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RECIPE8.TXT
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1992-01-18
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WHIPPED CREAM
1 C. Milk 1 C. Sugar
1/4 C. Flour 2 TSP. Vanilla
1 C. Butter or Margarine
Combine Flour and Milk. Cook and stir untio smooth
and thickened. Remove from Heat and Cool. Cream Butter
and sugar until light and fluffy. Add colled flour and
milk mixture with Vanilla and beat briskly until light
and fluffy and sugar has disappeared.
=====================================================================
PICKLING SOLUTION
2 Tbsp. Peppercorns 2 Tbsp. Mustard Seeds
12 Bay Leaves 2 Tbsp. Brown Sugar
1 Qt. White Vinegar
In a Large Sauce Pan, combine Peppercorns, Mustard Seeds,Bay Leaves,
Brown Sugar and Vinegar. Bring to a boil, stirring until Sugar is
disolved. Remove from Heat and allow mixture to Cool to Room Temperature.
REMAINING INGREDIENTS
4 Large Yellow Onions Sliced Thin 2 Lemons, Sliced
2 Tart Apples, Chopped
Layer Fish, Onions Lemon and Apples in a glass crock (2 Qt. Capacity)
Pouring a little Pickling Solution over each Layer. Make sure layer is
covered. Remove Air Bubbles from side of Crock. Cover and Refrigerate for
Three or Four Days before serving.
=================================================================
VINEGAR SOLUTION
4 TO 5 C. White Vinegar
In a Nonmetal Bowl, Pour Vinegar over Brined Fish Pieces.
Cover and put in Regrigerater Over Night. Rinse thoroughly
before continuing.
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DRIED BEEF DIP
8 oz. pkg. cream cheese 1/2 C. pimiento
1 C. Dried beef chopped 2 tbsp. horseradish
1 Jar of mayonnaise
Soften Cream cheese, Blend all ingredients together use only enough
mayonnaise to make the Dip the consistency you like.
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DOWN HOME BARBECUE SAUCE
1/3 C. worchestershire sauce 1 can condensed tomato soup
1 small onion chopped 2 tbsp. brown sugar
3 tbsp. vinegar 1 tbsp. horseradish sauce
Combine all ingredients, Simmer for ten minutes. Store in refrigerator.
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CUCUMBER SOUR CREAM DIP
1/3 C. sour cream 1/4 med. cucumber, sliced
1 & 1/2 tbsp. vinegar 2 tsp. sugar
1 onion sliced 3/4 tsp. salt
1/8 tsp. dry mustard 1/8 tsp. pepper
Blend in a blender until onions and cucumbers fine and the dip is smooth.
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CHILI & CHEESE DIP
1 lb. brick chili 1 lb. velveeta cheese
1 can tomato sauce
Melt chili in tomato sauce, cube cheese and add to chili mixture slowly
until cheese is melted. Serve in a chafing dish with tortilla chips.
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EASY BARBECUE SAUCE
1 12 oz. can unsweetened pinapple juice
1/2 c. green onions chopped
1 & 1/2 TBSP. WORCHESTERSHIRE SAUCE
1 c. catsup
Combine all ingredients with a mixer. It makes about 2.5 cups of sauce.
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HOT DIP
1 can of mexican beans in chili gravy 3 banana peppers
Blend peppers and beans in a blender with just enough gravy to make the dip
smooth. If it is not hot enough add tabasco sauce to taste.
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WINE MARINADE
1 1/2 C. cooking oil 1 tbsp. ground pepper
1/4 C. soy sauce 1 C. dry red wine
2 tbsp. worcestershire sauce 2 tsp. parsly flakes
2 tbsp. dry mustard 1/3 C. fresh lemon juice
2 tbsp. salt
Combine all ingredients in a quart jar. With lid on shake to mix. To use
pour marinade over meat let stand over night in regrigerator. Drain off
marinade and freeze for future use.
=============================================================================