3 1/2 c Hot cooked assorted veggies 1 1/2 lb Lean ground beef 8 oz Sour cream or plain yogurt 1/4 t Thyme or basil leaves 6 oz Shredded cheddar cheese * Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.
BTitle: SWEET AND SOUR KABOBS Yield: 6 servings 1 lb Lean ground beef 1 md Green pepper, cut into Squares 3/4 c A-1 Steak Sauce 1/2 c Plain bread crumbs 1 Egg, beaten 6 Cherry tomatoes, halved 6 Fresh mushrooms, halved 1 cn (8 oz) pineapple chunks, in Its own juice, undrained Hot cooked rice Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24 meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce with reserved juice.Set aside. Thread meatballs,pineapple,green pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning and brushing with Steak Sauce Mixture,frequently.Serve with rice bedding.Makes 6 servings.
ATitle: Szechwan Beef Yield: 4 servings 1/2 lb Boneless sirloin steak 1in 2 ea Cloves garlic finely chopped 1 t Ginger 1/2 t Chili paste oriental 1 ea Red sweet pepper julienned 2 T Clarified butter 4 ea Shallots, finely chopped 1/4 t Chili pepper 16 ea Snow peas julienned 4 ea Green onions, sliced Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings.
RTitle: Taboule Yield: 2 servings 1 c Fine bulgur wheat 3/4 c Diced onion 1/2 c Diced green onions (including tops) 1 1/2 ts Parsley 1 ts Basil 1/2 c Fresh mint, cut fine 1/2 c Lemon juice 3/4 c Oil 2 Tomatoes, cut in slices Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.
QTitle: Taco Rice Servings: 4 1 lb Ground beef 1 Onion, chopped 16 oz Jar salsa (Old El Paso-hot, -is our choice) 1 (8 oz.) can tomato sauce 1 Chicken bouillon cube 1 c Rice (brown, wild, what ever -- not white) Serves 4 ***Garnish with*** cilantro chopped tomatoes chopped onions sour cream shredded cheddar sliced pitted black olives tortilla chips Prepare rice according to package directions. Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes. Serve beef mixture over rice; top with garnishes to taste. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
GTitle: TALK SHOW BBQ SAUCE: Yield: 1 servings 1 ea Worcestershire sauce 2 ea Sm Louisiana hot sauce; bott 1 pt Vinegar 1 ea Sm Mustard; jar yellow 1 ea Catsup 1 ea Margarine 3 T Brown sugar 1 T Black pepper I got this from a local talk show, ergo: Mix well and simmer 15 minutes. Not as hot as it sounds!
KTitle: Tarragon Lamb Yield: 6 servings 4 lb Leg of lamb 2/3 c Cream 1 t Tarragon 1 1/4 c Dry white wine 1 T Oil 1 x Salt and pepper to taste 1 ea Onion sliced Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm.
GTitle: TEXAS CAVIAR Yield: 10 servings 2 c Dried black beans 1 Ham hock Salt and pepper; to taste 1 tb Oil 1 Onion 2 Green peppers 3 Tomatoes - peeled, seeded and chopped >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse.
KTitle: The Dreaded Haggis Servings: 6 1 Sheep's stomach 1 Sheep heart 1 Sheep liver 1/2 lb Fresh suet (kidney leaf fat -is preferred) 3/4 c Oatmeal 3 Onions, finely chopped 1 ts Salt 1/2 ts Freshly ground pepper 1/4 ts Cayenne 1/2 ts Nutmeg 3/4 c Stock Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips"--mashed turnips, nips of whiskey and mashed potatoes. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
RTitle: The Ultimate Salad Dressing Yield: 2 servings 1 t Dry mustard 1/4 t Pepper 1 t Dried oregano 2 T Minced onions 1 T Minced sweet red peppers 4 t White wine vinegar 1/2 t Salt 1/2 t Sugar 2 T Parsley 1 T Minced garlic cloves 4 t Lemon juice 1/2 c Light oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)
ITitle: Three-Layer Deck-The-Halls Dip Yield: 1 servings 8 oz Guacamole 8 oz Sour cream 8 oz Pace Picante Sauce -OR 8 oz Pace Thick & Chunky Salsa In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers.
LTitle: Tin Plate Special Yield: 8 servings 1 lb Dry pinto beans 6 lb Beef rump roast 1 T Lard or shortening 1 c Green or banana pepper strip 2 x Sliced med. onions 2 c Tomato juice 8 oz Can tomato sauce 1/2 c Water 2 t Cider vinegar 2 T Brown sugar 2 t Salt 1 t Dry mustard 1 t Thyme Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done.
STitle: Tomato Cheese Soup Yield: 12 servings 28 oz 2 undrained and chopped 2 ea Stalks of celery diced 1/2 ea Sweet red pepper diced 1/2 lb Mushrooms, chopped 2 T Flour 8 c Beef stock 1/2 t Rosemary 3 oz Cream cheese 1 ea Parsley for garnish 2 T Butter 2 ea Cloves of garlic, minced 2 T Butter 1 ea Large cooking onion diced 1 t White sugar 1/2 t Basil 1/2 t Thyme 1 ea Salt and pepper to taste Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions.
CTitle: Tomato Juice Cocktail Yield: 10 servings 46 oz Can tomato juice 2 t Salt 2 t Ground cumin 6 ea Limes, juiced 8 ds Tabasco sauce 1 ea Lime slices for garnish Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka.
MTitle: Tortellini Vegetable Filling Yield: 1 servings 4 c Assorted vegetables - cooked or uncooked, - fresh or frozen, - Such as: Artichoke hearts, - Asparagus, Eggplant, - Mushrooms, Broccoli - or Cauliflower 2 c Cooked spinach; chopped 2 tb Olive oil 2 md Onions; roughly diced 6 tb Flour 1 c Milk 1 Egg 1/2 ts Salt; or as desired 1/2 ts Ground white pepper 1 ts Fresh rosemary leaves; -OR- 1/2 ts -Dried rosemary Servings: 1 DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
JTitle: Trout Baked in Wine (Irish) Servings: 6 1 Rainbow trout (about 2.5 lb) 2 c White wine 1 pn Each of herbs* Directions: *Whichever ones you like parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long wayand lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. ~-
PTitle: TURKEY BURGERS Yield: 4 servings 1 lb Ground turkey 1/2 c Minced onion 1/2 c Minced green pepper 2 tb White wine (preferably) 1/2 ts Thyme 1/2 ts Basil 1/2 ts Ground pepper 1 ts Salt 1 Egg (or low cholesterol Equivalent) 1 c Plain bread crumbs 3 tb Olive oil Worcestershire sauce Your favorite burger buns Sliced tomatos, relish, Catsup, etc. Contributed to the echo by: Janice Norman A quick burger recipe using ground turkey that makes a good ground beef substitute and is flavorful. A Turkey Burger Recipe Heat oil in skillet. Combine all other ingredients in a bowl and mix until well blended. Form into patties (6 to 8). Saute patties on each side until brown (2-4 minutes per side, depending on thickness). Drain, serve in buns as you would hamburgers, with appropriate accompaniments.
STitle: Turkey Soup Continental Yield: 8 servings 1/4 c Butter or margarine 1 c Cooked turkey 1 c Diced celery 1 c Creamed style corn 1 t Salt 1/4 t Ginger 2 T Chopped parsley 2 T Finely chopped onions 2 c Diced raw potatoes 2 c Turkey broth 2 c Half and half cream 1/4 t Paprika 1/8 t Pepper In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls.
GTitle: Vegetarian Rice Mix Yield: 4 servings -Robbie Shelton 4 c Uncooked Long-Grain Rice 3 tb Instant Vegetarian Bouillon 2 ts Salt 4 ts Celery Flakes 4 ts Onion Flakes 4 ts Green Pepper Flakes 4 ts Red Pepper Flakes Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of VEGETARIAN RICE MIX. RECIPE FOR VEGETARIAN RICE 1 1/2 Cups VEGETARIAN RICE MIX 2 Cups Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a meduim saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings.
JTitle: Venezuelan Peppers With Shrimp Yield: 2 servings 5/8 lb Shrimp (16-20/lb) 3/4 ea Large red bell peppers * 1/4 ea Chili pepper seeded/minced 1/4 x Feta cheese (optional) 5/8 c Spanish olive oil 1 2/3 ea Cloves garlic ** 1/4 ea Loaf french bread 1" slices * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~--------------------------------------------------------------------- ~--- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top.
OTitle: Waikiki Appetizers Yield: 6 servings 1 1/2 lb Bulk Pork Sausage 20 oz Pineapple Chinks In Syrup 1/2 c Packed Brown Sugar 1/4 c Lemon Juice 2 tb Cornstarch 2 tb Soy Sauce 1/2 c Chopped Green Pepper 1/2 c Drained Maraschino Cherries Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400°F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.
HTitle: Walnut Shortbread Yield: 12 servings 1 c Softened butter 3/4 c Icing sugar 1 t Vanilla 1 1/2 c Chopped walnuts 12 ea Large walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12.
JTitle: Warm Herring Entree or Luncheon Servings: 4 4 Salted Herring 2 Potatos 2 Red Onions 3 dl Cream 2 tb Breadcrumbs 50 g Butter Ground Pepper Rinse the herrings in cold water and cut the tails. Peel potatos and cut inthin slices. Peel onions and cut in thin slices as well. Take a heat-resistent dish and put in a layer of potatos. Then a layer of herrings. Start with potatos and end with potatos. Put pepper on every layer. Put in the cream till appr. 1 inch from the top. Put on the breadcrumbs and spread little lumps of butter on top. Put in a warm - 200 celsius - oven for about 40 minutes until the top is brown. Serve with icecold Aquavit. That's a very strong Danish liquor. From: Koken Met Plezier: Cooking With Pleasure by Wolf Anholt, Culinaire Boekerij, Ede Holland.
DTitle: Wheaten Bread (Maddybenny, Irish) Yield: 1 servings 3 c Flour, whole wheat 1 t Baking soda 1/2 t Nutmeg, grated 1 t Orange rind, grated 1 c Flour, all purpose 1/2 t Salt 2 c Buttermilk In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack.
CTitle: Whiskey Sour Yield: 1 servings 1 ea Lemon; juiced 2 oz Blended whiskey 1/2 t Powdered sugar Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.
HTitle: Widow's Kisses Servings: 6 3 Egg whites 50 g Granulated sugar (1 3/4 oz) 50 g Confectioners' sugar (1 3/4 -oz) 120 g Nuts, coarsely ground (4 1/4 -oz) 50 g Citron, finely diced (1 3/4 -oz) Baking wafers Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?)of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92
QTitle: Wild Rice With Mushrooms Yield: 4 servings 1/2 c Wild rice 1 1/3 c -Water; cold 1 ts Chicken bouillon 2 Bacon slice 1/2 c Mushrooms; sliced 2 tb Green onion Thyme; dried Parsley; snipped Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon partially and add mushrooms, green onion and thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. Source: Canadian govt publication
TTitle: Wilted Greens Yield: 4 servings 3 ea Sl Bacon 1 ea Onion, chopped 1/4 c Vinegar, white wine 1 ts Sugar 1 ts Prepared mustard 1/2 ts Horseradish 1/2 ts Salt 1 ds Pepper 1 lb Greens, leaf lettuce, escaro Fat grams per serving: Approx. Cook Time: :09 Place bacon and onion in 8 cup casserole. Cover with lid. Cook at High 5 to 6 minutes or until bacon is lightly browned; stir once. Add vinegar, sugar, mustard, horseradish, salt and pepper, stir. Add greens cut into bite size pieces; toss well. Cook at high 2 to 3 minutes.
PTitle: Wine Braised Cornish Hen Yield: 2 servings 1 (1 1/4 Lb.) Cornish Hen 1/3 c Burgendy OR Dry Red Wine 1/3 c Raspberry OR Red Wine Vinegar 1/2 ts Dried Rosemary Crushed 1/8 ts Dried Thyme 2 lg Cloves Garlic Minced Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring Well. Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min. Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat 6.4. Chol. 76.)
LTitle: WOODRUFF SPECIAL Yield: 4 servings 4 Slices bacon Cabbage leaves (1/4 head) 1 md Onion, chopped 2 c Rice, cooked 1 cn Sauerkraut (large can, well Drained) 1 qt Spaghetti sauce 1 lb Chopped beef 1/2 ts Oregano Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours.
TTitle: Worried Fried Green Tomatoes Yield: 4 servings 2 1/2 lb Green tomatoes, sliced verti -cally 1/4 inch thick 3 ea Garlic, clove, sliced 3/4 c Flour Salt Pepper 4 tb Olive oil Fat grams per serving: Approx. Cook Time: 30 1) Shake tomato slices in a paper sack with salt, pepper and flour. 2) Heat oil over medium-high heat in a black iron skillet. Add tomatoes and garlic. Cook without stirring for about 5 minutes, then, using a stiff spatula, scrape bottom of skillet and turn tomatoes. Continue to cook over medium to high heat, scraping bottom of skillet occasionally to prevent burning. You want the tomatoes which come in direct contact with the skillet to get dark. You should expect some sticking; just scrape hard. Try to resist adding more oil but do so if you must. 3) When most of the tomatoes have turned olive green or dark brown, about 20 minutes, lower heat to low. Continue to cook, worrying the tomatoes around with the spatula until they are all either brown or olive green. (Don't worry them too much; if you are too worrisome they turn mushy.) (Old family recipe; garlic and olive oil are my additions.) Source: Overton Anderson
DTitle: Wreath Bread Yield: 2 servings 1/2 c Maple syrup 2 tb Dry yeast 9 c Whole wheat pastry flour 2 c Apple juice 1 c Butter 1 Egg, separated 2 Eggs 1 tb Grated lemon peel 1 ts Almond extract 1/4 c Sliced almonds MMM----------------FLOUR WILL BE USED IN 4 PART--------------------- 2 1/2 c Whole wht pastry flour (1) 2 c Whole wht pastry flour (2) 3 1/4 c Whole wht pastry flour (3) 3/4 c Whole wht pastry flour (4) In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat juice and butter until almost melted. With mixer gradually beat liquid into yeast mixture. dry ingredients. Set aside egg white for brushing top of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and second flour (2) to make a thick batter. Stir in third part of flour (3) to make dough. Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4). Knead at least 15 minutes. Place in lightly oiled bowl, turning dough so top is oiled too. Let rise until doubled, about 1 hour. Punch down dough. Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets. On floured work surface, roll each piece into a 24" length. Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end. Shape into a ring, join the ends and pinch together. Repeat with each loaf. Cover rings with towels and let rise in warm place 1 hour. Beat egg white; use pastry brush to brush over loaves. Top rings with almonds. Place in oven at 350 for 15 minutes, then change cookie sheet places. Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle.
KTitle: Zardalu Polo - Persian Lamb and Apricot Pilaf Servings: 6 1/2 c Butter 1 Onion, finely chopped 1 lb Lean lamb, cubed Salt, pepper 1/2 ts Ground turmeric 1/2 ts Ground cinnamon 2 1/2 tb Seedless raisins, preferably -golden 4 oz Fresh or dried apricots, -halved 2 c Long-grain rice, washed in 3 -changes of water Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix inraisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable. Boil 4 cups water, add 1/2 teaspoon salt and rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15minutes or until almost tender. Fluff with fork. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice. Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender. Makes 6 servings.
