Colossal Cookbook/ColossalCookbook.cdr/misc/recfeb91.zip/OTHER.TXT

Text File | 1991-02-28 | 80KB | 2,306 lines

---Start

Shrimp Creole

2 1/2 Pounds cleaned and deviened shrimp
4 tablespoons fat
1/3 cup flour
1 (14 ounce) can of tomato sauce with tidbits of tomato
3/4 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 clove minced garlic
1/2 teaspoon thyme
1 bay leaf
2 tablespoons chopped parsley
2 teaspoons sugar
1 3/4 cups hot water
Salt and Pepper to taste

Saute'shrimp in fat in a large skillet for five minutes or until pink. Remove
from pan, add flour and brown lightly; add chopped seasoning and saute'.
Add tomato sauce , water, thyme, bay leaf, sugar, garlic, salt and pepper.
Stir well and simmer in covered pan 20 minutes, stirring occasionally. Add
shrimp and cook until tender, add parsley just before serving. This may be
made several hours early and reheated until piping hot at serving time.
Serve over hot rice. Serves six. Original contributor of recipe Armanda Martin.

---End
---Start

Firehouse Chili Powder

1/2  cup mild or hot chili peppers, chopped
  6  Tablespoons paprika
  2  Tablespoons turmeric
  1  teaspoon cumin
  1  teaspoon dried oregano
1/2  teaspoon cayenne
1/2  teaspoon garlic powder
1/2  teaspoon salt
1/4  teaspoon ground cloves

   Arrange peppers in a shallow layer on a microwave tray.  Blot excess
moisture with absorbent toweling.  Wrap in a fresh absorbent towel and
microwave on high for 90 seconds.  Rotate, check for dryness, and microwave
for another minute.
   Mix all ingredients and microwave together for 2 minutes on low power in
order to blend flavors.  Let stand in oven for an additional minute.  Grind to
a fine powder using a mortar and pestle, or whirl the mixture in your food
processor or blender.  Spice will keep for up to 6 months on the pantry shelf.
Makes 8 ounces.

Note* This powder is somewhat more pungent and fresher tasting than a packaged
brand, so use a bit less.  This powder will have a better consistency if you
use a mortar and pestle to grind the peppers and coarser spices.

Enjoy...Patty

---End
---Start

                    Fruit Fritters

2 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
2 tbsp granulated sugar
1 egg beaten
1 cup milk
1 1/2 tbsp melted butter or margarine
Fresh fruit
Oil for frying
   Preparation:
Sift dry ingredients together in a bowl
Add egg, milk and butter, stirring well to eliminate lumps.
Prepare fruit.  Cut apples into rings, pineapple into triangles,
bananas into slices, etc...
Dip fruit into batter.
Heat about 3 inches oil in heavy skillet.  When bubbly, drop fritters
into skilet.  Turn when golden on one side.
Remove with slotted spoon, drain on paper towels.
Sprinkle with powdered sugar or serve with maple syrup, if desired.

---End
---Start

Grilled salmon with Dill Sauce

1/4 c finely chopped onion
1 carrot, finely chopped
1 stalk celery, finely chopped
1 1/2 to 2 c water
1 c basmati rice or long-grain rice
1/2 tsp finely shredded lemon peel
3 Tbsp lemon juice
1 bay leaf
8 oz plain lowfat yogurt
1/4 c sliced green onions (scallions!  Call them scallions, dammit!!!)
1/4 c snipped fresh dill or 1 tsp dried dillweed
1 tsp capers
12 oz fresh or frozen salmon filet, skinned and thawed, about 1 inch thick
1 Tbsp olive oil

Spray a skillet with nonstick spray coating and cook onion, carrot and celery
in skillet for 2 minutes.  Add water (1 1/2 c for basmati rice, 2 c for long
grain), the rice, lemon juice, bay leaf, and 1/4 tsp salt to the skillet.
Simmer,
covered, for 20 minutes, or until the rice is tender.  In a bowl, combine lemon
peel, yogurt, green onions (Scallions, I say!) dill, and capers.  Add half the
mixture to a blender and blend until smooth, then stir back into the mixture
in the bowl.  Cut salmon into 4 portions, brush with olive oil.  Spray a cool
grill rack with nonstick spray coating.  Grill salmon on rack directly over
medium hot coals for 5 minutes.  Turn salmon over and cook for another 4-7
minutes,
until salmon is flaky.  To serve, spoon about 2 Tbsp of sauce into the center
of each plate and top with salmon.  Serve rice on the side.  Any remaining
sauce
can be used for salad dressing or meat accompaniment.  This recipe makes 4
servings.

Hope you like it.  I'll let you know once I've given it a whirl.

---End
---Start

SALLY'S POTATO SALAD

12       medium large potatoes
2   Cup  mayonnaise
4   Tsp  sugar
1   Tbsp salt
4   Tbsp vinegar
4   Tbsp chopped onion
2   Tbsp parsley flakes
6        hard-boiled eggs

Peel potatoes and cut into bite-sized pieces.  Boil until just tender and
drain. Add diced hard-boiled eggs to the potatoes.  Mix the remaining
ingredients separately and add to the hot potatoes.  Mix gently.  Chill.

Serves about 12.

Try these proportions first; if you like your potato salad drier or moister,
decrease or increase the "sauce" ingredients. She has made it with "light"
mayonnaise on occasion. It's still pretty good, but not as good as when made
with regular mayo.

The only trick (common to ALL potato salads) is cooking the potatoes to the
right "doneness". Undercooked they're crunchy, and overcooked they mush when
being mixed.

---End
---Start

CRISPY CARROT CASSEROLE

4   Cup   sliced carrots (coin shape)
1/4 Cup   butter or margarine
1   Small onion, chopped (or more)
1   Cup   Velveeta cheese, diced
          crushed potato chips


Cook carrots in water until tender-crisp.  Drain.  Place carrots in greased
casserole.  Stir in onions and cheese, and dot with butter.  Top with crushed
potato chips.  Bake at 350 degrees for 30 minutes.

Serves 4-6.

---End
---Start

TURKEY TETRAZZINI

2     Cup  sliced mushrooms
4     Tbsp butter (or margarine, if you must)
3     Tbsp flour
1-1/2 Cup  light cream (half and half)
2/3   Cup  turkey (or chicken) broth
2     Cup  diced cooked turkey
1/2   Tsp  salt (rounded)
      Dash pepper (generous)
1/4   Tsp  celery salt (rounded)
1/4   Tsp  rosemary (rounded)
1-1/2 Cup  cooked spaghetti (cut into 1" pieces)
2     Tbsp sherry wine
           Parmesan cheese


Saute mushrooms in butter until tender.  Add flour and stir until smooth.  Add
cream and broth, and cook until sauce is thickened, stirring constantly.  Add
turkey, salt, pepper, celery salt, rosemary, spaghetti pieces and sherry.  Mix
and heat thoroughly.  Turn into a greased shallow dish and sprinkle with a
generous amount of Parmesan cheese.  Place under broiler until browned.  Serve
at once.

Serves about 4.

---End
---Start

 Steamed Stuffed Bitter Melon

 Stuffing:

 1/2 lb pork, ground [I minced it with cleavers. S.C.]
 4 fresh water chestnuts, peeled and finely minced
 1 teaspoon minced fresh ginger root
 2 tablespoons minced scallion
 1 1/2 tabelspoons Shaoxing wine or dry sherry
 1/2 teaspoon salt
 1/2 teaspoon sugar
 1 tablespoon thin soy sauce
 1 egg, lightly beaten
 1 teaspoon cornstarch

 2 large bitter melons, about 3/4 to 1 lb.

 Sauce:

 2 tablespoons peanut oil
 2 teaspoons minced garlic
 1 1/2 tablespoons fermented black beans
 1 tablespoon Shaoxing wine or dry sherry
 3/4 cup chicken broth
 Salt to taste

 1/2 teaspoon cornstarch mixed with 1 teaspoon cold chicken broth
 1 tablespoon sesame oil

 Serves 2 as a main course.

     Combine the stuffing ingredients in a large bowl. Mix them
 thoroughly. The hands are the best tool for this job.

     Cut the bitter melon into 1-inch slices; discard the end
 pieces. With a paring knife, trim out the insides. Lift them out.
 Stuff the cavity of each slice with a generous spoonful of
 stuffing.

     Arrange the stuffed pieces of vegetable on a plate and set
 the plate on a trivet in a wok over enough hot water to come
 within 1 inch of the plate. Cover the wok and steam the food for
 20 minutes. Remove the platter and trivet.

     In a separate wok or pan, prepare the sauce. First heat 2
 tablespoons peanut oil. Add the garlic and fermented black beans,
 stir for a minute, then add the Shaoxing wine, chicken stock and
 salt. Add the liquid that results from the steaming of the melon.
 Bring the mixture to a boil. Thicken with the dissoved cornstarch
 and flavor with sesame oil.

     Pour the sauce over the bitter melons and serve.

     Hom makes no mention of blanching although another bitter
 melon recipe in another book *does* say that it will cut the
 bitterness.

---End
---Start

 NARSAI'S GADO GADO

 2 tablespoons butter or oil
 1 large onion, sliced
 3 garlic cloves, sliced
 1 cup chicken consomme
 2 tablespoons heavy cream
 1 tablespoon grated fresh ginger
 Tabasco sauce to taste
 Assorted raw vegetables, washed, trimmed

      Melt the butter in a saucepan. Add the onion and garlic and
 saute until they are brown. Add the consomme, soy sauce, peanut
 butter, cream, ginger and Tabasco sauce and cook slowly for about
 10 minutes. Puree the mixture in blender or food processor..

      The dip may be served warm or cold with an assortment of raw
 vegetables of your choice..

      Serves 6.

     Note: If this dish is to be served cold, double the amount  of consomme
to 2 cups.

     From the San Francisco Chronicle, date unknown.

---End
---Start

 Sticky Bones

 1 cup vinegar
 1/2 cup honey
 2 Tablespoons Worcestershire sauce
 1/2 cup ketchup
 1 teaspoon EACH salt, dry mustard, paprika
 1/4 teaspoon black pepper
 1 clove garlic, minced
 4 pounds beef ribs

      In saucepan, combine vinegar, honey, Worcestershire, ketch-
 up, salt, mustard, paprika, pepper, and garlic.  Cover, bring to
 boil, reduce heat and simmer 15 minutes.

      In baking pan, place ribs.  Cover with hot marinade, then
 bake ribs at 325 degrees for 1 hour, turning and basting often
 with marinade.  Or grill over medium coals, basting and turning
 often, until browned, about 20 minutes. Makes 8 servings.

      (That's the recipe...I'd guess it looks more like 4 or 5
 servings.)

      I'm thinking of using this recipe this weekend.  One monk
 turns 80, another celebrates 50 years here in Richmond, and
 Saturday is the abbot's anniversary of his election.  One of
 those deserves a cook-out!

---End
---Start

 Roasted Game Hens with New Potatoes

 8 to 12 small (about 2-inch diameter) thinskinned potatoes,
 scrubbed
 2 Cornish game hens (1 1/4 to 1 1/2 lb. each)
 2 tablespoons Dijon mustard
 2 tablespoons honey
 1/4 cup dry white wine or apple juice
 1 tablespoon minced fresh or 1 teaspoon dry thyme leaves
 Salt and pepper

      Place potatoes in an 8- to 9-inch-square pan and set on a
 rack in upper half of a 425 degree oven. Bake 20 minutes.

      Meanwhile, with kitchen scissors or a knife, split hens in
 half, cutting along backbone and breastbone. Rinse and pat dry.
 Reserve neck and giblets for another use. [Hardly! They'd go
 right into the pan too... S.C.] Mix mustard, honey, wine and
 thyme. Rub all over hens. Place hens, skin up, on a rack in a
 foil-lined 12- by 15-inch broiler pan.

      Set hens in bottom third of the oven. Bake until potatoes
 are tender when pierced and meat is no longer pink at thigh bone
 (cut to test), 25 to 30 minutes. Add salt and pepper to taste.

      Serves 4.

      This is from the March '91 Sunset Magazine. The article
 recommends accompanying this with hot or cold artichokes, apple
 pie and Sauvignon Blanc.

---End
---Start

 Jellyfish, Daikon and Chicken Breast Salad

 1/2 pound dried, salted whole jellyfish
 1 1-pound daikon radish
 2 teaspoons salt
 1/2 large chicken breast
 1/2 egg white
 1 teaspoon cornstarch
 1 teaspoon sesame oil
 1/2 teaspoon salt
 1 1/2 teaspoons sugar
 2 teaspoons dry sherry
 3 tablespoons peanut oil
 2 tablespoons sesame oil
 3 scallions, chopped

      Soak the jellyfish in a large bowl of cold water for 24
 hours, changing the water a couple of times. Peel the daikon with
 a vegetable peeler; slice thinly; stack slices and cut into
 matchstick shreds. Put into a mixing bowl, toss with the 2 tea-
 spoons of salt and let stand 1 hour.

      Meanwhile, drain water from jellyfish. Pour boiling water
 over the jellyfish and let stand 15 seconds. Drain and run under
 cold water. Set aside.

      Bone the chicken breast and slice thinly; cut slices into
 shreds. Mix chicken with the egg white, cornstarch and teaspoon
 of sesame oil; refrigerate for 30 minutes.

      While the chicken is marinating, cut jellyfish into the
 thinnest possible shreds by rolling up each sheet and slicing it
 thinly. Place in a large bowl. Wring most of the moisture from
 the daikon shreds; add to the bowl with the jellyfish. Heat 3
 cups water in a saucepan. When boiling, turn off the heat and add
 the chicken shreds, stirring to separate the pieces. Simmer for 1
 minute. Drain and rinse under cold water. Drain and add to the
 bowl with the jellyfish.

      Blend the salt and sugar with the wine until they dissolve.
 Heat the oils in a saucepan and add the seasoned wine. It will
 sputter and evaporate. When the oil is hot--don't let it smoke--
 turn off the heat and add the scallions. Cool. Toss with the
 salad just before serving.

---End
---Start

                       Chicken Primavera

        4 oz linguine                   1 tb olive oil
        2 tb red wine or water          2 chicken breasts, skinned,
        2 tb tomato paste                 boned, and cut into chunks
        1 tb sugar                      2 cloves garlic, minced
        1 tsp salt                      1 medium tomato, chopped
        1 tsp dried basil               1/4 c sliced ripe olives
        1 c fresh or frozen asparagus   1 tb chopped parsley
           spears, cut up               grated parmesan cheese
        1 c sliced fresh mushrooms

  Cook linguine according to package directions; drain and keep
warm. Meanwhile, combine red wine, tomato paste, sugar, salt, and
basil; set aside.
  In a large skillet (* Personal note: I use my wok. *) over medium
heat, cook asparagus and mushrooms in oil about 1-1/2 minutes or
till vegetables are crisp-tender; remove. Add chicken pieces and
garlic to skillet. Cook about 3 minutes or tillc hicken is done.
Stir in tomato mixture, vegetables, tomato, and olives to the
skillet. Cook and stir for 1 to 2 minutes or till mixture is heated
through. To serve, toss chicken mixture with linguine; top with
parsley and parmesan cheese.  Makes 4 servings.

Derek

---End
---Start

Title: Mmmm-mmm Shrimp (Betty Tillery)
Keywords: shrimp, seafood, Ellen, cajun

1/2 - 1 c butter
3-4 green onions, chopped
1 tsp instant minced garlic (I use fresh -- about 1 Tbsp)
2 lb shrimp
Dash Worstershire
Cracked pepper
2 - 3 lemons, halved

Melt butter, then saute green onion and garlic in it until onion
turns transparent.  Add shrimp and Worcestershire, sprinkle with
pepper, and squeeze fresh lemons over. Cook, stirring, until
shrimp turn pink.  (Doesn't take long at all.)

---End
---Start

APPLE FRITTERS

  1 1/2 cups all-purpose flour
    1 T. sugar
    2 tsp Baking Powder
    1/2 tsp salt
    2 eggs, beaten
    2/3 cup of Milk
    1 T. Salad Oil
    3 cups finely chopped peeled apples(winesap are best)

    Oil for frying    Confectioners Sugar

    Combine flour, sugar, baking powder & salt; add eggs, milk
  salad oil & apples; stir until moistened.  Drop batter by
  tablespoonfuls into hot oil.  Fry until golden brown.
  ( about 3-4 minutes, each side )
     Drain, sprinkle with c. sugar  Enjoy

---End
---Start

                         Chocolate Mayonaise Cake
                   ************************************

              2 cups flour               1 tsp. baking soda
              1 cup sugar                1 cup mayonaise
              4 tbsp. cocoa              1 cup cold water
              1 tsp.baking powder        1 tsp. vanilla

    sift together flour, sugar,cocoa,baking powder and soda. Add mayonaise,
    cold water,and vanilla. Beat 2 minutes. Bake in shallo loaf pan 11x7 or
    2 9" layer pans at 350 degrees for 30 to 35 minutes. frost if desired.

  Vicki Bombaci

---End
---Start

Ginger Cookies

Prep Time: 20 minutes
Baking Time: 15 minutes
Holds in an air tight container: 4 days

1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
1     t. baking soda
1 1/2 t. ground cinnamon
1     T. ground ginger
1/2   t. ground cloves
1     c. frozen apple juice concentrate, thawed
1/2   c. unsalted melted butter or safflower oil
1/4   c. molasses
1  large egg

1.  Preheat oven to 350F. Lightly oil two baking sheets.  Set aside.

2.  In a mixing bowl, combine the flours, baking soda, and cinnamon, ginger,
and cloves.  Stir in the juice concentrate and the butter or oil, then the
molasses and egg.  Mix well.

3.  Drop the dough by the teaspoon on the prepared baking sheets.  Bake until
the cookies are golden brown, about 15 minutes.  Let the cookies cool for 10
minutes before removing them from the baking sheets to a rack.

Makes 30 cookies

---End
---Start

Fruit Chewies

Prep Time: 30 minutes
Baking Time: 30 minutes
Holds in airtight container: 5 days

1     c. all purpose flour
1 1/4 c. whole wheat flour
1     t. baking powder
1/2   t. baking soda
1     t. ground cinnamon
1/2   t. ground cloves
1/2   t. ground ginger
1/4   c. melted unsalted butter or safflower oil
3/4   c. frozen apple juice concentrate, thawed
3/4   c. raisins
2/3   c. dried apples
1/3   c. fruit sweetened stawberry preserves

1.  Oil and lightly flour an 18' long sheet of aluminum foil.

2.  In a mixing bowl, combine the flours, baking powder, baking soda, and
spices.  Stir in the butter or oil and the juice concentrate.  Mix thoroughly.

3.  Roll the dough out on the prepared foil until about 1/4 inch thick.
Transfer the foil to a clean baking sheet and refrigerate the dough for 20
minutes.

4.  To prepare the filling, chop the raisins in a food processor, until they
form a course paste.  Add the dried apples, and process briefly.  Add the
preserves, process briefly, and set aside.

5.  Preheat the oven to 350F.  Oil and lightly flour a baking sheet.  Set
aside.

6.  Remove the dough from the refrigerator.  Cut the dough into three
rectangular strips, each about 2 inches wide.  Spread some of the filling
about one inch wide down the center of each strip of dough.  With the aid of
the foil, close the dough strips over the filling as you would fold a business
letter.  Press together slightly to seal.  Transfer the rolls to the prepared
baking sheet seam side down.

7.  Bake until the crust is golden brown, about 25 minutes.  Let the rolls
cool for 10 minutes.  Using a sharp knife, cut each roll into 1 1/2 inch
pieces.  Let them cool completely, then store in airtight containers.

Makes 24 cookies

---End
---Start

Sesame Crunch Cookies

Prep Time: 15 min.
Baking Time: cookies, 13 to 15 min.
             tart 35 minutes
Freezes: one month

1/2   c. all natural smooth peanut butter
1     c. frozen apple juice concentrate, thawed
2 large eggs
1 1/3 c. quick cooking (not instant) oatmeal
2     c. sesame seeds
2/3   c. whole wheat flour
1 1/2 t. baking soda
1     t. baking powder
1/4   t. grated nutmeg
1/2   t. ground cinnamon
1/2   c. chopped dried apples
3     T. apple butter (for the tart)

1.  Preheat the oven to 350F.

2.  In a mixing bowl, blend the peanut butter and juice concentrate together.
Add the eggs and blend well.  Add the oatmeal, one c. sesame seeds, the flour,
baking soda, baking powder, nutmeg, and cinnamon.  Mix thoroughly.  Add the
apples and mix well.

3.  To make the cookies, scoop the dough by generous tablespoons: pat each
piece lightly with your hands until it is about 1/4 inch thick.  Coat each
cookie with some of the remaining sesame seeds.  Place on a baking sheet and
bake for 13 to 15 minutes.  Cool on a rack.

4.  To make a tart.  Lightly butter and flour an 8 inch tart pan.  Pat the
dough in the pan and spread it evenly.  Sprinkle the remaining sesame seeds
over the top of the tart.  Bake the tart for 35 minutes.

5.  Remove the tart from the oven.  Spread the apple butter on the top while
the tart is still warm.  It will melt into an elegant surface.

Makes 24 cookies or 1 8-inch tart.

---End
---Start

SOLIONYE LIMONY - SALT PICKLED LEMONS

Lemons
1 tbsp plain (non-iodized) salt to each cup of water

Select medium-sized, undamaged, ripe lemons with thin skins.  Wash and dry the
lemons and pack into a jar.  Dissolve the salt in the water and pour into the
jar to cover the lemons completely.  Set a saucer or wooden board INTO the jar
and put a weight on top to keep the lemons immersed in the solution.  Cover
the mouth of the jar with 2 layers of cheesecloth and tie in place with
kitchen string.  Keep in a cool place or refrigerate.  In 2-3 weeks the lemons
will be ready.  Serve with game or fish, sliced thinly.  Store on the lowest
shelf of the refrigerator for up to 1 month.

If anyone is interested in some pretty authentic Russian recipes just ask and
I'd be glad to post some.  The book is "The Art of Russian Cooking" by Anne
Volokh and contains a wealth of ethnic cooking information as well as some
great recipes.

---End
---Start

NAVY GROG

2 ounces dark rum (try Prussers for a genuine taste of "The Andrew")
1 cube sugar
3 cloves
1" piece of cinnamon stick
1 tbsp lemon juice
slice of lemon
boiling water

Place all ingredients except boiling water in an 8-ounce mug.  Stir to
dissolve the sugar, leaving the spoon in the mug.  Pour in boiling water to
fill and stir.  Serves 1.

---End
---Start

BIBINGKA ESPESYAL (Special Rice Cake)

3 eggs
1 cup sugar
1 1/4 cups coconut milk
2 cups flour
2 tsp baking powder
1 tsp salt
1/4 cup grated cheese
2 tbsp melted butter

Preheat oven to 350 degrees.  Grease and line bottoms of two 8" layer pans
with waxed paper.  Sift flour, baking powder and salt together.  Beat the eggs
until light and creamy.  Gradually add sugar (about 1/4 cup at a time) beating
well after each additon (about 5 minutes).

Add flour mixture alternately with coconut milk.  Beat to blend thouroughly.

Pour mixture in lined pans.  Bake 15 minutes in preheated oven.  Sprinkle top
with grated cheese.  Bake 10 to 15 minutes more.  Brush top with butter as
soon as it comes out of oven and sprinkle with sugar if desired.  Serve with
grated fresh coconut.

Serves 6 to 8

---End
---Start

Congo Squares

2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c shortening
1 lb dark brown suga
3 eggs
1 c chopped nuts
1 sm pkg Nestle's chocolate bits (my guess is 6 oz -- whici is 1 c, I think)

Preheat oven to 350 degrees.  Grease a 10 1/2 x 15 1/2 x 3/4 inch pan.  Sift
together and mix flour, baking powder and salt.  Melt shortening and add brown
sugar.  Stir until well mixed.  Allow to cool slightly.  Add eggs, one at a
time, beating well after each addition.  Add dry ingredients.  Stir in nuts
and chocolate.  Bake 25-30 minutes.  When almost cool, cut into squares.

---End
---Start

I don't know if this is London broil, but this marinade is great with Flank
steak:

1/2 c soy sauce
1/3 c oil
2-3 Tbsp lemon juice
Healthy sprinkling of instant minced onions (I use fresh chopped onions)

These 2 I haven't tried, but they're from London Broil recipes:

3/4 c oil
1/2 c red wine vinegar
1 Tbsp herbs

1/4 c oil
1 Tbsp lemon juice
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper

---End
---Start

Grilled salmon with Dill Sauce

1/4 c finely chopped onion
1 carrot, finely chopped
1 stalk celery, finely chopped
1 1/2 to 2 c water
1 c basmati rice or long-grain rice
1/2 tsp finely shredded lemon peel
3 Tbsp lemon juice
1 bay leaf
8 oz plain lowfat yogurt
1/4 c sliced green onions (scallions!  Call them scallions, dammit!!!)
1/4 c snipped fresh dill or 1 tsp dried dillweed
1 tsp capers
12 oz fresh or frozen salmon filet, skinned and thawed, about 1 inch thick
1 Tbsp olive oil

Spray a skillet with nonstick spray coating and cook onion, carrot and celery
in skillet for 2 minutes.  Add water (1 1/2 c for basmati rice, 2 c for long
grain), the rice, lemon juice, bay leaf, and 1/4 tsp salt to the skillet.
Simmer,
covered, for 20 minutes, or until the rice is tender.  In a bowl, combine lemon
peel, yogurt, green onions (Scallions, I say!) dill, and capers.  Add half the
mixture to a blender and blend until smooth, then stir back into the mixture
in the bowl.  Cut salmon into 4 portions, brush with olive oil.  Spray a cool
grill rack with nonstick spray coating.  Grill salmon on rack directly over
medium hot coals for 5 minutes.  Turn salmon over and cook for another 4-7
minutes,
until salmon is flaky.  To serve, spoon about 2 Tbsp of sauce into the center
of each plate and top with salmon.  Serve rice on the side.  Any remaining
sauce
can be used for salad dressing or meat accompaniment.  This recipe makes 4
servings.

---End
---Start

This week the local paper had a big article on sour dough bread.  I've
been known to enter entire articles in the past, but not this time.  Here
is a summary, with recipes...

Connie Jobe is an Austin mother, community volunteer, and non-practicing
attorney.  She bakes about 8 loaves a week, using "Charlie", a sour dough
starter she likes.  One reason she likes it is that it is so easy to use.
For the article she made 15 loaves.  Using her large food processor, it
took about 15 minutes to get the bread to the point where it was ready to
start rising.  She left the bread overnight to rise.  In the morning she
punched it down, formed loaves, and left them to rise until she got home
in the evening.  Then she baked them.  Very unhurried, very easy.  Quite
nice compared to some processes where the baker has to wait for a weekend
or stay up until midnight.

This recipe is untried, but I'll be trying it real soon now and will
report the results.

First some general tips from the paper on success with sour dough.  These
tips are from the paper, but some comments are included (in parenthesis).

   o Never store sourdough starters in metal bowls.  They inhibit yeast
     activity.  Use plastic or crockery. (Some echo members have suggested
     against plastic.  It tends to acquire off-odors or flavors.  I have
     had no trouble with food grade plastic, but the other echo members
     have more experience than I do, so it might be best to avoid plastic.)

   o Keep the starter container CLEAN.

   o Keep starter refrigerated or it WILL spoil.  Starter benefit from
     time in the refrigerator, where they develop flavor.  They will keep
     indefinitely if cared for.  (Some echo members have starters that
     friends or family have had going for over a hundred years.  They say
     the starters only get better with time.)

   o Feed the starter regularly.  Follow your recipe.  Starters may be fed
     flour, warm water, sugar, or potato flakes or all of the above,
     depending on the recipe.

   o Use the starter at least once a week or every 10 days.  If you are
     not able to do this, measure out a cup of starter and give it to a
     friend.  Or pour off half the starter and stir in equal amounts of
     warm water and flour.

   o If you are going away, freeze your starter.  It will keep in the
     freezer for up to 6 months.  (Rich Harper once posted instructions on
     how to turn a starter culture into a dry yeast cake for such
     purposes.  If there is demand, he (or I or another echo member) can
     repost these instructions.)

---End
---Start

Now the starters.  This is the starter that Connie used.  After that is
an alternative for people who have trouble with the first one.

Potato starter I:
1 cup water,
1 cup sugar, and
1/2 cup potato flakes.

Mix the ingredients.  Cover loosely and leave in a warm place, such as on
top of a water heater, for 3 or 4 days.  If the mixture starts to smell
yeasty prior to 3 or 4 days, or is ready.  Go ahead and feed it and start
making bread.  See the feeding directions below.  This is from the "Panola
COunty Heritage Cookbook".

For people who have trouble cultivating wild yeast, this is an alternate
starter recipe.

Potato starter II:
2 evelopes (2 TBSP) active dry yeast,
1/2 cup warm water (105 to 115 F),
1 cup warm water (105 to 115 F),
2/3 cup sugar, and
3 TBSP instant potato flakes.

Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl.  Stir in
1 cup warm water, sugar, and potato flakes.

Let the mixture sit out all day, then refrigerate 10 to 15 days.  (A
10-day schedule works fine.)  Remove from refrigerator and feed, see the
feeding instructions below.  Now you are ready to use 1 cup of the starter
to make bread.

Return the rest of the starter to the refrigerator for another 5 to 10
days.  Before making your next batch of bread, feed the starter again.

---End
---Start

Now that we have a starter, we need to feed it.

Feeding Recipe:
Starter from recipes above,
1 cup water,
3/4 cup sugar, and
3 TBSP instant potato flakes.

Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.

Makes 2 - 3 cups.

---End
---Start

And now two recipes....

Potato Starter Sourdough Bread:
1 cup starter,
1/4 cup sugar,
1/2 cup safflower oil,
1 1/2 tsp salt,
1 1/2 cups warm water,
6 cups bread flour (or 2 cups bread flour and 4 cups all-purpose).

Place the cup of starter in a bowl and add the sugar, oil, salt, warm
water, and flour one cup at a time, stirring after each cup of flour.  (If
desired, 2 cups of the flour may be whole wheat.)  Mix dough well with a
heavy duty mixer, food processor, or by hand.  Turn the dough out onto a
floured board and knead well.  Place in a large oiled bowl, oil the top of
the dough, cover with plastic wrap and allow to rise overnight.

The next morning, punch the dough down.  Knead on a floured board about a
minute.  Divide into 3 pieces and shape into loaes.  Place into greased
8x4 inch greased loaf pans.  Cover with a towel and allow to rise 6 to 8
hours on the counter.  Bake the loaves in a 325F oven for 25 to 30
minutes.  Remove the loaves from the pans.

Note - if the weather is very cold or rainy, add a packet of dry yeast to
the dough to ensure that it will rise.  (Connie Jobe)

---End
---Start

Sourdough Biscuits:

1/2 cup starter,
1/2 cup milk,
1 package (TBSP) dry yeast,
1/2 cup flour, and
1 1/2 cups buttermilk baking mix.

Mix starter and milk.  Microwave 20 seconds intil lukewarm.  Add yeast and
let mixture sit for 5 to 10 minutes.  Stir in the flour.  Stir in the
baking mix, blending well.  Roll or pat dough out until about 1/2 inch
thick.  Cut into biscuits.  Place into a greased 10-inch pan.  Cover and
let rise about 10 minutes.  Bake at 400F for about 10 to 12 minutes.
Makes a dozen.  (Cheryl Dickerson)

---End
---Start

                  Crab Louis


After much reviewing and reminiscing, the Campbell Soup test kitchens selected
this recipe as one of the all-time best from their extensive files.

10-3/4 oz can Campbell's Condensed Cream of Celery Soup
   1/2    cup chili sauce
   1/4    cup mayonnaise
     2    Tbs finely chopped onion
              generous dash pepper
              lettuce
   1/4    cup heavy cream, whipped
     4    cup cooked flaked crab meat (about 1-1/2 lbs)
              hard-cooked egg, cut in wedges
              tomatoes, cut in wedges


Blend Soup, chili sauce, mayonnaise, onion, and pepper; fold in whipped cream.
Add crab.  Chill.  Place crab on bed of lettuce. Garnish with egg and tomato.
Makes about 4 cups.

Source: Best Recipes From the Backs of Boxes, Bottles, Cans and Jars, Ceil
Dyer, p. 168.

---End
---Start

                 High Protein Wheat Bread
                 ~~~~~~~~~~~~~~~~~~~~~~~~


 1 1/2 C water       1/2 to 1/2 C honey, molasses or br.sugar
 1 C cottage cheese  1 Tbsp to 1/4 C butter or oil
 6-7 C whole wheat flour  2Tbsp yeast   2 tsp salt

OPTIONAL<choose from as many as you desire>: 1-2 eggs, 1/3 C dry milk powder,
1/3C soy flour, 1/3 C wheat germ, 1/2 to 2/3 C rolled oats, 1C chopped nuts,
2/3 C bran, 2/3 C raisins.

 Heat water, cottage cheese, honey and butter to 120 degrees. Combine in karge
bowl with 3 C flour, yeast, salt, sugar and eggs <if used>. Beat 2 minutes
with electric mixer, or 200 strokes by hand. Stir in optionals and remaining
flour to make a stiff dough.
Knead until smooth and elastic.  Let rise unitl doubled, about 1 hour.  Shape
into 2 loaves, place in greased loaf pans and let rise until doubled.  Bake at
350 to 375 for 35 to 50 minutes.  Cover top wih foil if it browns too fast.

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 I use the eggs, milk powder, wheat germ and oats; bran if I have it.
I haven't measured it out, but I use 2 packages of yeast, as I don't buy it in
bulk or a cake.  Its soooo yummy!  Tom <my husband> like it better if I use
1/2 white or unbleached flour, but I like it best
just they way it is.

~SANDY~

---End
---Start

                       Easy Fudge....

 melt 1/2 cup butter
 add 4 tbsp milk.
 2 boxes chocolate nut pudding (the cooking kind)
 boil hard for 1 minute add a little vanilla.
remove from heat, add a 1 pound box of confectioners sugar.
place in dish,cool,cut.

---End
---Start

                     Lightning Cake

1 egg                            1/4 teaspoon salt
1/2 cup sugar                    1/4 cup milk
1 cup flour                      3 tbsp. melted butter
1 teaspoon baking powder         1/4 teaspoon lemon extract
                      1/2 teaspoon vanilla

Beat egg add sugar while beating. Add flour sifted with baking powder and
salt. Then add milk, melted butter, and flavoring. bake 25 minutes in oiled
layer cake pand in moderate oven (350 degrees) put together with any filling
and Frost if desired. Enjoy. I will be entering more from this book and I will
tell you if they are from here. I love old fashioned cookbooks I have a
collection of them including an old white house cookbook.

---End
---Start

 Mongolian Barbecued Lamb or Beef

 2 lbs boneless lamb or beef
 2 or 3 leeks or scallions
 2 or 3 stalks Chinese parsley (coriander)
 3 tablespoons light soy sauce
 2 teaspoons sugar
 2 tablespoons mashed fermented bean cake
 2 tablespoons sherry

      Slice meat into very thin slices about 4 inches long. Mix
 all ingredients and marinate for 6 hours. Cook on grill 3 to 5
 minutes, turning frequently.

---End
---Start

BUTTERMILK BROWNIE CAKE.......
.
      1 C Water         1 t Baking Soda
      1 C Butter        1 t Cinnamon
    1/4 C Cocoa         2 eggs
      2 C Flour       1/2 C Buttermilk
      2 C Sugar       1/2 t Vanilla
.
Blend water, butter and cocoa in saucepan; heat to boiling. Mix flour, sugar,
soda and cinnamon.  Add cocoa mixture and blend well.  Stir in the eggs and
buttermilk and beat well. Pour into a greased 15 1/2 X 10 1/2 jelly roll pan.
Bake for 20 minutes at 400 degrees.  Spread with frosting while still hot....
.
CHOCOLATE FROSTING.......
.
    1/3 C Buttermilk    1 lb Confectioners' sugar
    1/2 C Butter        1 C  Chopped nuts (your choice)
    1/4 C Cocoa
.
Heat buttermilk and butter together to boiling.  Pour over the sugar and cocoa
mixture and beat until creamy.  Add nuts........Serves 1.

---End
---Start

SOUR CREAM PORK CHOPS........
.
      6 Pork chops, 1 in thick      1/2 C Chicken broth
      Sage                          1/4 C White wine
      Salt and Pepper               1/2 C Sour Cream
      1 T Oil                         2 t Flour
      1 Onion, sliced               Chopped parsley
.
Sprinkle pork chops with sage, salt and pepper.  Brown in oil.  Add onion and
stir-cook one minute.  Add broth and wine.  Cover and simmer 20 minutes.
Remove chops from skillet.  Combine sour cream and flour; add to pan and stir
until smooth.  Return chops to pan and heat.  Sprinkle with parsley........

---End
---Start

SALMON PATE........
.
      1 can (16oz) Salmon             1 t Worcestershire       8 oz Cream
cheese, softened   1/4 t Salt
      1 T Grated onion              1/2 C Chopped pecans
      2 T Lemon juice                     Chopped parsley
      1 t horseradish
.
Drain and flake the salmon; remove the bones and skin. Combine with cheese,
onion, lemon juice, horseradish, Worcestershire and salt.  Shape in a mound on
a plate. Sprinkle with pecans and parsley.  Chill.  Serve in the usual
way.....crackers, etc.......

---End
---Start

APPLE, BACON, AND ROMAINE SALAD.......
.
      1 Head romaine, leaves separated and torn
    1/2 C freshly grated Romano cheese
      6 Slices bacon, cooked and crumbled
      1 Apple, sliced
.
DRESSING......
.
      3/4 C Oil                     1/4 t pepper
      1/4 C Red wine vinegar        1/2 t Basil
        1 t Salt                      1 t Lemon juice
        1 t Dry mustard
.
Combine ingredients and chill.......toss salad...
.
VARIATION:  Substitute 3 hardcooked eggs, grated, for the apples......

---End
---Start

LOBSTER BISQUE

Lobster bisque is one of those extravagant and quintessential soups that must
be prepared with tender loving care.  Our version is made in the basic
classical French tradition though we've managed to eliminate a few of the
time-consuming steps without sacrificing flavor.  Savor this rich and soothing
blend on a very special occasion.

2 gallos water
2 live lobsters (1 to 1 1/4 pounds each)
6 TB (3/4 stick) unsalted butter
1/3 cup Cognac
1/2 cup plus 3 TB chopped shallots
2 cloves garlic, minced
3 TB tomato paste
2 1/2 cups dry white wine
1 tsp dried tarragon
1/2 tsp dried thyme
Pinch red pepper flakes
2 bay leaves
3 TB unbleached all-purpose flour
2 1/2 cups milk
3/4 cup heavy or whipping cream
Salt and freshly ground black pepper, to taste
2 egg yolks

1.  Heat the water in a large stock pot to boiling.  Drop in the lobsters and
cook covered for 12 minutes.  Remove the lobsters from the pot;  reserve 4
cups of the water.  Let the lobsters cool.

2.  When the lobsters are cool enough to handle, crack the shells and remove
all the lobster meat.  Finley dice the meat and set aside.  Reserve the shells.

3.  Melt haf the butter in a large skillet over medium heat.  Add the lobster
shells and pour in the Cognac.  Heat until the Cognac is warm, then flame it
with a match.  When the flames subside, stir in 1/2 cup shallots, the garlic,
tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper
flakes and bay leaves.  Simmer uncovered for 30 minutes.  Strain through a
sieve into a bowl.

4.  Melt the remaining 3 tablespoons of butter in a stock pot over medium-high
heat.  Ad 3 tablespoons shallots and saute 2 minutes.  Add the flour and cook,
whisking constantly, for 1 minute.  Gradually whisk in the strained lobster
stock;  whisk until well blended.  Whisk in the milk and cream and heat over
medium heat until hot.  Season to taste with salt ahd pepper.

5.  Whisk the egg yolks together in a small bowl.  Whisk in 1/2 cup of the hot
soup and then return to the pot;  whisk until thoroughly blended.  Stir in the
reserved lobster meat.  Heat for several minutes and serve immediately.

6 very rich portions

---End
---Start

Ratatouille Casserole

1 lg chicken breast, boiled, cooled, and shredded
3 Tbsp olive oil
3 onions, sliced and halved
1 pepper, cut in strips
2 cloves of garlic, minced
1/4 lb zucchini, sliced
3/4 lb tomatos, cut in cubes
1/2 tsp thyme
dash salt
dash pepper

Preheat oven to 400 degrees.  Saute the veggies in order, allowing the last
one about a minute before adding the next.   Mix in chicken and place mixture
in a casserole dish.  Bake 15 minutes uncovered, then cover and bake another
15 minutes.

Note:  For those of you whose philosophy is "Damn the calories, full speed
ahead!"
 Shred up 8 oz of cheese. . .try mixing mozzarella and cheddar or cheddar and
swiss, whatever you like best. . .and cook it that way.

This recipe makes two very generous servings.  Excellent with a dark peasant
bread on the side.

---End
---Start

                             Satay
                             -----
Marinade
--------
1 T. coriander         1 t. cumin
1.t. anise             1/8 inch turmeric
1 t. sugar             1 T. tamarind juice
dash of serai (lemon grass)
2 thin slices lankuas (ginger)
Cayenne or other powdered or ground chillies to taste

Sambal or sauce
---------------
1 T. coriander         1 t. cumin
1 t. anise             cayenne to taste
1 clove garlic         2 onions
1 t. blachan (malay fish paste)
dash serai
1 C. peanut butter     1 t. sugar
1 t. salt              1 C. coconut milk
1/2 C. tamarind juice  2 small tomatoes

1.  Roast coriander, cumin and anise together in a dry pan.  Then grind
together with turmeric, cayenne, serai, lankuas, sugar and tamarind.
2.  Cut meat (any kind) into small bits and mix with this sauce.  Let
it marinate for at least an hour.
3.  Grind coriander, cumin, anise, cayenne, garlic, onions, blachan and
serai.  Heat 4 T. oil in a kuali (looks like a wok) and fry this paste
until it no longer smells raw.
4.  Add peanut butter and blend in.
5.  Add sugar, salt, coconut milk, tamarind and tomatoes (smashed).  Simmer
sambal for about an hour.  Place in individual dishes.
6.  Grill meat on skewers.
    This dish is served very informally in Malaysia by street hawkers.  Pick
up a stick of skewered meat, dip in the sambal and eat right off the stick.
The final price of the meal is determined by adding up the empty skewers laying
on the table.  Its an honor system.  Malays, being muslim, do not sell pork
satay.  I feel this is the best kind of all, so I searched out a local chinese
vendor who had no such religious prohibition.  The meal is enhanced by
side dishes of rice cakes and cucumber, which are likewise dipped in the
satay sauce.

---End
---Start

CAFE BRULOT DIABOLIQUE

8 whole cloves
1 small cinnamon stick
6 lumps sugar
1 lemon peel, finely cut up
6 ounces cognac, warmed
4 cups hot double-strength coffee

Place spices, sugar, and peel in chafing dish or heatproof bowl.  Add cognac.
Ignite cognac and stir until well blended.  After a minute or two, slowly pour
the hot black coffee and continue to stir.  Strain into Brulot or demitasse
cups.  Serves 8

Or an interesting variation on that theme....

BRULOT IN ORANGE CUPS

Follow Cafe Brulot Diabolique recipe above, but substitute Metaxa for the
cognac.  Use 5- or 7-star for easier flaming.  Serve as follows:

Scrub 4 large thin-skinned oranges.  Cut in half and scoop out pulp. Carefully
turn rind inside-out, taking care not to split.  Fit each half into a sherbert
glass. Pour in hot Brulot.  Allow to stand for about 1 minute while the orange
flavor subtly perfumes the beverage.

---End
---Start

TRIPLE C

1 or 2 whole cardamon pods per cup
hot coffee
1 ounce cognac per cup
sugar to taste (1/2 tsp per cup seems about right)

Place a dish of whole cardamon pods on the table.  Each person skins his
cardamon and drops the seeds into the coffee cup.  Bruise seeds, then pour
steaming-hot coffee over.  Add cognac and sugar.  Stir and sip.

---End

---Start

              CHOCOLATE PEANUTTY PIE

1 1/2  c. cold milk
1/4    c. creamy peanut butter
1      package (6 serving) chocolate instant pudding and pie filling
2      c. thawed cool-whip
1/3    c. chopped peanuts
1      baked 9 inch pie shell

Blend milk into peanut butter, until smooth.  Blend in pudding mix and beat
until blended and smooth, 1-2 minutes.  Fold in whipped topping and nuts.
Freeze 1 hour or chill 3 hours before serving.

easy enough...and while i was looking, i found another that's just as easy,
and just as good (but no peanut butter)...

---End
---Start

                    FIVE MINUTE CHOCOLATE CREAM PIE

1    3 ounce package cream cheese, softened
1/2  c. sugar
1    t. vanilla
1/3  c. cocoa
1/3  c. milk
1    8 ounce container whipped topping, thawed
1    8 or 9 inch graham cracker pie crust

Combine cheese, sugar and vanilla in small mixer bowl until blended.  Add
cocoa alternately with milk, beating until smooth.  Gradually add and fold in
whipped topping until will combined.  Spoon into pie shell.  Chill until
firm or freeze, if desired.

as a for instance...this #$%@ thing won't save this message now...hope i don't
have to threaten it with the hammer (again)...

---End
---Start

POTATOES AU GRATIN

5 large potatoes, peeled and sliced into medium thin slices
2 onions, peeled and chopped
4 Tbsp. butter
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
2 cups milk
1 1/2 - 2 lbs. cheddar cheese, cubed or sliced*

In a medium saucepan, melt butter and add flour, salt and pepper.  Pour in the
milk and stir frequently till thickened.  Set aside.

Lightly butter a LARGE casserole (3 1/2 to 5 qt.).  Preheat oven to 350
degrees.  Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of
the cheese and sprinkle with salt and pepper.  Repeat the next layer.  Then,
on top of the second layer, pour half the white sauce over (be a little
reserved cuz you want the majority of the white sauce on top of the finished
casserole).  Then, again, repeat the next layer with potatoes, cheese, onion,
salt and pepper.  Repeat the final layer with same.  Pour the remaining white
sauce over the top, making sure you cover all.  Sprinkle the final product
with salt and pepper.  Cover and bake 1 hour at 350 degrees.
Then, remove the cover and bake for another hour.  Don't worry if it gets a
little dark on top.

For leftovers, I put some of the casserole in a microwaveable dish.  Pour a
little milk over and stir.  Zap in the microwave on high until heated through!
I'm hungry already!

*I prefer Tillamook medium sharp cheddar cheese but I don't know what kind of
cheese you can get where you are.  Try to get a tasty cheddar, not bland
American etc!

I have also made this casserole by doubling the white sauce.  It makes it a
little creamier but either way is excellent, at least for my taste!  It is a
family favorite and whenever I serve it to guests, they rave about it!

---End
---Start

HEAVENLY SPICE CAKE

1/2 cup shortening                   1 1/4 cup white sugar
1 egg, slightly beaten               4 Tbsp. cocoa
1 cup milk or buttermilk             2 tsp. baking powder
1/2 tsp. ground cloves               1/2 tsp. ground cinnamon
1/2 tsp. salt                        2 cups all-purpose flour
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Sift cocoa, flour, baking powder and spices
together.  In a separate bowl, cream shortening and sugar.  Add vanilla and
milk/buttermilk.  Add flour mixture and blend well.  Pour into 2-8 or 9"
prepared cake pans.  Bake at 350 degrees for 40 to 45 minutes or until
toothpick inserted comes out clean.  Let cool and frost with your favorite
frosting (IE: a maple flavored buttercream etc.)

I must confess that I haven't made this cake myself because I haven't known
which frosting to use (until getting suggestions on this conference).  But,
this is the recipe my Mom used to use and her Mom before her.  So, now that I
have frosting ideas, I will test it!  Let me know how yours comes out!

---End
---Start

Penny Wise Pot Roast

4-5    pound bonless beef cross rib pot roast *
1      package beef flavored mushroom soup mix
1      7 3/4 ounce jar junior apricots with tapoica
1/4    teaspoon salt
2      medium onions, sliced
1      Tablespoon lemon juice
       water
       flour for gravy
2      Tablespoons snipped parsley

Put meat on rack in Dutch oven or roasting pan, combind soupmix, a-ricots and
salt, spread over the meat, cober tightly and bake in slow oven 325 degrees
for two hours.

Add onion and lemon juice to liquid and continue cooking covered one hour or
until tender.  Remove meat from pan, place on a heated platter.  Add water and
flour to drippings to make gravy.  Add parsley to gravy cook three to five
minutes then serve.

* Boneless beef rump or chuck eye roast can be used.

This came from a beef recipe book, but as we were rushing to leave (It had
started to snow and we didn't want what is a seven hour drive home, to be any
longer than it had to be, especially going over mountain passes.) I didn't
write down the title.

I don't particularly like apricots, so I questioned wether I would enjoy this
or not, but the apricot flavor baked into the meat and really wasn't noticable.

---End
---Start

                 German White Chocolate Cake

        CAKE                            FROSTING

        2-1/2 c cake flour              1 c evaporated milk
        1 tsp baking soda               1 c sugar
        1/2 lb unsalted butter          1/4 lb unsalted butter
        1-1/2 c sugar                   3 large egg yolks
        4 large eggs, separated         1 tsp vanilla extract
        4 oz white chocolate,           1 c chopped pecans
          melted in 1/2 c boiling       1 c shredded unsweetened
          water and cooled                  coconut
        1 tsp vanilla extract
        1 c buttermilk
        1 c shredded unsweetened
            coconut
        1 c chopped pecans

  1. Position the racks in the upper and lower thirds and preheat
oven to 350 deg F. Lightly butter the bottom and sides of three
8-inch round cake pans.  Line the pans with parchment paper. Dust
the bottom and sides with flour; tap out the excess.

  2. Into a medium bowl, sift the cake flour and the baking soda.
Using an electric mixer set at mdeium speed, cream the butter and
the sugar in a large bowl until light and fluffy, about 5 minutes.
Beat in one egg yolk at a time, blending well after each addition.
Beat in the melted white chocolate mixture and the vanilla. At low
speed, blend in the sifted flour mixture alternately with the
buttermilk; do not overbeat. Fold in the coconut and pecans.

  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the
egg whites into the cake mixture to lighten it; carefully fold in
the remaining egg whites.  Spoon the batter into the prepared pans.

  4. Bake until the cake springs back when touched in the center
and a cake tester inserted in the center of the pans comes out
clean, about 35 to 40 minutes. Transfer the cakes in the pans to
wire racks and cool 10 minutes. Invert the cakes onto the wire
racks, carefully peel off the parchment paper, and cool completely.

FOR THE FROSTING:

  5. In a heavy medium saucepan over medium heat, combine the
evaporated milk, sugar, butter, and egg yolks.  Simmer for 10
minutes, stirring constantly. Do not let mixture boil fast; lower
the heat if necessary. Remove from heat and stir in the vanilla,
pecans, and coconut. Plance the saucepan into a bowl filled with
ice and stir constantly until the frosting is cool and slightly
thickened.

  6. Place a cake layer on a serving platter. Spread 1/4 of the
frosting evenly over the cake layer, making sure to spread it all
the way to the edges. Top with the second layer, and spread with
1/4 of the frosting.  Top with the third cake layer.  Evenly frost
the top and sides of the cake with the remaining frosting.

---End
---Start

Clam & Jalapeno Dip

1 8oz pkt Cream Cheese
1 4oz can diced clams, drained (set liquid aside)
1 Jalapeno pepper, finely chopped

Soften the cream cheese in microwave, stir in drained clams and
chopped jallapeno.  Add liquid from clams till desired consistency
achieved.

---End
---Start

                     Shake in a Bag Chicken

1 C Bread crumbs
1/2 C Flour
2 tsp Onion powder
2 tsp Dried minced celery      Mix & store in a sealed container. 2 tsp
Poultry seasoning        Store in pantry 1-4 mo. or freeze 6-12 mo. 1 tsp
Garlic powder
1 tsp Paprika
1/2 tsp Cayenne
1/2 tsp Salt
1/2 tsp Pepper

                       Shake in a Bag Pork

1 C Bread crumbs
1 C Flour
4 tsp Dried onion
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Sage


                   Shake in a Bag Texas BBQ Ribs

(Brush ribs with a little oil before coating)

1 C Bread crumbs
1 C Flour
1/4 C Dried minced onion
2 Tbsp Parsley
1 tsp Salt
1/2 tsp Poultry seasoning
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Pepper
1 tsp Tabasco
1 C Tomato juice

Sprinkle tobasco sauce on top of ribs after shaking them with coating. Baste
ribs with the tomato juice once or twice during cooking process. Make a sauce
from the drippings when cooked.


                   Shake in a Bag Shrimp

(Will coat 1 lb. of medium shrimp)

1 C Bread crumbs
1 C Flour
4 tsp Onion powder
2 tsp Firehouse hot chili powder (see previous postings or use store-bought)
1/2 tsp Garlic powder
1/2 tsp Basil
 "   "  Thyme
        Oregano
        Paprika
1/4 tsp Cayenne
4 Tbsp Melted butter
1 Tbsp Mustard

Combine butter and mustard and drizzle over coated shrimp.


                       Onion Rice Mix


4 C Uncooked rice             Store mixes tightly closed on the 1 env. Onion
soup mix         shelf for 4 mo. 1/4 C Dried minced onion
1 Tbsp Parsley                To use: Combine 1 C mix with 2 C 1/2 tsp Salt
              liquid, water, juice, etc., &
                              1 Tbsp butter.  Bring to a rolling
                              boil.  Reduce heat and simmer for
                              10-15 mins. until liquid is absorbed.


                        Lemon Dill Rice Mix

4 C Uncooked rice
1/4 C Grated lemon peel
1/4 C Powdered chicken soup base
2 Tbsp Dill
1 Tbsp Chives
1/2 tsp. Salt

                         Spanish Rice Mix

4 C Uncooked rice
1/2 C Mexican seasoning mix (see previous postings or substitute) 1/2 C Dried
corn
2 Tbsp parsley
1 Tbsp Basil

---End
---Start

MONGOLIAN BEEF

1 lb. flank steak, shredded
1 egg white
1/2 tsp salt
1 tbsp cornstarch
2-4 cups oil for deep-frying
1/2 c. bamboo shoots, shredded
1 c. scallions,(green parts only) cut into 1-inch pieces

Sauce:

1 tbsp sherry
2 tbsp hoisin sauce
2 tbsp dark soy sauce
2 tbsp chicken stock
1/2 tsp sugar
1 tsp cornstarch
1/2 tsp chili paste with garlic (optional)

1. Combine beef, egg white, salt and 1 tbsp cornstarch.  Mix well with hand.
2. Heat oil for deep-frying. Deep-fry beef 30 seconds.  Drain.
3, Reheat 2 tbsp of oil in wok.  Stir-fry bamboo shoots and scallions 1 minute.
4. Combine sauce ingredients in a bowl.  Add to vegetables.  Bring to boil.
Add beef.  Stir-fry quickly until thoroughly heated.

Note: If you prefer spice, add 1/2 tsp chili paste with garlic.

From Madame Wong's Long-life Chinese Cookbook

---End
---Start

CHOCOLATE VELVET PIE:

1   9 Inch Pie Crust, baked
2   1 ounce squares unsweetened chocolate
1   14 ounces sweetened condensed milk (NOT EVAPORATED)
2   eggs, well beaten
1   cup water
2   teaspoons vanilla extract
    Whipped Cream

Preheat oven to 400.
In heavy saucepan, over low heat, melt chocolate with sweetened condensed
milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour
into hot pie crust. Bake 10 minutes. Reduce oven temperature to 300 bake 20
minutes longer or until center is set. Cool. Chill thoroughly. Top with
whipped cream. Garnish as desired. Refrigerate leftovers.

---End
---Start

BOURBON SQUASH SOUFFLE

2 tsp soft butter
2 1/2 lbs butternut squash, peeled, seeded and cubed
6 TB Bourbon
1/2 tsp salt
Pepper to taste
1/4 tsp nutmeg (or, for a more subtle taste, use mace)
1/4 C. butter
2 TB maple syrup
1 egg yolk
3 egg whites, room temperature
Pinch of cream of tartar

Place a collar of foil around a souffle dish and grease with 2 tsp of soft
butter.  Cook the squash until tender, drain well, and puree it in a food
processor.  Flavor it with Bourbon, salt, pepper, nutmeg, butter and maple
syrup.  Cool this puree to room temperature.  Beat the egg yolk until thick
and whisk into the puree;  set aside.  Beat the egg whites until foamy.
Sprinkle in the cream of tartar and continue to beat until stiff.  Fold the
whites rapidly into the puree.  Spoon the souffle mixture into the prepared
souffle dish.  (I have also used acorn squash in this dish.  Just put the
whole squash in a 350 oven and bake about 1 hour, until you can easily pierce
the skin.  Remove from oven, cut open, remove seeds and skin and cube.  I used
less syrup because this squash seems "sweeter" to me than butternut.)

Bake in a 325 oven for 50 minutes.  Serves 8

---End
---Start

Hidden Kisses
=============
1    c     Butter
1/2  c     Confectioners' Sugar
1    t     Vanilla
2    c     Flour
1    c     Finely chopped Nuts  [I prefer pecans;the kids like walnuts]
1   bag    Hershey Kisses  (5 3/4 ounce-about 40) [I ALWAYS buy more!]
Confectioners' sugar for rolling       [sometimes I use sugar/cinnamon]
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
With mixer at medium speed, blend butter, sugar, & vanilla until light
and fluffy. At low speed, beat in flour and nuts until well blended.
Divide dough into 40 parts. Shape each part around a chocolate kiss,
covering it completely. Bake on an ungreased cookie sheet for 12
minutes at 375 deg F.
The cookies do NOT brown. Let stand for 1 minute. Remove to rack, cool
slightly, and roll in confectioners' sugar. When completely cool, roll
in confectioners' sugar again.
Makes 40.
////////////////////////////////////////////////////////////////////////
This is really a  fun cookie for kids to make. Put the blender away,
make sure the kids roll their sleeves up, and let them at it! It is a
little messy when they roll the cookies in the sugar, but they love it!
I sometimes roll the cookies in a sugar/cinnamon mixture - sort of like

---End
---Start

************************************************************************
Butternut Squash Souffle
=========================
1    med     Butternut Squash  (about 2 1/2 lbs)
3            Eggs,  separated, at room temp.
1/3   c      Whole or low-fat Milk
1/2   t      Salt
1/4   t      Cinnamon
1/8   t      ground Nutmeg or Allspice
2 1/2 T      Butter, melted
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Preheat the oven to 375 deg F.
Cut the squash in half lengthwise. Remove the seeds and fibers. Cover
with aluminum foil and place the halves, cut side up, in am oiled
shallow baking pan. Bake for 45 - 60 min, or until quite tender. Remove
the squash and reduce the oven temp to 325 deg F.
 When the squash is cool enough to handle, scoop out all the pulp amd
place it in the container of a food processor or blender along with the
egg yolks and milk. Process until smoothly pureed.
 Transfer the puree to a mixing bowl and stir in the salt, spices, and
1/2 the melted butter. Beat the egg whites until they form stiff peaks.
Gently fold them into the squash puree, then pour the mixture into an
oiled 1 1/2 qt baking casserole or souffle dish. Drizzle the remaining
melted butter over the top.
Bake for 30-40 minutes, or until puffed and lightly browned.

---End
---Start

Pecan Stuffed Squash
======================
2     med-small    Butternut Squashes (about 2 lbs each)
2 1/2   T          Butter
1       lge       Onion, finely chopped
1       C         soft whole-grain Bread Crumbs
1       C         cooked Brown Rice
1       C         Pecans, finely ground, packed in cup
1/3     C         Orange Juice, or as needed
2       t         Honey
Salt and freshly ground black Pepper
Dash of nutmeg
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Preheat the oven to 375 deg F.
 Cut each squash in half lengthwise and remove the seeds and fibers.
Cover with aluminim foil and place the halves faceup in oiled shallow
baking dishes. Bake for 45 min-60 min, depending on size of squashes.
or until the pulp can be easily scooped out with a spoon.
 In the menatime, prepare the stuffing. Heat 1 Tablespoon of the butter
until it foams. Add the onion and saute until it is golden brown.
Combine the sauteed onion in a mixing bowl with the bread crumbs, rice,
and ground pecans.
 When the squash is done and cool enough to handle, scoop out the pulp,
leaving a 1/2" shell all around. Add the pulp to the pecan mixture
along with the remaining butter, stirring it in to melt. Add the orange
juice, more or less as needed to make the mixture moist but not wet,
and the honey. Season to taste with salt, pepper, and nutmeg, mix
thoroughly, and stuff the squash shells. Bake for 15 min and serve at
once.

---End
---Start

*********************************************************************
Calavacitas  (Summer squash with corn)
======================================
2     T    Safflower oil
1   med    Onion, finely chopped
2  cloves  Garlic, minced
1 1/2  lbs  Yellow Summer Squash, quartered lengthwise and sliced
1/4   c     mild or hot canned Green Chilies, drained and finely
               chopped
1 1/2  c    cooked fresh Corn Kernels  (about 2 ears)
2      T    chopped Cilantro or fresh parsley
Salt and freshly ground black Pepper
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Heat the oil in a large skillet. Add the onion and saute over
moderately low heat until it is translucent. Add the garlic and
continue to saute until the onion begins to turn golden. Add the squash
and chilies and saute, stirring frequently, until the squash is
tender-crisp, about 5-8 minutes. Stir in the corn kernels and cilantro
or parsley and season to taste with the salt & pepper. Saute for
another minute or two, then serve at once.
Serves 4-6.
This simple preparation is a traditional summer dish from the SW.

---End
---Start

************************************************************************
Pumpkin or Butternut Squash Pie
================================
2    C    mashed, well-cooked Pumpkin or Butternut Squash pulp
                  (or use canned pumpkin if necessary)
2         Eggs
2/3  C    Light Brown Sugar, firmly packed
1/2  C    Whole Milk or Light Cream
1    t    Cinnamon
1    t    Grated Lemon Rind (opt)
1/2  t    Ground Ginger
1/2  t    Ground Nutmeg
1/4  t    Ground Allspice
1  recipe  basic piecrust   (or your favorite)
""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Preheat the oven to 350 deg F.
 Place the pumpkin or squash pulp in the container of a food processor
or blender with the eggs, sugar, milk or cream, and spices. Process
until velvety smooth. Pour the mixture into the piecrust. Bake for
40-45 minutes, ot until the mixture is set and the crust is golden
brown. Let the pie cool to room temp or until it is just warm.
Serves 6-8

---End
---Start

************************************************************************
Fried Butternut Squash
(Tza Bai Nahn Gwa)
========================
1   qt    Peanut Oil
1/2 to 1 lb  Butternut Squash
1/2  C    Flour
5    T    Water
1    T    Sugar
2    T    white Sesame Seeds
1/4  t    Salt
""""""""""""""""""""""""""""""""""""""
PREPARATION:
 Discard Squash skin and seeds. Cut into finger-sized sticks. Mix flour
and water into a paste. Add sugar, sesame seeds, and salt to flour
mixture. Add squash sticks, mix until each is well coated.
COOKING:
 Heat oil to 350 deg F. Deep fry the squash sticks, 1/3 at a time,
until golden brown. (about 2 minutes). Sticks will float to the top
when they are done.

---End
---Start

*********************************************************************
A microwave recipe:
**********************************************************************
Squash in Cream Sauce
======================
1   lb    Summer Squash, cut into 1/4" slices
2    T    Water
1    T    Butter or margarine
1    T    all-purpose Flour
1/2  t    Chervil
1/2  t    Salt
Dash Pepper
1/4  t    Sugar
1/2  c    Half and Half
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Serves 4-6.
 In 1 1/2-qt. casserole, combine squash and water. Cover. Microwave at
High for 5-7 minutes, or until fork tender.  Stir once. Drain and set
aside.
 In small bowl, melt butter at High for 15-30 seconds. Stir in the
flour, seasonings, and sugar. Blend in half and half. Microwave at High
for 1 1/2 - 2 1/2 minutes, or until thickened, stirring twice. Pour
sauce over squash and toss to coat.
************************************************************************
Hope some of these recipes are helpful. I've tried to be patient, but I
can't restrain myself any longer - WHERE did you get 500 lbs of Squash?!

---End
---Start

             CHICKEN BROCCOLI CASSEROLE

1 1/4 LB.  fresh broccoli, chopped and cooked (or 2-10 oz frozen)
4-6 cups   cooked chicken, coarsely diced
6 tbsp.    butter or margarine
6 tbsp.    flour
2 tsp.     salt
1/4 tsp.   pepper
3 cups     milk
1/2 cup    mayonnaise
1 tsp.     lemon juice
1 cup      cheddar cheese, grated
2 tbsp.    butter or margarine
1/2 cup    bread crumbs

1. Layer broccoli on bottom of greased 9x13 baking dish.  Layer chicken over
broccoli.
2. In a saucepan melt 6 tbsp. butter.  Stir in the flour, salt and pepper.
Gradually stir in the milk and continue stirring until white sauce is smooth
and comes to a boil.  Remove from heat.
3.  Combine mayonnaise and lemon juice with white sauce and pour over chicken
and broccoli.  Sprinkle with cheese.
4. Melt 2 tbsp. butter. Stir in bread crumbs and sprinkle over casserole.
5. Bake at 350F for 35-40 minutes.

Makes 10 servings


  Enjoy!

---End
---Start

                  Chicken Joints with Rosemary Sauce

        1 lb small chicken wings or thighs
        2 cloves garlic, peeled and slivered
        1 cup flour, seasoned with salt and pepper
        2 tbsp butter
        8 tbsp walnut oil
        juice of 1 lemon
        2 tbsp honey
        1 tbsp fresh rosemary leaves, chopped
        1/2 lemon, very thinly sliced
        sprigs of rosemary for garnish

  Delicately slit the chicken skin and wedge garlic slivers into
the meat.  Dredge the joints in the seasoned flour.  In a medium
skillet, heat the butter and oil over high heat until sizzling.
Quickly saute the chicken, turning and browning on all sides.
Reduce the heat, cover, and cook for 15 minutes, turning once.

  Meanwhile, prepare a sauce by heating the lemon juice, honey, and
chopped rosemary.  Arrange the chicken in a serving dish and lap
with the sauce.  Garnish with slices of lemon and additional sprigs
of rosemary (with flowers, if possible).

---End
---Start

                   Greek Style Green Beans

        1 lb green beans
        4 tomatoes, chunked
        1/2 cup chopped parsley
        3 tbsp olive oil
        1 onion, chopped
        1/2 tsp crushed oregano
        salt and pepper to taste

  Snap beans into thirds. Saute onions and garlic in olive oil
until tender. Add beans and all other ingredients. Cover and cook
twenty minutes or until tender.

---End
---Start

              CHOCOLATE PEANUTTY PIE

1 1/2  c. cold milk
1/4    c. creamy peanut butter
1      package (6 serving) chocolate instant pudding and pie filling
2      c. thawed cool-whip
1/3    c. chopped peanuts
1      baked 9 inch pie shell

Blend milk into peanut butter, until smooth.  Blend in pudding mix and beat
until blended and smooth, 1-2 minutes.  Fold in whipped topping and nuts.
Freeze 1 hour or chill 3 hours before serving.

---End
---Start

                    FIVE MINUTE CHOCOLATE CREAM PIE

1    3 ounce package cream cheese, softened
1/2  c. sugar
1    t. vanilla
1/3  c. cocoa
1/3  c. milk
1    8 ounce container whipped topping, thawed
1    8 or 9 inch graham cracker pie crust

Combine cheese, sugar and vanilla in small mixer bowl until blended.  Add
cocoa alternately with milk, beating until smooth.  Gradually add and fold in
whipped topping until will combined.  Spoon into pie shell.  Chill until
firm or freeze, if desired.

---End
---Start

POTATOES AU GRATIN

5 large potatoes, peeled and sliced into medium thin slices
2 onions, peeled and chopped
4 Tbsp. butter
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
2 cups milk
1 1/2 - 2 lbs. cheddar cheese, cubed or sliced*

In a medium saucepan, melt butter and add flour, salt and pepper.  Pour in the
milk and stir frequently till thickened.  Set aside.

Lightly butter a LARGE casserole (3 1/2 to 5 qt.).  Preheat oven to 350
degrees.  Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of
the cheese and sprinkle with salt and pepper.  Repeat the next layer.  Then,
on top of the second layer, pour half the white sauce over (be a little
reserved cuz you want the majority of the white sauce on top of the finished
casserole).  Then, again, repeat the next layer with potatoes, cheese, onion,
salt and pepper.  Repeat the final layer with same.  Pour the remaining white
sauce over the top, making sure you cover all.  Sprinkle the final product
with salt and pepper.  Cover and bake 1 hour at 350 degrees.
Then, remove the cover and bake for another hour.  Don't worry if it gets a
little dark on top.

For leftovers, I put some of the casserole in a microwaveable dish.  Pour a
little milk over and stir.  Zap in the microwave on high until heated through!
I'm hungry already!

*I prefer Tillamook medium sharp cheddar cheese but I don't know what kind of
cheese you can get where you are.  Try to get a tasty cheddar, not bland
American etc!

I have also made this casserole by doubling the white sauce.  It makes it a
little creamier but either way is excellent, at least for my taste!  It is a
family favorite and whenever I serve it to guests, they rave about it!

---End
---Start

HEAVENLY SPICE CAKE

1/2 cup shortening                   1 1/4 cup white sugar
1 egg, slightly beaten               4 Tbsp. cocoa
1 cup milk or buttermilk             2 tsp. baking powder
1/2 tsp. ground cloves               1/2 tsp. ground cinnamon
1/2 tsp. salt                        2 cups all-purpose flour
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Sift cocoa, flour, baking powder and spices
together.  In a separate bowl, cream shortening and sugar.  Add vanilla and
milk/buttermilk.  Add flour mixture and blend well.  Pour into 2-8 or 9"
prepared cake pans.  Bake at 350 degrees for 40 to 45 minutes or until
toothpick inserted comes out clean.  Let cool and frost with your favorite
frosting (IE: a maple flavored buttercream etc.)

I must confess that I haven't made this cake myself because I haven't known
which frosting to use (until getting suggestions on this conference).  But,
this is the recipe my Mom used to use and her Mom before her.  So, now that I
have frosting ideas, I will test it!  Let me know how yours comes out!

---End
---Start

Cheesy Scalloped Potatoes

   1  can (10 3/4 ounces) condensed cream of mushroom or celery soup
 1/2  cup milk
      dash pepper
   4  cups thinly sliced potatoes
 1/2  cup thinly sliced onion
   1  cup shredded sharp Cheddar cheese
   1  Tablespoon butter or margarine
      dash paprika

   Blend soup, milk, and pepper.  In 1 1/2-qt. casserole, arrange alternate
layers of potatoes, onion, sauce, and cheese.  Dot top with butter; sprinkle
with paprika.  Cover; bake at 375 degrees for 1 hour.  Uncover; bake 15
minutes more or until done.  Makes about 4 cups.

Enjoy...Patty

---End
---Start

Salisbury Steak

   1   can ( 10 1/2 ounces) condensed onion soup
       my note* I like to use Knorr's Onion soup which I make ahead of time
1 1/2  pounds lean ground beef
  1/2  cup fine dry bread crumbs
    1  egg, slightly beaten
  1/4  tsp. salt
       dash pepper
  1/4  cup ketchup
    1  tsp. Worcestershire
  1/2  tsp. prepared mustard
  1/4  cup water
    1  Tbsp. flour

   Mix thoroughly 1/3 cup soup, beef, bread crumbs, egg, salt, and pepper.
Shape into 6 oval patties.  In skillet, brown patties (use shortening if
necessary); pour off fat.  Add remaining soup, ketchup, Worcestershire, and
mustard.  Gradually blend water into flour until smooth.  Stir into soup
mixture.  Cover; cook over low heat 20 minutes or until done.  Stir
occasionally.  Makes 6 servings.

This tastes really good served with mashed potatoes.  Enjoy...Patty

---End
---Start

Mrs. Flash Mix

1/4  cup onion, finely minced
1/4  cup green pepper, finely minced
1/4  cup celery, minced
  5  cloves garlic, chopped
  2  Tbsp. lemon peel, grated
1/4  cup parsley, finely minced
  2  Tbsp. dried basil
  2  Tbsp. salt
  1  Tbsp. dried oregano
  1  Tbsp. dried savory
  1  tsp. dried marjoram
  1  tsp. dried coriander
  1  tsp. dried cumin

   To dry the minced onion, green pepper, parsley and celery, blot away any
excess moisture with an absorbent towel, wrap them in another paper towel and
microwave on high for 90 seconds.  Check for dryness, rotate, and microwave
for another 90 seconds.  Repeat until dry to the touch.
   Combine all ingredients and whirl in the blender until chopped fine--about
1 minute.  Stop and scrape the sides of the blender often because the mixture
will be a bit sticky at first.  Store mixture in a tightly capped shaker jar
and use in place of salt in meat and main course recipes and on salads.  Makes
14 ounces.

Enjoy...Patty

---End
---Start

          Chocolate Cake with Grand Marnier

 14 oz semi-sweet chocolate, chopped
 3/4 c plus 2 tbsp unsalted butter
 10 egg yolks
 1 c granulated sugar
 1 tbsp vanilla extract
 1 tbsp Grand Marnier (orange liqueur)
 1 tsp lemon juice
 10 egg whites
 1/2 c granulated sugar
 powdered sugar
 2 c heavy cream, whipped
Melt chocolate and butter in double boiler.
Set aside to cool slightly.
Beat yolks and 1 c sugar until smooth; stir
in vanilla, Grand Marnier and lemon juice.
Blend in chocolate mixture.
Beat egg whites in large mixer bowl until
soft peaks form. Gradually add 1/2 c sugar;
beating until stiff peaks form. Stir 1 c of
whites into chocolate mixture, then fold in
remaining whites.
Pour batter into greased and floured 10 or
12 inch springform pan. Bake in preheated 250
oven 2 1/2 hours. (That's what is says, two
and one-half hours.) Cool completely on rack
before removing pan. Sprinkle cake with
powdered sugar. Serve with whipped cream.
Serves 10 to 12.
-
--End
---Start

Morning Glory Muffins

2 c flour
1 c sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 c carrots, grated
1/2 c raisins
1/2 c pecans, chopped
1/2 c coconut
1 apple, peeled and grated
3 large eggs
3/4 c vegetable oil
2 t vanilla

Sift together first five ingredients.  Stir in carrots, raisins, pecans,
coconut, and apple.  In a separate bowl, beat eggs with oil and add vanilla.
Stir into flour mixture until batter is just combined.  Spoon into
well-buttered muffin tins--do not fill to top.  Bake 35 minutes at 350, or
until springs to touch.  Cool in tin 5 minutes on rack before removing. Makes

---End
---Start

WALNUT CHOPPED LIVER

4 tbsp salad oil
1 small onion, finely chopped
1 lb chicken livers
1 tsp salt
1/8 tsp pepper
2 tbsp Scotch whiskey
2 tbsp mayonnaise
1/2 cup chopped toasted walnuts

Saute onion in oil very slowly until soft but not brown.  Remove onion and
most of oil from pan and set aside.  Saute livers in remaining oil until just
pink inside.  Remove from heat and put through fine blade of food chopper (I
use a blender).  Add onions, oil and remaining ingredients and beat with a

---End
---Start

SAN JUAN LIVER PATE

1 3 1/4 oz can liver pate
3 tbsp finely chopped chives
1 tsp chopped parsley
2 tbsp rum

---End
---Start

MUSHROOM LIVER PATE

1/4 lb mushrooms, sliced
2 tsp butter
1/2 lb goose liverwurst
2 tsp chopped chives
1/2 tsp soy sauce
1/2 cup sour cream
2 tbsp cognac
1/8 tsp pepper
1/2 tsp Dijon style mustard

Saute mushrooms in butter over low heat.  Have liverwurst at room temperature.
Mash and blend with mushrooms and remaining ingredients.  Turn into serving

---End
---Start

COFFEE BLAZER

granulated sugar
lemon wedge
3/4 ounces coffee liqueur, warmed
3/4 ounces cognac, warmed
hot coffee (a good arabica preferred), about 6 ounces
sweetened whip cream for garnish

---End
---Start

                          Chicken Atop Rice


                     1 1/4  cups long grain rice
                         1  pkg. Knorr's Chicken Noodle Soup
                         1  tsp. salt
                         1  tsp. margarine
                     pinch  of parsley flakes, marjoram and basil
                         1  stalk celery, sliced
                         1  bunch green onions, chopped
                         8  ounces of fresh mushrooms, sliced (optional)
                     3 3/4  cups of chicken broth
                            or water and chicken bouillon cubes
                         1  whole chicken, cut into pieces

    Mix all the ingedients together except the chicken in a 13x9" pan.  Place
   chicken atop the rice mixture.  Season chicken with salt and pepper.
    Bake at 375 degrees for one hour or until done.

This is easy to prepare and we think it's real tasty.  Enjoy...Patty

---End
---Start

Pumpkin Bread

 2/3 c shortening
 2 2/3 c sugar
 4 eggs
 1 (16 oz) can pumpkin
 2/3 c water
 3 1/3 c all purpose flour
 2 tsp baking soda
 1 1/2 tsp salt
 1/2 tsp baking powder
 1 tsp ground cinnamon
 1 tsp ground cloves
 2/3 c chopped nuts
 2/3 c raisins

Mix shorting and sugar in large bowl. Add eggs,
pumpkin, and water. Blend in dry ingredients.
Stir in nuts and raisins. Grease bottoms only of
2 9x5x3 inch loaf pans, or 3 8 1/2x4 1/2x2 1/2
inch pans. Bake at 350 for 1 hour 10 minutes.
Cool slightly before loosening sides of loaf from
pans and removing from pans. Cool completely
before slicing.
For zucchini bread: substitute 3 c shredded
zucchini for the pumpkin. Blend in 2 tsp vanilla
with other ingredients. Decrease baking time
to 60 minutes.

---End
---Start

     CARAMELICIOUS PECAN FUDGE BROWNIES

     Prepare and bake 21 1/2-oz. pkg. of Pillsbury Fudge Brownie Mix according
to package directions. Meanwhile, in small saucepan over low heat, melt 20
caramels with 3 tablespoons of milk; stir until smooth. Immediately after
removing brownies from oven, sprinkle with 1/2 cup semi-sweet chocolate chips
and 1/2 cup chopped pecans. Drizzle with caramel. Cool completely before

---End