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

Text File | 1991-02-28 | 147KB | 3,897 lines

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Title: Sam Higgins Beef Brisket
Keywords: BBQ, Beef, Brisket

6    Cups Mesquite Chips
4    lb   Beef Brisket, Untrimmed
2    Tbs  Dry Rub
Barbeque Sauce

Soak Mesquite chips in water to cover for 1 hour.  Drain
     Prepare BBQ gril, lighting fire at one end only.  Rub brisket
with dry rub.  Chen coals are white, place meat over coals and sear 5
minutes on each side.  Move meat to side of grill away from fire.
Spread 4 cups of mesquite chips over coals.  Cover grill.  Smoke
brisket 1 hour, maintaining temperature at about 200 degrees and
sprinkling mesquite with water occasionally.  Spread remaining 2 cups
mesquite chips over coals and continue smoking meat 1 hour.

     Preheat oven to 200 degrees.  Wrap beef tightly with heavy-duty
foil.  Bake 8 hours.  Slice meat across grain and serve with your
favorite BBQ sauce.
                   Collection of Clarence Fontish

DRY RUB

1/4       Cup  Salt
1 1/2     tsp  Freshly Ground Pepper
1 1/2     tsp  Ground Red Pepper

Combine all ingredients in small bowl.  Can be stored several weeks
in airtight jar.
                   Collection of Clarence Fontish
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Title: Barbeque Sauce  (Sam Higgins - S.A. Express-News)
Keywords: BBQ, Sauce

1 1/4   Cups    Catsup
1/2     Cup     Worcestershire Sauce
1/4     Cup     Brown Sugar
                Juice of 2 Lemons
1/4     Cup     Chopped Onion
1/4     Cup     Water
4       Tbs     Meat Drippings  (See Note)
1       Tbs     Tabasco Sauce

Combine all ingredients and simmer 30 to 45 minutes.

NOTE:  To get meat drippings, cut brisket fat into 1/2 inchpieces and
heat in heavy skillet over low heat, stirring frequently, until
rendered, about 30 minutes
                  Collection of Clarence Fontish
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Title: Barbeque Sauce #2  (Sam Higgins - S.A. Express-News)
Keywords: Sauce, BBQ

1         Tbs  Liquid Smoke
1 1/2     Tbs  Brown Sugar, Tightly Packed
1/2       Cup  Ketchup
1/4       Cup  Water
3         Tbs  Butter
2         Tbs  Worcestershire Sauce
1 1/2     tsp  Dry Mustard
               Dash of Pepper

Combine all ingredients and simmer 10 minutes over low heat.
     Collection of Clarence Fontish
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Title: Overnight Brisket    (Sam Higgins - S.A. Express-News)
Keywords: BBQ, Beef, Brisket

8 - 10    Lb   Brisket
1/4       Cup  Dry Red Wine
1         Tbs  Molasses
1/4       Cup  Soy Sauce
1         tsp  Black Pepper
1         Tbs  Salt
5              Cloves of Garlic, Finely minced
2              Large Onions, finely minced
2              Stalks of celery, Finely Minced
               Barbeque Sauce from your favorite recipe.

     Put partially trimmed brisket on large piece of heavy-duty foil.

     Combine Red Wine, molasses, soy sauce, black pepper, salt,
garlic, onion and celery and spread over all surfaces of the brisket.

     Wrap brisket tightly.  When you are finished, the foil should be
touching all surfaces of the meat snugly.  Be careful not to puncture
it during the cooking and handling process.

     Place in refrigerator and marinate for 24 hours.

     Place foil-wrapped brisket in large, open, roasting pan or
jellyroll pan and bake in preheated 225 degree oven for 8 hours.

     Remove, slice and serve topped with favorite barbecue sauce.

          Collection of Clarence Fontish
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Title: BARBECUE RIBS, CHICAGO STYLE (made in the oven)
Keywords: Genie, Beef, BBQ, Ribs

 1/2 C. catsup
 1/2 C. brown sugar
 1 C. barbecue sauce
 1/2 C. cider vinegar
 1/4 C. sugar
 1 Tbsp. Worcestershire
 2 tsp. paprika
 2 tsp. onion powder
 1/2 tsp. MSG
 2 lbs. country-style back ribs

Bake ribs at 450 degrees for 20 minutes. Pour off fat. Reduce oven to 300
degrees & cook 30 minutes more. Meanwhile, mix sauce & simmer over low heat
for 30 minutes. Drain ribs & cover with sauce. Cook another hour, basting
every 15 minutes. This is from the New Orleans Times-Picayune Cooking Contest,
1980. Recipe said 4 servings- use your own judgement. Also - I cut down on the
sugar - found it a little  sweet. Recipe originally called for 1/2 C. Good,
though...

     ***** Collection of Clarence Fontish *****
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Title: Barbecue Sauce
Keywords: BBQ, sauces, pork

  Servings:  3

     16 oz Tomato Sauce                        2 T  Brown Sugar
    1/4 c  Vinegar                             2 T  Worcestershire Sauce
      1 t  Salt                                1 T  Paprika
      1 t  Dry mustard                         1 t  Chili Powder
      2 T  Chopped Green Onion Tops          1/8 t  Cayenne Pepper

       Combine tomato sauce, brown sugar, vinegar, Worcestershire sauce,
  salt, paprika, mustard, chilipowder and cayenne pepper.  Simmer 15
  minutes, stirring occasionally.  Serve hot.  Makes 2 1/2 cups.

        *  Collection of Clarence Fontish *
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Title: Barbecue Sauce
Keywords: Sauces, BBQ

  Servings:  4

    3/4 c  Chopped Onion                     3/4 c  Tomato Catsup
    1/3 c  Lemon Juice                         3 T  Worcestershire Sauce
      2 t  Salt                              1/2 c  Salad Oil
    3/4 c  Water                               3 T  Sugar
      2 T  Prepared Mustard                  1/2 t  Pepper

  Cook onion until soft in oil.  Add remaining ingredients.  Simmer 15
  minutes.  Good for steak, chicken or other barbecue favorites.

                     *  Collection of Clarence Fontish *
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Title: Rhubarb Cake
Keywords:  Dessert, Spring, Happpy Talk


        -*--*Ingredients*--*-
1-1/4   c. sugar
1/2     c. shortening
1/2     c. milk
2       eggs
2       c. flour
1       t. cinnamon
1       t. baking soda
1       t. salt
1       t. allspice
2       c. sliced rhubarb (stems only, no leaves!)

        Topping:
        1/3     c. brown sugar
        1/2     t. cinnamon
        1/2     c. chopped pecans or walnuts

                *-**-Directions-**-*
        Cream sugar and shortening. Add eggs.  Sift dry
        ingredients and add alternating with milk.  Add rhubarb
        and mix well.  Pour into greased 8"x12" pan.  In separate
        bowl gently mix topping ingredients and sprinkle topping
        over all and bake in 350 degree oven for about 30 minutes.
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Title: Savory Egg Puff
Keywords: Eggs, breakfast, brunch
Servings: 6 - 8

        QUAN    MEAS    ING
       =====================

        1/2     c       onion, coarsely chopped
        1/2     c       green pepper, coarsely chopped
        3       Tbs     margerine
        1       2 oz    jar diced pimientos, drained
        5               eggs
        2       c       Monterey Jack cheese, shredded
        1       c       cottage cheese
        1/4     c       all purpose flour
        1/2     tsp     baking powder


    DIRECTIONS ---------------------------------------------------------

In small skillet, over medium heat, saute onion and green pepper in margerine
until tender.  Add pimientos.

In large bowl, with electric mixer at medium speed, beat eggs, cheeses, flour
and baking powder until well blended.  Stir in all but 2 Tbs. vegetable mix-
ture.

Pour into 1 1/2 qt. oblong baking dish.  Bake at 350 degrees for 40 minutes
or until set.  Garnish with remaining vegetable mixture.

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Title: Baked Corn
Keywords: vegetables, corn, side dish
Servings: 4

        QUAN    MEAS    ING
       =====================
        1       17 oz   can cream style corn
        1       Tbs     butter, melted
        2       Tbs     green bell pepper, finely chopped
        2       Tbs     all purpose flour
        2       Tbs     milk
        2       Tbs     cream
        1       tsp     salt
        2               eggs, well beaten

     DIRECTIONS ---------------------------------------------------------

Combine corn, butter, bell pepper, flour, milk, cream, salt and eggs.  Mix
well.
Put in pan or casserole and set pan in another pan that has warm water added.

Bake in prreheated 350 degree oven until knife inserted in center comes out
clean, about 1 hour. If needed add additional milk to provide more moisture.

NOTE: To make this a low cholesterol, low fat dish - use 1/2 c. liquid egg
      substitute instead of 2 fresh eggs and use 1/4 c. non-fat milk instead
      of milk and cream, use 1 tablespoon corn oil margerine instead of butter,
      and reduce salt to 1/2 tsp.

Courtesy of: Joann Pierce - Moderator

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Title: Gooey Butter Cake
Keywords: Cake, Dessert

1       pkg     Cake Mix (Yellow, White or Lemon)
1/2     cup     Shortening (Oil)
1       ea      Egg, (Slightly Beaten)
8       oz      Pkg, Cream Cheese
1       box     Powdered Sugar
3       ea      Eggs

        Mix cake mix, shortening and egg until moist and pat in 9 x
13 inch pan, floured and greased.  Mixture will be heavy, pat it in
with fingers.
                *TOPPING*
        Beat Cream Cheese.  Mix cheese and sugar; add eggs and beat 3
to 5 minutes.  Put in pan over other mixture and sprinkle with nuts.
Bake at 350F for 30 - 40 minutes, sprinkle with powdered sugar.

        My Note:  Made this in Feb.  Coming out of the oven, the top
was nice and full.  After it cooled, the top dropped down flat.
Tasted good, but was ugly.  May be due to letting it sit on a cutting
board to cool.  Next time set on a cooling rack ???

            Collection of Clarence Fontish

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Title: Mark's Chili
Keywords: Chili, Texas

4    lbs  Chuck, (Lean)
8    ea   Chili Anchos
4    T    Chili Powder
3    T    Chile Petines (dried)
6    ea   small garlic cloves or 4 large
2    ea   Bay Leaves
1    ea   Medium onion
1    t    Oregano
1 1/2 T   Comino (whole)
1    T    Salt
5    T    Flour

Cut chuck into 1/2"-1" pieces and brown in a skillet.  Put browned
meat in a 6 qt pot.  Fill a 3 qt pot about half way with water.
Split Chili Anchos, remove seeds, wash and put in pot.  Simmer Anchos
for an hour, uncovered.  Peel skin off Anchos.  Put Ancho meat in
with browned chuck.  Pour water from Ancho pot into the pot with
Chuck and the Ancho meat.
     In a dry skillet, heat chili powder (don't burn it).  Add to
pot.  Crush garlic, add it to the pot.  Grate the onion and add it to
the pot.  Add water to pot to within 1" from top.  Simmer, (so that
it bubbles) for 2 1/2 hours.
     In the dry skillet, brown the flour (don't burn it).  Add to
pot.  Crush Comino and add to pot.  Add Oregano and salt to the pot
and continue simmering for 1/2 hour.

     Recipe originally from Mark Hall, San Antonio, Tx

                          *Collection of Clarence Fontish*

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Title: Red Beans and Rice
Keywords: creole, cajun, main dish, Ellen, red beans

1 lb red beans
1 onion, chopped
1 clove of garlic, minced
1 stalk of celery, chopped
Lg pinch of thyme
2 bay leaves
1/4 c chopped parsley
1 lb seasoning ham
1 lb smoked sausage

Cover beans with water and boil 2 minutes.  Let soak in covered
pot at least 1 hour.  Drain.  Fill pot with beans and onion 3/4
full with water.  Add garlic, celery, thyme, bay leaves, parsley
and seasoning ham.  Cook over medium heat, simmering, 2 1/2-3
hours.

Cut sausage into slices.  Place in 1/2 inch water in skillet.
Cook until water evaporates and sausage is brown. Smash some of
the beans against the side of the pot, until mixture is creamy.
Add hot sauce to taste.  Add sausage with pan juices and serve
over cooked rice.

Serves 6
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Title: Southern Style Green Beans
Keywords: green beans, side dish, Ellen

4 slices bacon, diced
About 4 Tbsp chopped onion
1 can of green beans (not French style) (1 lb can, I think)

Place bacon in a saucepan over medium heat.  When it has begun to
brown, add onion and cook until tender and bacon is brown (about
5 minutes).  Rinse and drain green beans and add with about 1
inch of water. Cover and cook about 1 hour so flavors will
mingle.

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Title: Smothered Cabbage
Keywords: cabbage, cajun, creole, Ellen, side dish

1 mdm onion, chopped
1 c ham pieces, chopped
1 Tbsp oil
1 large head of cabbage, chopped

Saute onion and ham in oil for 5 minutes.  Add cabbage, cover and
cook around 1 hour, stirring occasionally.

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Title: Hearty Bean Soup
Keywords: soup, Ellen, bean, beans

20 oz pkg Hamm beans or 2 c mixed dried beans
1 ham bone or ham hock (I use 1 lb ham chunks)
2 1/3 tsp bouquet garni (can buy in the spice section)
3 qts water
28 oz can tomatoes
2 lg onions, chopped (2 cups)
4 ribs celery, chopped (2 cups)
2 cloves garlic, minced
1 lb smoked kielbasa or Polish sausage (optional)
salt and pepper
Chopped fresh parsley

Rinse beans under cold running water.  Drain.  Place in 8 quart
Dutch oven with ham bone, bouquet garni and water.  Bring to a
simmer over medium heat.  Reduce heat to low.  Simmer covered 2
1/2-3 hours, adding water as necessary to keep beans covered. Add
tomatoes, onions, celery and garlic.  Simmer, covered, 1 1/2
hours.  If using sausage, cut in 1 inch chunks and add.  Simmer
30 minutes longer.  Remove from heat; add salt and pepper.
Sprinkle with parsley before serving.

10 (1 cup) servings without sausage

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Title: Eggplant Casserole
Keywords: eggplant, cajun, Ellen, side dish

1 lg eggplant
1/4 lb (4 slices) bacon, chopped
1 lg onion, chopped
1 clove garlic, minced
2 Tbsp fresh chopped parsley
1/4 tsp Italian seasoning
1/4 tsp thyme
1/2 c + 1/4 c Italian bread crumbs
3 - 4 Tbsp butter

Cut eggplant in half.  Boil until tender, about 40 minutes.
Drain.  When cool, scrape out the pulp and remove most of the
seeds.

Cook bacon until brown.  Drain all but 1/4 c grease.  Add onion
and garlic and cook slowly until onion is clear.

Preheat oven to 350 degrees.  Add to skillet the eggplant,
parsley, Italian seasoning and thyme.  Cook about 5 minutes on
very low heat.  Add 1/2 c crumbs.  Mix well and cook about 5
minutes more.

Place in a buttered casserole.  Dot with butter and sprinkle
lightly with 1/4 c crumbs.  Bake about 15 minutes, until crumbs
are brown.

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Title: Stuffed Artichokes
Keywords: artichokes, St. Joseph's Day, Italian, Ellen

3 lg artichokes
5 oz Parmesan cheese, grated
1 lg clove of garlic, minced
1 c Italian bread crumbs
1/4 c olive oil (this needs to be olive oil, no substitute)
Lemon juice

Cut the stems and the tops (Just low enough to remove the pointy
ends of  the leaves) off of the artichokes.  Mix cheese,
garlic, and crumbs.  Spread  the artichoke leaves so you can fill
each layer, from the outside in, with the crumb mixture.

Place the artichokes in a pot with about 1-2 inches of water.
Drizzle olive oil and lemon juice over the top of each artichoke.
Cover and steam 45 minutes or longer, checking occasionally that
the water has not completely evaporated.  The artichokes are done
when a leaf can be easily pulled off.

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Title: Stollen
Keywords:mine, holiday, Christmas, bread

1 C raisins
1 8 oz jar candied mixed fruits (fruitcake mix)
1/4 C orange juice

combine in small bowl, set aside

1/2 C milk
1/2 C sugar
1 tsp salt
1 C butter or margerine (2 sticks divided!)
2 pkgs yeast
1/2 C warm water
5 C all purpose flour
2 eggs
1 tsp grated lemon rind
1/4 tsp mace (I've been known to subst. nutmeg)
1 C chopped blanched almonds
2 Tbpsp sugar
1/2 tsp cinnamon

scald milk, add 1/2 C sugar, salt, and 1/2 C butter.  Cool to lukewarm.
Sprinkle yeast on warm water, stir to dissolve.  Combine yeast, milk
mixture, 2 C flour, eggs, lemon peel and mace.  Beat with electric mixer
on med. speed 2 minutes, scraping bowl and beater occassionally, until
the batter is smooth.  stir in chopped almonds and the fruit mixture.
Stir in enough remaining flour, a little at a time, to make a dough that
leaves the sides of bowl and that you can handle easily.

Turn onto floured board, knead until smooth and satiny, about 5 minutes.
Place in lighly greased bowl, turn dough over to greese top.  Cover and
let rise in warm place free from drafts until doubled, about 2 hours.
Punch down, turn onto board, knead a few times and divide in half.
Cover and let rest 5 mins.   Roll each half into a 15x9" oval.  Melt
remaining stick of butter and brush part of it on each oval.  Save what
you donot use for the icing.  Sprinkle buttered surface with cinnamon
sugar blend.  Fold each oval lengthwise in half to make a big
parkerhouse roll shape.  Carefully lift folded rolls onto greased cooky
sheet, and curve the ends slightly, to form slightly crescent shape.
You can press down on the folded edge slightly to help it hold it's
shape.  cover and let rise until doubled, 1 to 1 1/2 hours.  Bake in
moderate over (350) for 30 to 35 mins.  While still hot, brush with
Creamy Icing, decorate top with slivered almonds and sliced candied
cherries.  let cool on rack.

Creamy Icing:

to 1 C conf. Sugar add 1 Tblsp cream and 1/4 C melted butter.  Stir
until smooth.

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Monkey Bread I
Keywords: breads, cake

        4       cans    refrigerator biscuits, country or buttermilk
        1/2     cup     granulated sugar
        1/3     cup     brown sugar
        1       Tbl     cinnamon

        SAUCE
        1 1/2   sticks  butter or margarine
        1/2     cup     granulated sugar
        1/2     cup     brown sugar

        For the cake:  combine the sugars and the cinnamon in a plastic
bag.  Break the biscuits into quarters and add 10 or 12 pieces at a time
to the bag and shake to coat.  Place in a greased tube or bundt pan.

        For the sauce:  Melt the butter and sugars in a small saucepan.
Cook until thick.  Pour over the biscuits and bake at 350 degrees for 30
minutes.

        [THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]

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Title: Monkey Bread II
Keywords: breads, cake

        1     handful   nuts, such as walnuts or pecans
        3 5/8 ounces    butterscotch pudding or pie filling (1 package)
                        *** Do not use instant ***
        20              frozen bread rolls  (Bridgeford brand)
        1/4     cup     brown sugar
        1       tsp     cinnamon
                Dash    salt
        1/4     pound   butter or margarine, melted

        Spray a bundt pan with vegetable cooking spray (PAM).  Put the
nuts in the bottom of the pan.  Sprinkle the dry pudding mix over the nuts.
Arrange the frozen bread rolls evenly over the pudding.  Mix the sugar,
cinnamon, salt, and butter together and pour over the top of the rolls.
Cover and refrigerate overnight or cover and place in a draft-free place
until the rolls thaw and rise to the top of the pan.  Bake at 350 degrees
for 25 to 30 minutes or until the top is a deep golden brown.  Cool
for 5 minutes.  Invert and serve.

        [THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]
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Title: Marzipan Fruits (and variations)
Keywords: AmyVanderbilt, Basics/candy, Candies/almond, Candies/date

Servings: Makes 2 lbs, about 30 to 50 pieces

INGREDIENTS:
        2               egg whites
        2       cup     almond paste
                        confectioners' sugar
                        food coloring
                        cocoa

DIRECTIONS:
Whip egg whites until stiff. Add almond paste and enough confectioners'
sugar to make mixture easy to shape. Form into small pears, apples,
cherries, and other fruits. Brush some very lightly with food coloring. Roll
others in cocoa. Wrap and store in cool place until wanted.

"Usually texture and flavor are better in marzipan when paste is mixed with
an equal amount of freshly made White Fondant."

Pecan Twins: Put 2 large pecan halves together with small amount of colored
marzipan.

Marzipan Stuffed Dates: Remove pits from large dried dates. If very sticky,
rinse dates in cold water and let them dry. Fill with marzipan mixed with
fondant.

Source: Amy Vanderbilt's Complete Cookbook, 1961 edition

From: Sallie Austin

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Title: Fondant - White
Keywords: AmyVanderbilt, Basics/candy, Candies/misc

Servings: Makes 1 lb

INGREDIENTS:
        2       cup     sugar
        1 1/4   cup     water
        2       Tbsp    light corn syrup
        1       tsp     vanilla or lemon flavoring

DIRECTIONS:
Place a large platter in refrigerator to chill.

Combine sugar, water, and corn syrup in saucepan. Cook, stirring constantly,
until sugar is dissolved. Remove spoon. Do not stir candy again during
cooking.

When candy begins to boil, cover saucepan tightly and let boil 3 minutes;
the steam formed washes down any sugar crystals. Remove cover; continue
cooking. From time to time, wash away sugar crystals which now appear on the
sides of the saucepan. For this, use a fork wrapped in a piece of
cheesecloth and dipped in cold water. (Or- from another recipe- use a wet
pastry brush.)

Cook to soft ball stage, and 1 minute longer, or 240-F on candy thermometer,
for firm fondant for molding. (At 238-F, which is soft ball, fondant is
suitable for coconut drops, layers in fudge, et cetera.)

At 240-F remove pan from heat; pour fondant at once onto cold, wet platter.
Let fondant cool to lukewarm. Add flavoring. Beat with fondant paddle,
spatula, or wide, flat wooden spoon until fondant becomes white and creamy.
Knead until the mass is smooth and no lumps remain.

Put fondant away in covered glass bowl or jar to ripen for 2 or 3 days
before using. It may be kept longer if tightly covered. Use fondant as
suggested in various recipes.

"The home candymaker who likes to create professional-looking chocolates and
other candies must be able to make good fondant. This recipe is simplified
from a commercial formula. The fondant remains creamy and workable. It may
be shaped and dipped in chocolate. Some may be colored with food coloring.
Some may be combined with nuts, coconut, chopped candied fruits or combined
in layers with fudge, caramels, and other mixtures to make logs, squares,
and various decorative pieces for the sweetmeat tray."

Source: Amy Vanderbilt's Complete Cookbook, 1961 edition

From: Sallie Austin

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Title: Fondant Variations & Uses
Keywords: AmyVanderbilt, Candies/misc

CHOCOLATE FONDANT:
Add 1 1/2 ounces of unsweetened chocolate, or 3 Tbsp dry cocoa, to sugar
mixture in White Fondant recipe before cooking. Cook as described, but only
to 238-F.

COFFEE FONDANT:
        2       cup     sugar
        1 1/4   cup     strongly brewed coffee
        2       Tbsp    light corn syrup
        1       tsp     vanilla
        1       tsp     coffee essence (I assume this is instant)

Combine sugar, coffee, corn syrup, vanilla and coffee essence in saucepan.
Cook, following directions for making and storing White Fondant.

LEMON FONDANT:
Prepare White Fondant as described, but cook to 248-F. Spread grated peel of
1/2 lemon and 3 Tbsp lemon juice on cold, wet platter just before pouring
fondant on platter. Do not stir. Let cool to lukewarm.

Add flavoring. Beat long and steadily until fondant is thick enough to be
handled, then knead as described in basic recipe. Fruit juice does not
always blend well with sugar mixture, and long beating is necessary.

ORANGE FONDANT:
Prepare White Fondant as described, but cook to 252-F. Mix grated peel of
one orange, 3 Tbsp orange juice, 1 Tbsp lemon juice. Spread on cold, wet
platter. Pour fondant over fruit mixture. Do not stir. Let cool to lukewarm.
Beat, knead, and store as described for basic fondant.

CREAMY FONDANT:
        2       cup     sugar
        3/4     cup     milk or light cream
        1       Tbsp    light corn syrup
        1       Tbsp    butter
        1       tsp     vanilla

Place platter in refrigerator to chill.

Combine sugar, milk or cream, and syrup in saucepan. Cook, stirring until
sugar dissolves. Continue cooking to soft ball stage, or 238-F on candy
thermometer. Stir occasionally to prevent scorching. Remove from heat and
add butter. Let stand until butter is melted. Stir only enough to mix the
butter through the fondant. Pour onto cold, wet platter.

When cooled to lukewarm, add vanilla and begin beating with fondant paddle,
spatula, or wide, flat wooden spoon.

Follow general directions for beating and kneading as in basic fondant
recipe.

This rich, creamy fondant makes delicious centers for chocolate coating,
pecan rolls, and other pieces. Makes about 1 pound.

Source: Amy Vanderbilt's Complete Cookbook, 1961 edition

From: Sallie Austin

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Title: Whole Grain Banana Bread
Keywords: quick bread, whole wheat, healthy, Ellen, banana, fruit

* This recipe uses a lot of whole grains, but it will turn out
excellently if you use all-purpose flour in place of any or all
of the whole grains.  Also, any of the whole grains are
interchangeable with any of the other whole grains in the recipe.

1/2 c butter
1 c sugar
2 eggs, slightly beaten
1 c mashed banana (3 mdm)
1 c flour
1/2 tsp salt
1 tsp soda
1/4 c whole wheat flour*
1/4 c oat bran*
1/4 c wheat bran*
1/4 c wheat germ*
1/3 c hot water
1/2 c chopped walnuts

Preheat oven to 325 degrees.  Melt butter.  Blend in sugar.  Mix
in beaten eggs and mashed bananas, blending until smooth. Sift
flour, salt, and soda.  Stir in whole wheat flour, brans and
wheat germ.  Add alternately with hot water.  Stir in nuts.

Bake in 9x5 inch loaf pan 1 hour 10 minutes.

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Title: Whole Grain Pumpkin Bread
Keywords: pumpkin, quick bread, Ellen

* This recipe uses a lot of whole grains, but it will turn out
excellently if you use all-purpose flour in place of any or all
of the whole grains.  Also, any of the whole grains are
interchangeable with any of the other whole grains in the recipe.

1 c oil or butter
1 1/2 c firmly packed light brown sugar
1/2 c molasses
2 eggs, well beaten
16 oz can pumpkin (Libby's)
2 c flour
1/2 c whole wheat flour*
1/3 c wheat bran*
1/3 c oat bran*
1/3 c wheat germ*
2 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
1/4 c pecans, finely chopped (optional)

Preheat oven to 375 degrees.  Grease 2 loaf pans.  Beat oil,
brown sugar, and molasses until well blended. Blend in egg and
pumpkin.  Stir flours, brans, wheat germ, soda, cinnamon, cloves,
nutmeg, and salt into mixture just until moistened.  Fold in
nuts.  Fill pans and bake about 1 hour, until pick comes out
clean.  Cool on rack.  Better if served the day after cooking.

This bread freezes well.

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Title: Savory Chicken
Keywords:  Mexican, Enchiladas, Salsa Book, Cumin

Savory Chicken is so fast and so good you will just want to stand
and eat it out of the pan.


        -*--*Ingredients*--*-
3 or 4  half chicken breasts, boned and skinned, cut into pieces

(Home Spice Blend: use approximately the measurements below for
spices.  For the spice blend, combine cumin, cayenne pepper,
thyme, garlic and onion powders, salt and flour.  Increase the
spice amounts if you are cooking more than 2 1/2 pounds of
chicken.)

1       t. cumin powder
1/4     t. cayenne pepper
1       t. crushed thyme
1/2     t. garlic powder
1/2     t. onion powder
1/2     t. salt
1       T. flour
2       T. butter
1 or 2  cloves garlic, chopped
1 or 2  jalapeno chiles, seeded, minced
1/2     c. to 3/4 c. light beer


        *-**-Directions-**-*

This recipe doubles easily but don't try to saute the chicken all
at once.  After the chicken is skinned and boned, rub it with
your home spice blend.  If you get inspired, add another spice.
Let the spiced chicken sit at room temperature for about 20
minutes.

Using a heavy 12-inch skillet, heat the butter and oil and add 1
c. of the chicken pieces at a time.  Saute over medium heat until
golden.  Remove to a plate.  Saute the rest of the chicken,
adding more oil if necessary.  When all the chicken is sauteed,
drain off any excess oil.  Put all the chicken pieces back in the
pan, along with the chiles and garlic and add the beer.  A great
head of steam will rise up the the most wonderful aroma.  Quickly
now, clamp on the lid and turn the heat to low.  Check every 5
minutes and turn the chicken in the reducing broth.  Cook for
about 15 to 18 minutes. If the broth cooks away toward the end
of the cooking, just add a tablespoon more beer.  At the end you
should be left with a nice thick glaze.  Push the chicken around
the beer glaze so it all gets coated.  This is about the best
taco meat you will ever encounter.  Since tacos are filled with
other things, the recipe above will serve 4 people unless you ate
too much out of the pan.

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Title: Tomatillo Salsa
Keywords:  Mexican, Sauce, Chile, Salsa Book

This lovely green sauce, made with the fruity, Mexican husk
tomatoes is one of the natural wonders of classic Latin sauces.
The little green tomatoes do not have to be peeled or seeded.
Just remove the dry, outer husk.  By using the technique given
below, you will produce a fresh-tasting, lemony salsa with a
gentle, picante flavor.  My mother-in-law, of Dutch Irish
heritage, has resisted hot salsas but she adores this one and has
put in her order for a lifetime supply.

        -*--*Ingredients*--*-

1 1/2   pounds fresh tomatillos (usually available in larger
grocers)
2       Anaheim green chiles, charred, peeled, and seeded
3       jalapeno chiles, partially seeded, veins removed
2       cloves garlic
1/2     of a chicken bouillon cube or 1/2 c chicken broth
1/4     c. rice vinegar (regular vinegar doesn't give same flavor)
1       T. light oil (sunflower or grapeseed)
1/4     c. cilantro, snipped (I prefer to omit this MW)
        pinch of salt

        *-**-Directions-**-*
After removing the dry husks from the tomatillos, rinse them well
under warm water to remove some of the stickiness.  Cut
tomatillos into quarters.  Cut the Anaheim chiles and jalapenos
into pieces.

To the bowl of a food processor fitted with the knife blade
attachment, add the tomatillos, chile pieces, and cloves of
garlic.  Chop to a coarse puree using on and off pulsations.  If
you want to use the salsa for dipping tostada chips or spooning
onto homemade pizzas or tortas, it is best to make a coarse
puree.  For a thinner suace consistency, pulse on your food
processor for 20 seconds and puree the salsa.  You can further
thin down the sauce by adding 1 cup chicken broth, sour cream, or
cream.  Stir this liquid in during the simmering stage.  This
thinner suace is perfect for enchiladas and tortas.

After you have pureed the ingredients fory our Tomatillo Salsa,
place mixture in a 3-quart saucepan.  Simmer everything except
the fresh cilantro, for 12-15 minutes.  Place the salsa into a
bowl to cool completely before adding the cilantro.  Or store the
salsa in a glass jar in the refrigerator for up to 2 weeks and
stir a few snipped springs of cilantro into the portion you will
be serving.  Adjust seasonings, such as salt and more cilantro, by
taste testing.

This sauce is probably one of the most adaptable of all of the
salsas: it can be used for dipping tostada chips, adding zest to
quacamole, or saucing enchilidas, tortas, or homemade Mexican
pizza.
Makes 3 cups.

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Title: Scalloped Potatoes
Keywords:mine, sidedish, vegetable, casserole

3 Tbspn butter
2 Tbspn flour
1 1/2 tsp salt
1/2 tsp pepper
3 C milk
6 medium potatoes, pared and thinly sliced (6 Cups)
2 Tbspn chopped onion

Make basic white sauce of butter, flour, salt, pepper & milk. Place
half the potatoes in buttered 2 qt. casserole.  Cover with half the
onion and half the sauce.  Repeat layers.  Cover and bake at 350 for
about an hour.  Test to make sure potatoes are almost, but not quite,
fork tender.  Uncover and bake 30 mins longer.
Serves 4-6 (the recipe says...I say 4 max!)

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Pat Zeber's Monkey Bread
Keywords:Breakfast, bread, cinnamon, brunch, mine

3 cans Pillsbury Buttermilk Biscuits
1 C brown Sugar
1 Stick Margerine
Cinnamon Sugar mix

Melt together the brown sugar and margerine, heat and stir until
blended.
quarter 15 biscuits, roll each quarter into a ball, roll in cinnamon
sugar.  place balls in buttered bundt pan.  Pour the butter/brown
sugar mixture over balls.  Continue with the rest of the biscuits.

Bake at 350 degrees for 20-25 minutes.  Invert on plate immediately
after removing from oven.

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Baked Wild Duck Ordinaire
Keywords: 10-28-90, Wildgame, Fowl

  Servings:  1

      1 ea duck
      1 ea celery stalk
      2 ea onions
      1 ea potato, small
      1 ea apple, studed with cloves
      1 x  hot water
      1 x  margarine, melted
      1 x  red wine and/or orange juice

  Parboil duck 5 minutes with 1 piece celery and small onion. Remove and
  drain. Rub cavity and outside with salt & pepper. Place inside duck 1
  small onion, apple studded with cloves, and a small white potato. Bake 20
  minutes at 450 degrees uncovered. Reduce heat to 350 degrees and bake
  covered 15-20 minutes. Baste with equal parts melted butter, hot water,
  and wine and/or orange juice mixture.
  Source:  Mississippi Outdoors Nov-Dec 87
  Recipe date: 11/30/87

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Title: Duck with Raspberry Sauce
Keywords: 10-28-90, Wildgame Fowl Sauces

  Servings:  1

    1/2 c  wine, dry red
    1/4 c  soy sauce
    1/4 c  vegetable oil
    1/4 t  pepper
      4 ea duck-breasts, skin/deboned
    1/4 c  black raspberry preserves
    1/4 c  water
  1 1/2 T  Dijon mustard
      1 t  lime juice
      1 t  soy sauce
    1/2 t  salt
    1/2 t  pepper
    1/4 t  caraway seeds, crushed
    1/2 t  steak sauce (Heinz/A1)

  Prepare marinade by combining Black raspberry preserves (seedless), water,
  mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and
  steak sauce in a small sauce pan. Cook over low heat until thoroughly hot.
  Place duck breasts in shallow dish; pour marinade over meat. Cover and
  refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 C
  soy sauce, vegettable oil and 1/4 tsp ground pepper, stirring well. Place
  duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve
  with sauce.
  Hugg's Note:  Subst. muscadine jelly for raspberry preserves
  Source:  Ernie Pickens, SOUTHERN LIVING Nov 87
  Recipe date: 12/05/87

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Title: Duck a l'Orange
Keywords: echo, Poultry         Main Dish

Servings:   4

    INGREDIENTS ------------------------------------------------------------

       2              ducks
       6              bacon slices
       1        can   frozen orange juice - (6 oz.) thawed, undiluted
       1              garlic clove - minced
       3/4      tsp   mustard
       1/2      tsp   ginger
       1/2      tsp   salt
       1        Tbsp  cornstarch
       1        cup   water

    DIRECTIONS  ------------------------------------------------------------

    Wipe ducks dry inside and out, season with salt and pepper, and place
    in roasting pan close together, breast sides up.  Cover with strips of
    bacon.  Roast at 400 degrees for 25 minutes or until done to taste.
    Meanwhile, heat to boiling in small saucepan the orange juice, garlic,
    mustard, ginger and salt.  Remove from heat and during the last 10
    minutes of roasting, remove bacon from birds and brush them with the
    mixture.  Mix cornstarch with 1/4 cup of the water and add to
    remaining orange sauce.  Pour in remaining water and stir over low
    heat until sauce thickens.  Place ducks on heated platter, slice and
    serve with the orange sauce.

    Serves 4.

    November, 1990 - Louisiana Conservationist Calendar

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Title: Ham It Up Potatoes
Keywords: Vegetables, Main dish

  Servings  4

6       T  ham drippings
1/4     lb shredded cheese
6       T  flour
1       lb cooked diced ham
3       c  milk
4       c  cubed cooked potatoes
1       t  salt
2       ea onions, diced

        Saute onions in ham drippings.  When brown, add flour, milk
  and cheese.  Heat until cheese melts.  Add remaining ingredients
  and bake at 350 degrees for 30 to 40 minutes.

                                     Date Entered:  July 15, 1988
                                              By:  Donna Endreson

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Title: Cream of Vegetable Soup
Keywords: Appetizers, Soups

  Servings  1

1       T  celery
1       x  salt & pepper to taste
1       T  onion
1       c  milk
1       T  butter
1       x  worcestorshire sauce to taste
2       t  flour
1/2     c  any cooked vegetable
1/4     t  chicken bouillon

        Cook celery and onion in butter until soft.  Stir in flour,
  bouillon, salt and pepper.  Add milk and worcestorshire sauce.
  Cook until thickened plus 1 minute.  Blend vegetable with soup
  until smooth.  Makes 1 serving.  Suggested combinations:  carrots
  and nutmeg, peas and mint, potatoes and dill.

                                      Date Entered:  July 10, 1988
                                               By:  Donna Endreson

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Title: Italian Stuffed Chicken Breast
Keywords: Main dish, Poultry

  Servings  1

1/2     c  tomato sauce
1       t  parmesan cheese
4       oz chicken breast
1/4     t  dried oregano
1/4     c  havarti or swiss cheese
1       t  melted butter
1       T  bread crumbs

        Mix crumbs, parmesan cheese and oregano.  Pound breast thin.
  Cover with havarti or swiss chesse.  Roll up and brush with
  butter.  Roll in crumb mixture.  Bake at 350 degrees for 30
  minutes.  Add sauce and bake 10 minutes more.  Makes 1 serving.

                                     Date Entered:  July 10, 1988
                                              By:  Donna Endreson

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Title: Refrigerator Pecan Cookies
Keywords: Cookies

  Servings  8

1 1/4   c  flour
1/4     c  brown sugar
1/4     t  soda
1       ea egg
1/4     t  salt
1/2     t  vanilla
1/3     c  butter
1/2     c  pecans
1/2     c  sugar

        Cream butter, sugars and egg.  Add remaining ingredients.
  Can be dropped by teaspoonful or chilled and cut in 1/4-inch
  slices.  Bake at 375 degrees for 8 to 10 minutes.

                                     Date entered:  July 10, 1988
                                              By:  Donna Endreson

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Title: Grilled Salmon
Keywords: Fish, Main dish

  Servings  8

2       lb salmon fillets
1/4     t  sugar
1/2     c  oil
1/2     t  Italian seasoning
1/4     c  red wine vinegar
1       ea large minced garlic clove
3/4     t  garlic salt
1/8     t  pepper
1/4     t  salt
1       t  water

        Mix all ingredients except salmon.  Marinate for at least 30
  minutes.  Grill (15 minutes per side for steak, 6 for fillet),
  brushing often with leftover marinade.

                                     Date Entered:  July 10, 1988
                                              By:  Donna Endreson

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Title: Thai Chicken
Keywords: Poultry, Main dish

  Servings  4

1       ea med. chicken, cut in pieces
1 1/2   t  chili paste
3/4     c  chunky peanut butter
1       t  honey
1/2     t  sesame oil
3-4     ea scallions, chopped
1       t  minced fresh ginger
1/8     c  soy oil
1/8     c  warm water

        Mix all ingredients except chicken to make sauce.  Alternate
  adding soy oil and water to finish.  Brown chicken 10 minutes
  each side at 400 degrees.  Coat with sauce and make at 350
  degrees for 20 minutes.

                                     Date Entered:  July 30, 1988
                                              By:  Donna Endreson

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Title: Apple Pancake, pancake house
Keywords: breakfast, dessert, apple

(from Janice Norman)


Apple Pancake
.
Here's an apple pancake recipe which is supposed to be very much
like the one from the Original Pancake House. (Due to the fact
that the original Original Pakcake House pancake recipe is part of
a franchise, it is not published.) This recipe came from the Chgo
Tribune a couple of years ago.
.
3       Tbs     butter
1       tsp     cinnamon
1/2     cup     superfine or bar sugar
3               eggs
1/2     cup     all-purpose unbleached flour
1/2     cup     whole milk
1               Granny Smith apple, peeled and thinly sliced
.
Place te butter in a 9 inch ovenproof skillet. Place skillet in a
preheated 425 deg oven for 3 to 5 minutes until the butter is
sizzline and the skillet is heated. In a small bowl, throughly
combine the cinnamon and superfine sugar. While the skillet is
heating, beat the eggs well in a large bowl.
.
Gradually add the flour beating the batter briefly after each
addition until the batter is smooth. Add milk, 1/4 cup at a time,
beating after each addition until a smooth batter is formed. Tilt
skillet, making certain that the sides and bottom are well coated
with melted butter. Quickly place the apples in a thin single
layer on the bottom of the hot skillet.  Sprinkle the
sugar-cinnamon mixture evenly over the apples.  Very carefully so
as not to disturb the bottom layer of sugar and apples, pour the
batter evenly into the skillet.
.
Return to the oven.  Bake 10 minutes at 425 deg  Reduce heat to
350 deg and cook for 15 minutes longer, or until the pancake is
puffy and golden brown. Lift the edge of the pancake and peek at
the sugar coating. Quickly set the skillet over high heat on top
of the stove for 15 to 30 seconds to quickly caramelize the sugar.
Peek again, the sugar should be liquid and bubbling. Make sure
that the pancake is loosened from the pan and invert the skillet
onto a 12 inch serving plate, (being careful to avoid any drips of
caramelized sugar which could cause burns).  Serve immediately.

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Green Garlic Bread
Keywords: breads, appetizer, accompaniment

        1               large baguette
        1 1/2   sticks  unsalted butter, at room temperature
        2 to 3  cloves  garlic
        1/3     cup     chopped scallions or chives (or mixture of both)
        1/2     cup     very finely chopped parsley
        1/2     cup     very finely chopped cilantro (or more parsley)
                        Salt and freshly ground black pepper, to taste
                        Cayenne pepper, to taste

        Thinly slice the baguette on the diagonal.  Arrange the slices on
a baking sheet.  Lightly toast the bread on both sides under a preheated
broiler.

        Meanwhile, cream the butter.  Mince the garlic, scallions,
parsley, and cilantro; add to the butter.  Beat in the salt, pepper, and
cayenne pepper.

        Just before serving, spread the garlic-herb butter on the bread
slices.  Place under the broiler and cook until the butter is melted and
bubbly and the bread slices are nicely browned.

NOTE:  The garlic-herb butter is also delicious on grilled or broiled
fish or for a fat to saute shrimp.

Makes 6 servings.

Nutrients per Serving: 380 Calories, 6 g Protein, 30 g Carbohydrate,
27 g Fat, 15 g Saturated Fat, 66 mg Cholesterol, 321 mg Sodium.

        [THE WASHINGTON POST; January 2, 1991]

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Title: Poached Salmon -- Microwave (Barb Irlbeck)
Keywords: salmon, seafood, microwave, ellen, main dish

1/2 c water
1/3 c dry white wine
2 peppercorns
1 lemon, sliced thin
1 bay leaf
1 tsp instant minced onion
2 lg or 4 sm salmon steaks

Sauce:
1/2 c sour cream
1 Tbsp minced parsley
1 tsp lemon juice
1/2 tsp dill weed
Pinch white pepper

In a large microwaveable dish in which the salmon will fit in one
layer, place water, wine, peppercorns, lemon, bay leaf, and
onion.  Microcook until it reaches a full boil.  Add salmon,
cover with plastic wrap, and cook on HIGH until the fish is
opaque.  Let stand 5 minutes.

Sauce:
Combine sour cream, parsley, lemon juice, dill weed and pepper.
Serve with salmon.

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Title: Peanut Butter Pie
Keywords: peanut butter, pie, dessert

From:  Daniel Reemes

8 oz cream cheese
1 c crunchy peanut butter
16 oz whipped topping
1 1/2 c sifted powdered sugar
2 9" graham cracker crusts
Chocolate shavings for garnish

Combine cream cheese and peanut butter in a large mixing bowl;
beat at medium speed of an electric mixer until light and fluffy.
Gradually add whipped topping and powdered sugar, and continue
beating until smooth. Spoon filling into prepared crusts. Cover
and FREEZE AT LEAST 8 HOURS. Garnish, if desired.

Source: Special Holiday Issue; Southern Living; Home For The
        Holidays, '89

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

From:  Gary Miller

9 inch pie shell
1/2 c sugar
1/2 c flour or 1/4 c cornstarch
1/4 tsp salt
3 c milk
4 eggs, separated
1/4 c creamy peanut butter
1/4 c coarsely chopped peanuts (optional)
Meringue

Preheat oven to 450 degrees.  Prick pie shell and bake 10 to 12
minutes.  Cool.

Lower oven to 350 degrees.  In saucepan combine sugar, flour or
cornstarch, and salt. Gradually stir in milk.  Cook and stir till
thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove saucepan from heat.

Beat yolks slightly.  Gradually stir 1 c of the hot mixture into
yolks.  Return mixture to saucepan; bring to gentle boil. Cook
and stir 2 minutes more.  Remove saucepan from heat.  Stir in
peanut butter till smooth.  Stir in peanuts, if desired.  Pour
hot mixture into baked pastry shell.

Make meringue using the 4 reserved egg whites.  Spread meringue
over filling; seal to edge.  Bake 12 - 15 minutes.  Cool.

Cover; chill to store.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

From:  Janice Norman and Clarence Fontish (untried)

3 eggs, slightly beaten
1 c corn syrup
1 c sugar
1/3 c creamy peanut butter
1/2 tsp vanilla
1 unbaked pie shell
Meringue (optional)

Preheat oven to 400 degrees.  Blend eggs, corn syrup, sugar,
peanut butter, and vanilla.  Pour into unbaked pie shell.  Bake
for 15 minutes.  Reduce heat to 350 and bake 30-35 minutes
longer.   Filling should appear slightly less set in center than
around edge. Optional - top with meringue if desired.
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Title: Pumpkin Bread
Keywords: 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

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Title: Eggplant Casserole
Keywords: eggplant, cajun, Ellen, side dish

1 lg eggplant
1/4 lb (4 slices) bacon, chopped
1 lg onion, chopped
1 clove garlic, minced
2 Tbsp fresh chopped parsley
1/4 tsp Italian seasoning
1/4 tsp thyme
1/2 c + 1/4 c Italian bread crumbs
3 - 4 Tbsp butter

Cut eggplant in half.  Boil until tender, about 40 minutes.
Drain.  When cool, scrape out the pulp and remove most of the
seeds.

Cook bacon until brown.  Drain all but 1/4 c grease.  Add onion
and garlic and cook slowly until onion is clear.

Preheat oven to 350 degrees.  Add to skillet the eggplant,
parsley, Italian seasoning and thyme.  Cook about 5 minutes on
very low heat.  Add 1/2 c crumbs.  Mix well and cook about 5
minutes more.

Place in a buttered casserole.  Dot with butter and sprinkle
lightly with 1/4 c crumbs.  Bake about 15 minutes, until crumbs

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Title: Eggplant Parmesan (Sheryl Title)
Keywords: eggplant, main dish, vegetarian, Ellen

1 onion, chopped
2 cloves garlic, minced
2 (28 oz) cans tomatoes
1/2 c ketchup
3/4 tsp salt
1/4 tsp pepper
1 c oil
2 sm eggplants
1/2 c grated Parmesan cheese
1 Tbsp chopped parsley
1 c Italian bread crumbs
1 c plain bread crumbs
1 Tbsp oregano (optional)
1/2 lb Mozzarella cheese, thinly sliced

Simmer onion, garlic, tomatoes, ketchup, salt, and pepper for 30
minutes.  While simmering, add 1/2 c oil to frying pan.  Slice
eggplant into 1/2 inch slices, slicing only enough at a time to
fit into the frying pan.  Fry in HOT oil until lightly browned.
Press each slice against the side of the pan to drain oil before
removing. Add more oil as needed.

Preheat oven to 350 degrees.  Mix Parmesan, parsley, bread
crumbs, and oregano.  Place a layer of eggplant in a flat
casserole dish.  Sprinkle with crumb mixture and cover with
tomato mixture.  Alternate layers.  Top with Mozzarella cheese.

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Title: Broccoli Cheese Lasagne
Keywords: lasagne, pasta, main dish, vegetarian, broccoli

(NB:  This lasagne has no tomato in it)

12 slices bacon
8 oz lasagne noodles
24 oz creamed cottage cheese
2 eggs
3 Tbsp parsley
1/4 tsp + 1/4 tsp salt
2 pkgs frozen broccoli, THAWED
1/2 tsp garlic powder
1/4 tsp dry mustard
6 oz grated Monterey Jack cheese
6 oz grated Mozzarella cheese
1 c Parmesan cheese

Fry bacon until cooked but not crisp.  Cook lasagne noodles and
drain. Combine cottage cheese, eggs, parsley and 1/4 tsp salt.
Sprinkle broccoli with 1/4 tsp salt, garlic powder and mustard.
Place a layer of noodles, a layer of cottage cheese mixture, a
layer of broccoli, then a layer of cheeses.  Repeat.  On top,
place bacon slices in a checkerboard fashion.  Bake uncovered at
350 degrees for 30 minutes.

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Title: Carrot cake
Keywords: cake

   Combine, 4 eggs with 1/4 cup vegetable oil and two cups sugar.
   Add 2 cups all purpose flour, 2 tsp.baking powder, 2 tsp. cinnamon
   And 1 tsp salt. beat until smooth then stir in 3 cups grated carrots.

   Pour Batter into 2 greased and floured 9 inch round pans and bake
   at 350 degrees for 40-45 minutes or until a wooden pick inserted
   in the center comes out clean. cool 10 minutes and remove from pan.
   cool completely before frosting, usi frosting below for best results.

                          Frosting for carrot cake

   In a heavy saucepan combine,1 cup of sugar with 1/2 cup light corn
   syrup and 1/4 cup water. cook over medium heat, stirring frequently
   until mixture comes to a boil and sugar is disolved,continue cooking,
   stirring frequently until mixture reaches soft stage 240 degrees.
   remove from heat but keep warm. beat 2 egg whites at room temperature
   until foamy. slowly pour hot syrup in a thin stream over egg whites
   while beating at medium speed with an electric mixer. turn mixer to high
   turn mixer to high speed, and continue beating until stiff peaks form
   and frosting is thick enough to spread. blend in 1 tsp. vanilla extract
   spread immediatley between layers and on top and sides of cooled cake.

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Title: Butternut Squash Soup
Keywords: Soups, Mexican, Vegetables, Fruits

  Servings:  6

    1/2 c  Onion; Chopped, 1 Medium
      2 T  Butter Or Margarine
      2 c  Chicken Broth
      1 lb Butternut Squash; *
      2 ea Pears; Pared and Sliced
      1 t  Thyme Leaves; Fresh, Snipped
    1/4 t  Salt
    1/4 t  White Pepper
    1/4 t  Coriander; Ground
      1 c  Whipping Cream
---------------------------------GARNISHES---------------------------------
      1 ea Pear; Unpared, Sliced
    1/2 c  Pecans; Toasted, Chopped

  *    Squash should be pared, seeded and cut into 1-inch cubes.
  --------------------------------------------------------------------------

  Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
  in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
  coriander.  Heat to boiling; reduce heat.  Cover and simmer until squash
  is tender, 10 to 15 minutes.  Pour about half of the soup into food
  processor workbowl fitted with steel blade or into blender container;
  cover and process until smooth.  Repeat with remaining soup.  Return to
  Dutch oven; stir in whipping cream.  Heat, stirring frequently, until hot.
  Serve with sliced pear and pecans.

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Title: Acorn Squash Rings Veronique
Keywords: Vegetable, Side-dish, squash, echo

SQUASH RINGS VERONIQUE

2 med    acorn squash, sliced in 3/4" rings & seeded using a bisquit
             cutter or a knife to cut circle from center
2 T      butter or margarine
3/4 c    orange juice
2 T      lemon juice
3/4 c    maple syrup
3/4 tsp  salt
dash     pepper
1/2 c    seedless red grapes

In skillet (preferably non-stick), melt butter and add juices.  Add
squash rings (skin on), cover and simmer 10-12 minutes until almost tender.
Add syrup, salt & pepper and simmer uncovered 2 minutes until glazed.
Add grapes and heat through.  Serves 4.

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Instant Acorn Squash
Keywords: echo, squash, sidedish, vegetable, microwave

*Instant Acorn*

Half and deseed one large acorn squash.

Pour approx. one TBLSP of orange juice into the center cavity.  pierce flesh
well with a fork.  Microwave on HIGH for anywhere between 4 and 7 minutes.
Start
checking it at 4... you should be able to pierce it with a fork, but it
shouldn't be truly tender yet.

At this point, remove from the nuker, pour out any remaining orange juice, and
replace it with a little maple syrup.  Spread the syrup to cover all exposed
surfaces.  Stabbing it a few more times with the fork won't hurt it either.

return to the microwave and finish cooking for another minute or two, until
really soft.   Let stand about 3 minutes, add a pat of butter... devour.

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title:Apple Baked Squash
Keywords:Mine, Squash, Microwave, vegetable

1 medium buternut squash, halved lengthwise, peeled & seeded
1 med. apple, quartered, cored & peeled
1/4 C brown sugar
1/4 C butter or margerine, softened
1 1/2 tsp flour
1/2 tsp salt
1/4 tsp cinnamon

Cut squash into 12/inch slices.  Arrange lsices in 2 quart oblong
baking dish.  Cut apple into thin slices, place on top of squash.  In
small bowl combine remaining ingredients until well bleneded. Drop by
spoonfuls over apple squash miscture.   Cover with plastic wrap.  Set
power on Medium, cook for 17 mins.  let stand covered, 3 mins. before
serving.

(The time is really iffy on this, start testing it at about 15 mins
for tenderness.  Squash slices should be fork tender)

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Title: Spanish Hot Dogs
Keywords:mine, tomato, rice, hotdogs, maindish

1 lb hotdogs (or as many as you have)
1 can stewed tomatoes or plain canned tomatoes
1 green pepper, chopped
1 onion, chopped
Rice

Start the pepper and onion sauteeing in a little butter.  slice the
hotdogs into pennies, add to half cooked pepper & onion mix.  Add
canned tomatoes, taste for seasoning, lower heat and simmer while rice
cooks.  Cook as much rice as you need and serve hotdog mix over rice

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Title: Kit's Chocolate Mousse
Keywords: Desserts, Chocolate, echo

  Servings: 12

     18 oz Semisweet chocolate
      2 c  Heavy cream, well chilled
      6 ea Eggs
      2 T  Confectioner's sugar
      2 T  Creme de Cacao
      1 T  Vanilla extract

  1.  Melt the chocolate over hot water. Let it cool until only warm.

  2.  While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth, light
  texture.

  3.  Separate 4 of the eggs and set the whites aside. Combine yolks with
  the 2 remaining whole eggs in the bowl of an electric mixer. Beat until
  eggs are thick and lemon colored, around 5 minutes. While the yolks are
  beating, place the 4 egg whites in a clean copper or stainless steel bowl
  and whisk, preferably by hand, until the whites start to stiffen. Sprinkle
  on the confectioners' sugar and beat until you have firm peaks.

  4.  Working quickly, add the cooled melted chocolate and a scoop of the
  whipped cream to the egg yolks. Stir until smooth, then add the remaining
  cream. When it is fully incorporated, add the liqueur and vanilla, then
  fold in the whites until just blended.

  5.  This mousse can be poured into small individual serving dishes or into
  1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it
  overnight intensifies the flavor.) The mousse may be frozen for up to 2
  weeks. Remove from the freezer and let it sit in the refrigerator
  overnight before serving.

  VARIATION:
  Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it
  with the mousse. Chill for 4 hours, then pipe whipped cream on top.

  Source: The Joy of Chocolate by Judith Olney

-End Recipe Export-
-Begin Recipe Export-

Title: Brownie Cookies
Keywords: Desserts Cookies Chocolate
  Servings: 48

      4 oz Semisweet chocolate
      1 oz Unsweetened chocolate
  2 1/3 c  Sifted all-purpose flour
  1 1/2 t  Baking soda
    1/2 t  Baking powder
    1/4 lb Unsalted butter
      1 c  Granulated sugar
      1 T  Vanilla extract
      2 ea Eggs
      1 T  Milk
    3/4 c  Finely chopped walnuts

  1.  Melt the chocolate over hot water.

  2.  Sift the flour, baking soda, and baking powder together. Set aside.

  3.  In the bowl of a mixer, cream the butter. Add the sugar slowly and
  continue to beat. Add the vanilla, then the eggs 1 at a time. Add the
  chocolate and stir to blend.

  4.  Stir in the dry ingredients and the milk by hand. When just blended,
  mix in the walnuts. Cover and refrigerate dough for 30 minutes before
  rolling.

  5.  Preheat oven to 375 degres. Lightly grease a cookie sheet.

  6.  To form the cookies, scoop out a portion of dough and roll out on a
  well-floured surface. When dough is 1/4 inch thick, cut it into rounds or
  other desired shapes. Re-roll scraps and cut again.

  7.  Place on cookie sheet (leave room for expansion) and bake for 6 to 8
  minutes. Watch for any hot spots in the oven and don't let these cookies
  overbrown.

  VARIATION:  For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies
  and chill the dough briefly. Lightly grease the back side of a large
  baking sheet. Roll the dough out onto the baking sheet as thinly as
  possible so that the baked product will crumble easily. Bake crust at 375
  degrees for 5 to 7 minutes.

  Let crust harden, then slide the cookie from the sheet and cool
  completely. Roll over the cookie with a rolling pin until it is crushed to
  a fine crumb. (There should be about 2 1/4 cups of crumbs.)

  Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs
  and pack the mixture over the bottom and up the sides of a 10-inch
  springform pan. Freeze for 30 minutes before filling in order to set the
  crust.

  Note: When I made this, I made individual cookie crumb crusts for the
  "Kit's Chocolate Mousse" recipe by using a large muffin pan.  Line each
  cup with waxed paper for easy removal.

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Title: Chocolate Oblivion Truffle Torte
Keywords: chocolate, dessert, torte

Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte

At room temperature this cake resembles a creamy truffle; chilled it's like a
dense fudge.

16 oz bittersweet chocolate, chopped coarse
1 cup unsalted butter or margarine
6 large eggs
For garnish: confectioner's sugar

1.  Heat oven to 425 degrees.  Grease an 8-inch springform pan. Line bottom
with
parchment or waxed paper.  Grease paper.  Wrap outside of pan with a double
layer of foil.

2.  Put chocolate and butter in a medium-size heatproof bowl set over a pan of
water over low heat.  (Bottom of bowl shouldn't touch water.)  Stir
occasionally
until smooth and melted.  (Or microwave in a 2-quart microwave-safe bowl on
*high* 2-1/2 to 3-1/2 minutes, stirring 4 times.  Remove from microwave when
there are still a few lumps of chocolate and stir until completely smooth.)

3.  Break eggs into a large bowl set over simmering water.  Stir constantly (to

prevent scrambling) until eggs are warm to the touch (about 3 minutes).  Remove

from heat and beat with electric mixer 5 to 7 minutes until triple in volume
and
soft peaks form when beaters are lifted.

4.  Fold half the eggs into the melted chocolate until partially incorporated.

Fold in remaining eggs just until blended and no streaks remain.

5.  Scrape into prepared pan and smooth top with spatula.  Place in a larger
pan
and add hot water to come 2/3 up sides of springform.  Bake 5 minutes. Cover
loosely with lightly buttered foil and bake 35 minutes longer.  (The cake will
look soft, but it will set when it chills.)

6.  Remove pan to wire rack to cool 45 minutes.  Cover and refrigerate 3 hours
or until very firm.  (If not serving immediately, cover tight and keep
refrigerated up to 2 weeks.)

7.  To unmold, line a flat plate with plastic wrap.  Run a thin metal spatula
around edge of cake.  Remove pan sides.  Place lined plate on cake and
carefully
invert.  Remove pan bottom and peel off paper.  Reinvert cake onto serving
plate
and remove plastic wrap.

8.  To garnish, gently press a lacy paper doily on top.  Sift confectioner's
sugar over doily.  Carefully lift off.

Makes 16 servings.  Per serving without garnish: 265 cal, 5 g pro, 13 g car, 25

g fat, 111 mg chol with butter, 80 mg chol with margarine, 26 mg sod.  NOTE:
Lindt or Tobler bittersweet chocolate is excellent.

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Title: Chocolate D**nation
Keywords: Desserts, Chocolate, Cakes, echo

        Quan     Measure    Item
        ========================
        Brownie Shell:
        2/3      cup        butter or margarine
        4        ounces     semisweet chocolate
        2        cups       sugar
        4                   eggs, well beaten
        1 1/2    cups       flour
        1        tsp.       baking powder
        1/2      tsp.       salt
        1        tbls.      vanilla

        Filling:
        12       ounces     semisweet chocolate
        1/4      cup        strong coffee
        2                   eggs, separated
        1/4      cup        coffee liqueur
        3        tbls.      sugar
        1/4      cup        whipping cream

        Chocolate Glaze:
        4        ounces     semisweet chocolate
        3        tbls.      strong coffee

                            Chocolate Curls (optional)

-=-=-=-=-=-=-=-=-=-=-=<*-Directions-*>=-=-=-=-=-=-=-=-=-=-=-=-=-
To make shell:
Melt butter with chocolate in saucepan over low heat. Remove from
heat and add sugar and eggs. Combine flour, baking powder and
salt and beat into chocolate mixture. Add vanilla. Line greased
15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and
spread evenly. Bake at 350F 12 to 15 minutes or until cake
springs back when lightly touched. Cake should be soft, not
crisp. Turn out on rack and cool.

Filling:
Combine chocolate and coffee in top of double boiler and melt
over hot water. Remove from heat. Beat egg yolks until pale
yellow and stir in some of chocolate mixture. Return to chocolate
in pan and stirring until smooth. Gradually stir in liqueur and
cool. Beat egg whites until foamy. Gradually add sugar and beat
until stiff. Whip cream until stiff. Fold cream into cooled
chocolate mixture, then fold in egg whites.

Invert brownie shell on to towel and peel off paper. Line bottom
and sides of greased 9-inch square baking dish with brownie
shell, cutting strips for sides and 9-inch square for bottom.
Turn filling into cake-lined dish and cover with plastic wrap.
Chill 3 to 4 hours or until firm.

Glaze:
Combine chocolate and coffee in top of double boiler and belt
over hot water.

Invert chilled dessert onto serving platter. Coat with chocolate
glaze. Let glaze set and decorate with chocolate curls. Cut into
very thin slices to serve.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
          From the Collection of Tia L. Darrow...

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

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Title: Chocolate Truffle Loaf
Keywords: Echo, Desserts, Chocolate, Party

Servings:  12
(See Also "Rasberry Sauce")
    INGREDIENTS ------------------------------------------------------------

       2        cup   Heavy Cream (divided)
       3        ea    Egg yolks ,slightly beaten
       16       oz    Semi-sweet Chocolate
       1/2      cup   Karo light/dark corn syrup
       1/2      cup   Margarine or butter
       1/4      cup   Confectioners sugar
       1        tsp   Vanilla
       1        x     Raspberry Sauce

    DIRECTIONS  ------------------------------------------------------------

      Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap.  Mix 1/2
    cup cream with egg yolks.  In 3-qt saucepan stir choclate, corn syrup
    and margarine over medium heat until melted.  Add egg mixture.
    Stirring constantly, cook 3 min.  Cool to room temperature.   Beat
    remaining cream, sugar and vanilla until soft peaks form.  Fold into
    chocolate until no streaks remain.  Pour into pan.  Refrigerate
    overnight or chill in freezer 3 hours.  Serve with Raspberry Sauce.

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Title: Raspberry Sauce #29
Keywords: Echo, Chocolate, Sauces, dessert, fruit

Servings:   0

    INGREDIENTS ------------------------------------------------------------

       1        pt    raspberries, fresh
       2        Tbsp  water
       1/4      cup   sugar
       2        Tbsp  corn syrup, light

    DIRECTIONS  ------------------------------------------------------------

    *** My notes:  I used whole, frozen raspberries for this- NOT the kind
    frozen with sugar added!  I used a pint berry container to measure, so
    I'm not sure of how many cups that is.  The sauce was delicious! Fresh
    berries were unavailable at the time.
    Notes:  This is the most luxurious of all fruit sauces, for here we
    cheat nature by removing the thorns on the rose of the fruit world-
    the seeds of the raspberry.  Most raspberry sauces depend so much on
    sugar and thickening agents to achieve proper texture that they dull
    the fruit's naturally sharp flavor.  Here the sauce is thickened with
    the pulp of the berries themselves, creating a fruity, velvety,
    gleaming sauce worth making for the scent in your kitchen alone!
    Remember all fresh raspberries are not created equal; you may need to
    reduce the sauce more or less depending on their moisture content.
    1. Put raspberries and water in saucepan and bring to a boil over
    medium heat.  Use wooden spoon to stir in sugar, and cook for 5
    minutes, till berries are completely broken down.
    2. Pour berries into strainer over small bowl; allow to cool.  Then
    press through as much of the remaining juice and pulp as possible,
    till nothing remains in strainer but dry seeds.  You may use a spoon
    or rubber spatula for this, but your best tool here is your fingers,
    rubbing the pulp up the sides of the strainer.  Occasionally scrape
    the accumulation on the underside into the juice.  You may need to
    repeat this to remove all the seeds; if you do, whisk strained
    raspberries first.
    3. Whisk the pulp and juice together with the corn syrup, and return
    to saucepan.  Cook over medium heat another 10 minutes to clear sauce
    and reduce it to 1 cup.  Put in storage container and refrigerate.
    Serve cold.
    About keeping:  Will last up to 2 weeks, refrigerated, but if reboiled
    weekly will last several weeks longer.
    Yield:  1 cup sauce.
    Source:  Chocolate Fantasy Desserts by Robert Lambert

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Title: The Ultimate Chocolate Mousse Cake
Keywords: Desserts, Cakes, Chocolate

Servings:  16

    INGREDIENTS ------------------------------------------------------------

       1        lb    bittersweet chocolate - coarsely chopped
       1/2      lb    butter - unsalted
       6              eggs - lightly beaten
                ----- CHOCOLATE GANACHE GLAZE---------------------------
       2/3      cup   heavy cream
       6        oz    semi-sweet chocolate - finely chopped

    DIRECTIONS  ------------------------------------------------------------

    CHOCOLATE MOUSSE CAKE:
    1.  Preheat the oven to 425F.  Wrap the outside of an 8-inch
    springform  pan in a double layer of aluminum foil to prevent seepage.
     Butter the pan and line the bottom with a round of parchment or waxed
    paper.  Butter the paper.
    2.  Combine the chocolate and butter in a large metal bowl over a pan
    of hot - not simmering - water (the bottom of the bowl should not
    touch the water).  Let stand, stirring occasionally, until the
    chocolate is smooth and melted.  Or melt in a glass bowl in a
    microwave oven on high (100%), stopping and stirring every 15 seconds;
    remove the chocolate when there are still a few lumps and stir until
    completely smooth.
    3.  Put the eggs in a large mixer bowl set over simmering water and
    stir constantly until warm to the touch, about 3 minutes; remove from
    the heat.  With an electric mixer, beat the eggs until they triple in
    volume and form soft peaks when the beater is lifted, 5 to 8 minutes.
    (To ensure maximum volume, if using a hand-held mixer, continue to
    beat the eggs over simmering water until they are hot to the touch,
    about 5 minutes, then remove from the heat and beat until cool.)
    4.  Fold half the eggs into the melted chocolate until partially
    incorporated.  Add the remaining eggs and fold until they are just
    blended and no streaks remain.
    5.  Pour at once into the prepared springform pan and smooth the
    surface with a spatula.  Place in a larger roasting pan and add enough
    hot water to the pan to reach about two-thirds of the way up the
    springform.
    6.  Bake for 5 minutes.  Cover the top of the springform loosely with
    lightly buttered aluminum foil and bake for 10 minutes longer. Remove
    the cake from the oven and let cool on a rack for 45 minutes; then
    cover and refrigerate until chilled and very firm, about 3 hours.
    7.  To unmold, run a small spatula or a blunt knife around the edge
    and remove the side of the springform.  Carefully invert the cake into
    a plate that has been covered with plastic wrap and remove the bottom
    of the springform; peel off the parchment.  Reinvert the cake onto a
    cardboard round or a cake plate.  Cover and refrigerate for 6 hours or
    overnight, until thoroughly chilled, before serving.
    8.  If you want to cover the cake with a chocolate ganache glaze, set
    it on a rack or tuck strips of waxed paper around the bottom of the
    cake.  Pour the tepid glaze onto the center of the cake, letting it
    cascade over the sides.  Run a long metal spatula lightly across the
    top so that the glaze will not be too thick.  If necessary, use the
    spatula to patch any pare spots.  Work quickly before the glaze sets.
    Prick any air bubbles with a needle or pin.  Carefully remove any
    strips of waxed paper.  Let the glaze stand undisturbed until set, 2
    to 3 hours at room temperature, or 30 minutes in the refrigerator.

    CHOCOLATE GANACHE GLAZE:
    1.  In a small heavy saucepan, scald the cream.  Remove from the heat
    and immediately add the chopped chocolate.  Cover and let stand for 5
    minutes; then stir gently until the chocolate is fully melted and
    smooth.  Let cool until tepid.
    2.  Stir the glaze to test it.  It is ready to use when a small amount
    mounds just a tiny bit when dropped from the spoon before disappearing
    into the mixture.  If the glaze is too thick and the mound remainds on
    the surface, add warm water (or liqueur) by the teaspoonful, testing
    until the consistency is correct.  If for some reason the glaze
    remains too thin, stir in more finely grated chocolate, heat until
    melted and then let cool again.

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Title: Ultimate Chocolate Mousse Cake Variations
Keywords: desserts, chocolate, cake

As promised, further variation of the Chocolate Mousse Cake.

MOCHA FUDGE MOUSSE CAKE:
Make the Ultimate Chocolate Mousse Cake, preferably using
extra-bittersweet chocolate.  In Step 2, add 2 Tbsp. instant
espresso powder to the melted chocolate and butter.  In Step 5,
pour half the chocolate mousse batter into the prepared
springform pan and drizzle with half the Hot Fudge (recipe
follows).  Add the remaining batter and drizzle on the remaining
fudge.

PRALINE CHOCOLATE MOUSSE CAKE:
Make the Ultimate Chocolate Mousse Cake, preferably using
extra-bittersweet chocolate.  In Step 2, add 1/2 cup praline
paste (see note) to the melted chocolate and butter.  Garnish, if
desired, with toasted hazelnuts (I bet pecans would go good).
        NOTE: Praline paste can be ordered from Maison Glass,
        52 E. 58th St., New York, NY 10022; 212-755-3316.

BRANDIED CHERRY CHOCOLATE MOUSSE CAKE:
Make the Brandied Cherries (recipe follows) at least a day ahead.
Make the Ultimate Chocolate Mousse Cake (using semi-sweet
chocolate).  After Step 4, fold in 1 cup halved, well-drained
brandied cherries.

CHOCOLATE LIQUEUR CAKE:
Make the Ultimate Chocolate Mousse Cake, but after Step 2, stir
in 2 Tbsp of your favorite liquor or liqueur: Cognac, Grand
Marnier, bourbon, dark rum, Kahlua and Cointreau are some
favorites.  Serve with Creme Anglaise au Grand Marnier (recipe
follows) and use the same liquor you use in the cake in place of
the Grand Marnier in the creme anglaise.

The recipe for the Ultimate Chocolate Mousse and these variations
are all the creation of Rose Levy Beranbaum.

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Title: Garlic Soup
Keywords: Vegetables, Soups, Mexican

  Servings:  8

      3 ea Cloves Garlic; Crushed
      2 T  Vegetable Oil
      2 ea White Bread; Slices, *
      4 c  Chicken Broth
    1/2 t  Salt
    1/4 t  Pepper
      1 ea Egg; Large, Slightly Beaten

  *    Bread should be cut into small pieces.
  --------------------------------------------------------------------------

  Cook and stir garlic in oil in a 3-quart saucepan until brown.  Stir in
  bread; cook and stir until light brown.  Stir in broth, salt and pepper.
  Heat to boiling; reduce heat.  Cover and simmer for 20 minutes.  Stir at
  least half of the hot mixture gradually into egg.  Stir back into hot
  mixture in saucepan.  Boil and stir 1 minute.  Sprinkle with snipped
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Title: Green Jello Salad
Keywords: dessert, salad

Green Jello Salad

1 large box of lime jello (or two small.  Same difference.) prepared according
to directions
1 12-14 oz can of fruit cocktail, drained
1/3 c crushed walnuts
16 oz sour cream

Mix all ingredients until smooth and pour into a mold.  Let sit for at least
two hours (preferably overnight, though) and invert onto a serving tray.  Tray

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Title: Zucchini bread
Keywords: bread

2 1/2 c sifted all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
3/4 c sugar
2 eggs, lightly beaten
1/2 c melted butter, margarine, or cooking oil
1/2 c milk
2 1/2-3 c grated zucchini

Preheat the oven to 350 degrees.  Sift flour, baking powder and salt together.
 Add sugar and stir.  Add remaining ingredients and mix well.  Spoon into two
loaf pans and bake about 50 minutes.  Loaves will pull away from the sides of
the pan when done.  (Remember to reduce the temperature 25 degrees if you're
using glass loaf pans)  Test by poking a toothpick into the center; if it comes
out clean, your bread is done.  Cool in the pans about 20 minutes before
turning
loaves out to finish cooling.

I'm not specific about the zucchini because I just kind of throw it all in.
 2 1/2 cups is nice, 3 cups makes a really moist bread.  Anything in between
is fine.

The original recipe, in fact, made only one loaf.  I found, though, that with
the extra zucchini I threw in, I ended up with half the batter forming another

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Title: Butternut Squash and Apple Soup
Keywords: Soups, Squash


BUTTERNUT SQUASH AND APPLE SOUP
.
Serves 8
.
3 Tbsp. unsalted butter
1 lb. 10 ounces butternut squash, peeled and chopped
1 lb. tart green apples, peeled, cored, and quartered
1/2 lb. onions, sliced
3 slices bread, cubed
6 cups chicken stock or canned unsalted broth
1/4 tsp. dried tarragon, crumbled
salt and freshly ground white pepper
1 cup whipping cream
1/3 cup dry Sherry or dry vermouth
Sour cream
Snipped fresh chives
.
Melt butter in heavy large pot over low heat.  Add squash,
apples, onions and bread and saute' 5 minutes.  Add stock,
tarragon, salt and pepper and bring to a boil.  Reduce heat to
low.  Cover and simmer until squash and apples are very tender,
about 50 minutes.  Cool soup slightly. Puree in batches in
processor.  (Can be prepared 1 day ahead. Cool, cover, &
refrigerate.)  Add cream and sherry to soup and bring to
simmer.  Season. Ladle soup into bowls and top each with a
dollop of sour cream.  Sprinkle with chives.
From Bon Appetit, March of 89.

-End Recipe Export- Barbara Tucker
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Title: Pumpkin Soup
Keywords: Soups, Vegetables

  Servings:  8

      1 T  Butter
      3 ea Cloves garlic
      1 ea Large onion, diced
      1 cn (10 oz) chicken broth
      1 cn (19 oz) tomatoes
      4 c  Fresh pumpkin puree
  1 1/2 t  Curry
      1 t  Salt
      1 t  White pepper
      1 c  Milk
      1 c  Cream
    1/4 lb Thinly sliced ham

  In a large saucepan, melt butter.  Add garlic and diced onion; saute until
  transparent.  Add chicken broth, tomatoes, pumpkin, curry, salt and
  pepper.  Cook 5 minutes over medium heat.  Place in a blender or food
  processor and puree mixture until smooth.  Return to saucepan.  Just
  before serving, add milk and cream.  Cook over medium heat, stirring well
  until heated through.  Do not boil.  Slice ham into 1/2" strips.  Add to
  soup.  Makes 8 servings.

-End Recipe Export- Barbara Tucker
-Begin Recipe Export- QuikBook version 0.97/R Alpha 2

Title: Pumpkin Seed Sauce
Keywords: Sauces, Vegetables, Mexican

  Servings:  6

      1 c  Pumpkin Seeds; Shelled
    1/4 c  Onion; Chopped, 1 sm
      1 ea Bread; White, Slice *
      1 ea Clove Garlic; Crushed
      2 T  Vegetable Oil
      2 T  Green Chiles; Chopped,Canned
     14 oz Chicken Broth; Canned
    1/2 c  Whipping Cream
      1 x  Dash Salt

  *  Slice of white bread should be torn into small pieces.
  --------------------------------------------------------------------------

  Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
  until bread is golden brown.  Stir in chiles.  Place mixture in food
  processor workbowl fitted with steel blad; cover and process until smooth.
  Stir in broth, whipping cream and salt.

  Makes about 3 cups of sauce.

  BLENDER METHOD:

  Place pumpkin seed mixture and about half the broth in blender container;
  cover and blend until smooth.  Stir in remaining broth, the whipping cream

-End Recipe Export- Barbara Tucker
-Begin Recipe Export- QuikBook version 0.97/R Alpha 2

Title: Magic Chicken
Keywords: chicken

1  pkg. barbecue chips (editor's note: Lay's brand chips worked best)
4  chicken thighs or 2 chicken breasts
   or substitute boneless, skinless chicken breasts
   Melted butter
   Garlic salt

Crush potato chips.  Dip chicken in butter, dredge in chips and season with
garlic salt.  Bake at 375 degrees 45 minutes to 1 hour.

-End Recipe Export-
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Title: Mimi's Strawberry Dessert
Keywords: dessert
1 1/2  pints strawberries, stemmed and sliced
  1/4  cup sugar
  1/2  box vanilla wafers, crushed by hand
  1/2  pint heavy cream, sweetened with 1/4 cup sugar and whipped
       or use 1 container (8 ounces) Cool Whip

   Sprinkle strawberries with 1/4 cup sugar.  Layer 1/3 of crumbled wafers,
strawberries and whipped cream in 2-qt bow.  Repeat layering until bowl is
full.  Refrigerate, covered, a short time before serving to set.

Editor's note:  We thought the texture and flavor were both better when made
with the real cream.  One of our testers thought this tasted similar to
strawberry shortcake.

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Title: High Altitude Baking
Keywords: Mom's, Tips

High altitude baking calls for these simple adjustments:

                           3,000-4,000 ft. 4000-5,500 ft.  Over 5,500 ft.
*Reduce baking powder by:        1/4            1/4             1/4
Reduce total sugar:           no change       1/4 cup         1/3 cup
Baking temperature:       no change (350-F)    375-F           400-F

* This means to multiply the total amount of baking powder called for by
1/4- for example, if a recipe calls for 3 tsp, use 2 1/4 tsp.

Up to 3,000 ft. no adjustments are necessary.

Source: Mom's old magazine clippings- 1940's to 1970's
From an old Betty Crocker recipe booklet.

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Title: Chocolate Mousse Torte
Keywords: ChocFantasy, Tortes, Chocolate

Servings:  12

       1              *Dark Chocolate Torte #1 recipe
       1              *Dark Chocolate Mousse #13 recipe
       1        pt    raspberries, fresh
       1              *Whipped Cream #25 recipe
                      *OPTIONAL INGREDIENTS:
       1              *Raspberry Sauce #29 recipe


    *** My notes:  This cookbook presents the dessert recipes as a final
    assembly of the component parts. Prepare each component recipe first.

    *** I used whole, frozen raspberries (not the kind with sugar added)
    due to the unavailability of fresh. It was excellent, but still not
    quite the same!

    Assembly:  Trim overhanging torte edges and treat yourself to the
    scraps. With long serrated knife carefully slice the cake horizontally
    into two equal layers. Because this is essentially a flourless cake
    there is little gluten to bind it, and it will be crumbly and very
    delicate. Slide tart pan bottom or cardboard into cut, and lift off
    the top layer. Slide bottom layer onto cake plate. Any breaks will
    eventually be cemented by the mousse when it sets.

    Before assembly, the mousse should be chilled about 2 hours from the
    time it was made, or till not yet set but no longer runny. With rubber
    spatula lift half of mousse onto first cake layer. Smooth with metal
    pastry spatula, taking care to disturb the texture of the mousse as
    little as possible. Scatter raspberries over the surface, and press in
    lightly. Invert top cake layer and spread with a small amount of the
    remaining mousse, flip over onto the raspberries and smooth sides with
    pastry spatula. Spread rest of mousse on top and smooth with pastry
    spatula run under hot water. Wrap sides in plastic wrap to retain
    shape and refrigerate till firm.

    Once firm, torte can be wrapped and frozen and will hold for several
    weeks.

    With pastry bag pipe strips of whipped cream from bottom to top all
    the way around the chilled cake, topping with a row of rosettes around
    the top edge. Top cake with remaining berries or reserve them for
    plate garnish. Serve with raspberry sauce, if desired.

    About keeping:  Refrigerate. Serve within 8 hours once whipped cream
    is piped.

    Also try:  This torte will stand on its own merits without
    raspberries.  Try spreading the first layer with Bourbon-Apricot
    Filling #15 before adding the first layer of mousse, or just use the
    mousse alone.

    Source:  Fantasy Chocolate Desserts by Robert Lambert

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Title: Dark Chocolate Mousse #13
Keywords: ChocFantasy, Chocolate

Servings:

       1        lb    chocolate, semisweet
       1        cup   butter, unsalted
       8        large egg
       2        Tbsp  sugar
       1/2      cup   whipping cream


    Notes:  Keys to success here are the gradual cooling of the chocolate
    as various ingredients are added, the texture of the egg whites and
    your folding technique; if the whites are too stiff you will tend to
    overfold to incorporate them.  If necessary live with a few flecks of
    white rather than risk loss of loft.

    1. In medium bowl over medium saucepan 1/4 full of simmering water,
    melt chocolate.

    2. While chocolate is melting, cut butter in small chunks and separate
    eggs: whites in mixer bowl, yolks in a small bowl.

    3. Whisk chocolate to smooth. Remove bowl and saucepan from heat, add
    butter and whisk till all lumps are melted.

    4. Remove bowl from saucepan and whisk in egg yolks one at a time till
    smooth.

    5. Use mixer to beat egg whites, adding sugar slowly as they reach
    soft-peak stage.  Stop when they are stiff but not dry.

    6. Scrape chocolate mixture into large bowl, and fold in egg whites
    1/3 at a time.

    7. In mixer bowl whip heavy cream till stiff.  Fold into mousse.
    Refrigerate; about 2 hours to use as torte filling or at least 4 hours
    to set (best set overnight).

    About keeping:  Will keep, refrigerated, up to a week.

    Yield:  5 cups mousse

    Source:  Chocolate Fantasy Desserts by Robert Lambert

-End Recipe Export-
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Title: Dark Chocolate Torte #1
Keywords: ChocFantasy, Chocolate, Tortes

Servings:

       8        oz    chocolate, semisweet
       1/2      cup   butter, unsalted
       5        large egg
       1/3      cup   sour cream
       1        Tbsp  vanilla
       1        tsp   almond extract
       1/2      cup   almonds, blanched, toasted
       1        Tbsp  flour, cake
       1/2      cup   sugar


    1. Melt chocolate and butter together in large bowl over large
    saucepan 1/4 full of simmering water.  Preheat oven to 350 degrees.

    2. While chocolate and butter are melting, separate eggs: whites in a
    mixer bowl, yolks in a small bowl.  Add to the yolks the sour cream,
    vanilla and almond extracts; whisk to smooth.

    3. In blender or food processor grind nuts and flour together finely.
    When the chocolate is completely melted, whisk to smooth and remove
    from heat. Whisk in egg yolk mixture, then nuts and flour.

    4. Beat egg whites in mixer at high speed.  As foam turns to fine
    bubbles, slowly shake the sugar into the bowl in a fine shower.
    Continue beating till whites are stiff and glossy but not dry.

    5. With large rubber spatula fold egg whites 1/3 at a time into
    chocolate mixture to make a smooth batter.

    6. Scrape batter into prepared springform pan; bake at 350 degrees for
    40 minutes.

    You may cool and cover torte in pan for further preparation at another
    time.  Or, if proceeding with assembly using torte, let it cool for 10
    minutes, then remove sides from pan bottom to cool torte completely.

    About keeping:  Torte will keep, frozen, for several months.

    Yield: 1 10-inch torte

    Source:  Fantasy Chocolate Desserts by Robert Lambert

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Title: Whipped Cream #25
Keywords: ChocFantasy, Garnishes, Chocolate

Servings:

       1        cup   whipping cream, chilled
       1        Tbsp  powdered sugar
       1        tsp   vanilla


    Notes:  It may seem presumptuous to offer a recipe for one of the
    first things a child is allowed to do in the kitchen. Yet few things
    are so often done badly- oversweetened, overwhipped or abandoned
    completely for aerosol or even ersatz versions. These proportions and
    hints will make every batch pipe like silk, dollop like a cloud and
    last for hours if it has to. In what must have been its ultimate test,
    a whipped-cream-covered five-tier wedding cake for more than 500
    people remained intact in a garden gazebo in August at 97 degrees for
    3 1/2 hours one recent summer. I can think of no higher
    recommendation; it's served me well.

    1. The most crucial thing to remember is to whip slowly. The electric
    mixers that bade farewell to the ache in whisking arms gave us more
    power than we need when it comes to cream, and we use too much. Beat
    at medium speed- the air bubbles trapped between the fat molecules
    will be finer, stronger and more durable and will achieve greater
    loft.

    2. As soon as the first faint ridges left in the wake of the tines
    appear on the surface of the cream, add first the powdered sugar, then
    the vanilla. The cornstarch in the powdered sugar will be all you'll
    need of a stabilizer. Whip to texture appropriate for use intended.

    About keeping:  Whipped cream should be kept cold as long as possible
    before serving. While it will hold piped for several hours it should
    be whipped just before piping to ensure a smooth flow. If it must
    stand for even a few minutes before entering the piping bag, whisk
    first to smooth.

    Yield:  About 2 1/3 cups whipped cream.

    Source:  Chocolate Fantasy Desserts by Robert Lambert

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Title: Applesauce Spice Cake
Keywords:mine, dessert, spicecake

1 cup unsalted butter, softened
2 cups superfine sugar
2 cups applesauce
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp mace
1 3/4 tsp baking soda
1 c coarsely chopped pecans
1 c golden raisins
1 tsp vanilla

cut a strip of waxed paper to fit the bottom of a 9" tube pan. grease
the paper and the pan.  dust the pan with flour and set aside.
Cream butter and sugar, until light and fluffy, then fold in
applesauce.  Don't worry if ingredients don't blend completely.
Sift flour, spices and soda together.  set aside 1/4 cup of flour
mixture and dredge raisins and nuts with it.  Fold remaining flour
mixture into butter/sugar.  Then add vanilla and raisin/nut mixture.
Mix well, pour into pan.  Bake for 1 1/2 to 1 3/4 hour, use toothpick
to test for doneness.  Let cool slightly, loosen sides of pan and turn
out onto rack.  Let cool completely before icing.

Brown Sugar Frosting:

2 cups light brown sugar
6 Tblsp heavy cream
1/4 C melted butter
1 tsp vanilla
1 C sifted conf. sugar

Place all frosting ingredients except conf. sugar and vanilla in
small saucepan.  Bring slowly to a full rolling boil, stirring
occasionally until smooth.  Remove from heat, add vanilla and
confectioners sugar, stir quickly until smooth.  Quickly pour over the
cooled cake, allowing it to run down the sides and set.  Do not try to
control the flow of the icing, as it hardens very quickly.  The icing
looks best when allowed to flow naturally.

Serves 12 or more.

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Title: Spicy Layer Cake
Keywords: dessert,cake

      CAKE

      30 pitted prunes, cut into quarters
      1/3 cup brandy
      1 cup unsalted butter, room temperature
      1 cup packed dark brown sugar
      1 cup granulated sugar
      4 eggs
      3-1/4 cups sifted unbleached all-purpose flour
      2 tsp baking powder
      1 tsp baking soda
      1 tsp ground cinnamon
      1 tsp ground cardamom
      1/2 tsp ground nutmeg
      1/2 tsp ground cloves
      1/2 tsp salt
      1-1/4 cups buttermilk
      1 tsp vanilla extract

      FROSTING

      1/2 cup unsalted butter, room temperature
      8 oz cream cheese, room temperature
      1 tsp vanilla extract
      4 cups confectioner's sugar
      1 tbsp grated lemon zest
      Fresh lemon juice

      Lemon zest strips or whole poached prunes (garnish)

  1. To make the cake, place the prunes in a medium-size saucepan.
Add the brandy and enough water to cover by 1/2 inch.  Simmer until
the prunes are plump and tender, about 20 minutes.

  2. Preheat oven to 350 deg F.  Butter and flour two 9-inch cake
pans.  (NOTE: Use 2-inch deep pans.  The shorter pans will
overflow!!!)

  3. Cream the butter and the sugars in a large mixer bowl.  Add
the eggs, one at a time, beating well after each addition.

  4. Sift the flour, baking powder, baking soda, cinnamon,
cardamom, nutmeg, cloves, and salt together.  Drain the prunes,
reserving 1/2 cup of the cooking liquid.  Add the flour mixture
alternately with the buttermilk and prune cooking liquid to the
butter mixture, beating well after each addition.  Beat in the
vanilla and stir in the prunes.

  5. Pour the batter into the prepared pans.  Bake until the cake
springs back when lightly touched in the center, 35 to 40 minutes.
Let cool 10 minutes. Invert onto wire racks and cool completely.

  6. To make the frosting, beat the butter, cream cheese, and
vanilla in a mixer bowl until smooth.  Gradually beat in the
confectioners' sugar.  Add the lemon zest and beat until blended.
Beat in a few drops of lemon juice if the frosting is too thick.

  7. Frost the layers, side, and top of the cake.  Use any extra
frosting to pipe a decorative design on the cake, if desired.

  8. Refrigerate until cold.  Remove from the refrigerator 30
minutes before serving.  Garnish with lemon zest or whole poached

-End Recipe Export-
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Title: German Sweet Chocolate Cake
Keywords: dessert,cake,chocolate

      4 oz sweet baking chocolate
      1/2 cup boiling water
      1 cup butter, softened
      2 cups sugar
      4 eggs, separated
      1 tsp baking soda
      1 cup buttermilk
      2-1/4 cups all-purpose flour
      1/2 tsp salt
      1 tsp vanilla extract
      Coconut-Pecan Filling (recipe follows)

  1. Combine chocolate and boiling water, stirring until melted.
Set aside.

  2. Cream butter; gradually add sugar, beating well.  Add egg
yolks, one at a time, beating well after each addition.  Add
chocolate mixture; beat well.

  3. Dissolve soda in buttermilk.  Combine flour and salt; add to
creamed mixture alternately with buttermilk mixture, beginning and
ending with flour mixture. Stir in vanilla.

  3. Beat egg withes (at room temperature) until stiff peaks form;
fold into batter.

  4. Pour batter into 3 greased and floured 9-inch by 1-1/2 inch
round cakepans. Bake at 350 deg F for 30 minutes or until a wooden
pick inserted in center comes out clean.  Cool in pans 10 minutes;
remove from pans, and cool completely.

  5. Spread Coconut-Pecan Filling between the layers and on top of
the cooled cake.  Yield: One 3-layer cake.


                            Coconut-Pecan Filling

      1 cup whipping cream
      1 cup sugar
      3 egg yolks
      1/2 cup butter
      1 tsp vanilla
      1-1/3 cups flaked coconut
      1 cup chopped pecans

  Combine cream, sugar, egg yolks, and butter in a medium saucepan;
cook over medium heat, stirring constantly, until thickened.
Remove from heat, and stir in vanilla.  Stir in remaining
ingredients, and let cool completely.  Yield: enough for one
-End Recipe Export-
-Begin Recipe Export-

Title: Mom's Marzipan
Keywords: Candies
Servings:

        QUAN    MEAS    ING
       =====================

        1/2     lb      almond paste
        1       med     egg white
        1       Tbsp    white karo
        3/4     box     powdered sugar
        1       dash    lemon flavoring


     DIRECTIONS ---------------------------------------------------------

Place almond paste in bowl and knead, add egg white and mix well.  Add powdered
sugar until consistency of very soft dough.  Add Karo and flavoring.  Add
enough sugar so that douch is sticky, but does not stick to your fingers.  Keep
covered with damp cloth.

Color to suit fruit or vegetable you plan to make.  Roll 3/4 inch in diameter
and cut into 1 1/4" pieces.  Use powdered sugar to keep from sticking to board
and fingers.

PEARS: Yellow - form and add whole clove at bottom.  Fleck lightly with brown.

PEACHES: Yellow - form, crease one side with knife blade.  Shade red.

BANANA: Yellow - form, fleck lightly with brown. Shade end lightly with green.

ORANGES: Orange - form, roll in sieve to roughen and resemble orange skins

CARROTS: Orange - form, crease at intervals with knife blade.

APPLES: Delicate green - form, indent top.  Add whole clove at bottom.  Shade
        red - can add artificial leaf at top stem end

STRAWBERRIES: - Red - form, indent top, roll in red sugar

NEW POTATOES: - Uncolored marzipan - form, press "eyes" into each - roll in
                sugar mixed with cocoa.

WATERMELOM: - Form thin oval of green, thin oval of white of same size.  Place
              white over green.  Form oblong roll of red, roll up in the green
              and white ovals.  Let dry.  Slice and add "seeds" with black food
              coloring applied with a toothpick.


NOTE:  Do not use the liquid food coloring you buy at the supermarket.  Use
       cake decorator coloring that comes in a little jar.  It can be purchased
       from Wilton's or other cake decorator suppliers.

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Title: Snickers Cake
Keywords: PCSIG1215, Cakes/chocolate

Betty Crocker German Chocolate Cake Mix    1/4 Cup Milk
1 Pkg. Kraft Caramels                      6 Oz. Pkg. Chocolate Chips
1 Cube Butter or Margarine                 1 Cup (or more) salted peanuts

Mix cake as directed on package.  Pour 1/2 the mix in a greased/floured
9xl3 pan and bake at 350 for 20 min.  While cake is baking melt caramels,
butter and milk together.  Also slightly chop nuts.

When cake is done remove from oven and pour caramel mixture over the top.
Cover with chocolate chips, peanuts, and spread the remaining cake mix over
the top.  Bake for 20-30 more minutes at 350.  Let cool about 2 hours, then
cut into squares.  Enjoy!

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Title: Michael's Restaurant Garlic Butter Linguine
Keywords: APPETIZ2, Italian/pasta, Pasta

    1/2 - oz  fresh minced garlic
    1 - lb  sweet creamery butter
    1 - lb  linguine
    Grated Parmesan cheese

    Bring 2 quarts of water to full boil. Add pinch of salt to water.  Add
    linguine  to  water, stirring occasionally. Cook 4  1/2  to  5 minutes.
    Rinse  linguine  immediately after cooking. Lightly  oil  linguine with
    pure vegetable oil to prevent sticking. Melt butter on medium flame.
    Add minced garlic to butter, stirring thoroughly.

    To serve: Bring 2 quarts of water to full boil; add precooked linguine.
    Heat  1  minute; drain  water  from  linguine; add  garlic butter sauce;
    stir gently. Sprinkle lightly with Parmesan cheese. Makes 4 dinners or 8
    appetizers. Serve immediately.

-End Recipe Export-
-Begin Recipe Export-

Title: Lobster Bisque
Keywords: Seafood, lobster

2 medium-sized boiled lobsters
2 1/2 cups poultry sock or Fish Fumet
1 sliced onion
4 ribs celerey with leaves
2 whole cloves
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cups heated milk
1/4 teaspoon nutmeg
1 cup hot but not boiling cream
minced parsley
paprika

Remove the meat from boiled lobsters. Dice the body meat and mince the
tail and claw meat.  Reserve it.  Crush the shells.  Add to them the
tough end of the claws and: stock or fumet, onion, celery, cloves, bay
leaf, and peppercorns.

Simmer these ingredients for 30 minutes. Strain the stock. If there is a
coral roe, force it through a fine sieve. Combine it with: soft butter.

Blend in: flour.

Gradually pour into this mixture: heated milk and nutmeg.

When the sauce is smooth and boiling, add the lobster and stock. Simmer
the bisque, covered, for 5 minutes. Turn off the heat. Stir in: cream,
then season to taste. Serve at once with minced parsley and paprika.

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Title: Marinara Sauce
Keywords: Sauces, Italian, Main Dish, Pasta

1/2 C olive oil
3 med. onions, sliced thin
2 stalks celery, chopped fine
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
8 large, ripe tomatoes, stemmed and quartered
Salt, fresh-ground black pepper
Pinch sugar
1/2 C tomato paste
1/4 lb. fresh mushrooms, sliced thin
1/3 C dry white wine

Heat olive oil in heavy skillet.  Saute onions gently until tender and
transparent, about 10 mins.  Add celery and herbs; cook 5 mins.  Add
tomatoes.  Stir in salt, pepper, sugar and tomato paste.  Bring to boil and
stir.  Simmer 35 mins., stirring occasionally.  Add mushrooms and white wine.
 Continue to cook until sauce is thick, about 15-20 mins.

From "The Hay Day Cookbook"

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Title: Heath Brickle Blond Brownies
Keywords: Brownies, Desserts, Cakes

         1/2 C butter
         1 C granulated sugar
         1/2 C brown sugar
         2 eggs
         1 tsp vanilla
         1 1/2 tsp bk. pwdr
         1/2 tsp salt
         1 bag Heath Brickle

   Cream butter, add sugar and brown sugar, cream well.
  Add eggs and vanilla, beat until fluffy.  Sift together dry
  ingredients, and blend in.  Stir in brickle.  Pour into well
  greased 13x9x2 baking dish, bake at 350 F for 25-30 min.

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Title: Red Beans and Rice
Keywords: vegetable, pork, maindish

1 lb red beans
1 onion, chopped
1 clove of garlic, minced
1 stalk of celery, chopped
Lg pinch of thyme
2 bay leaves
1/4 c chopped parsley
1 lb seasoning ham
1 lb smoked sausage

Cover beans with water and boil 2 minutes.  Let soak in
covered pot at least 1 hour.  Drain.  Fill pot with beans
and onion 3/4 full with water.  Add garlic, celery, thyme,
bay leaves, parsley and seasoning ham.  Cook over medium
heat, simmering, 2 1/2-3 hours.

Cut sausage into slices.  Place in 1/2 inch water in
skillet. Cook until water evaporates and sausage is brown.
Smash some of the beans against the side of the pot, until
mixture is creamy. Add hot sauce to taste.  Add sausage with
pan juices and serve over cooked rice.

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TITLE: Chick-N-Chiladas
KEYWORDS: Tex-Mex, Chicken

4              chicken breasts, skinned/de-boned
1 clove        minced garlic
1/2 cup        divided, vegetable oil
1 can(12oz)    tomato
2 cups         chopped onion
2 cans(4oz)    mild green chiles
               to taste, garlic
1/2 tsp        oregano
1/2 cup        water
2 cups         grated, monterey jack cheese
2 cups         sour cream
12             flour or corn, tortillas
               to taste, salt

  Cook garlic in 2 tablespoons oil until tender; add tomatoes, onion,
green chiles, garlic salt, oregano and 1/2 cup water. Cook over low
heat until thickened. Prepare the chicken breasts however you wish
(steamed, baked etc), and with a fork, shred them when cooked.  In a
separate bowl, combine chicken, cheese and sour cream.  Heat 1/3 cup
oil; dip tortillas (corn tortillas, not flour tortillas), in oil;
just until they are limp.  Fill with chicken mixture; roll up.  Place
in 9 x 13 baking dish.  Top with tomatoe mixture.  Bake at 325 degrees
for 15 minutes.  Additional grated cheese can be placed over the tomatoe
mixture before placing in oven.

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Title: PICCATA DI VITELLO ALLA LOMBARDA
Keywords:

Veal Scaloppine Lombardy Style

This dish comes from the Lombardy region of Italy--the flat plains
surrounding Milan.  The green and red peppers, mushrooms and tomatoes
make it a colorful as well as tasty dish.

500 grams veal
125ml/4oz flour
2ml/ 1/2tpsp salt
Pinch of pepper
2tbsp of olive oil
2tpsp butter
1 green pepper, sliced
1 red pepper, sliced
1 garlic clove, chopped
8 mushrooms, sliced
2 tomatoes, peeled and chopped
125ml/ 4oz white wine
2tbsp parsley, chopped
125ml /4oz olives, chopped


1.    Cut veal into 8 pieces and pound very thin, then dredge lightly in
      flour seasoned with salt and pepper.
2.    Heat oil and butter in large fry pan and cook veal very quickly
      for 1 minute each side.  Remove and keep warm.
3.    Add more oil to the pan if necessary.  Cook peppers, garlic,
      onions and mushrooms for 5 minutes.
4.    Add tomaatoes and wine.  Simmer for 5 minutes more. Stir in parsley
      and pour sauce over veal.  Serve with olives sprinkled on top.

Yield:    4-6 servings
******

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Title: Herb Bread
Keywords: bread

1 to 2 cubes butter/margarine, softened
4 cloves minced garlic
1 loaf sliced sourdough bread (I like extra sour sourdough)
Parmesan cheese, grated
2 tsp. parsley flakes
1/2 tsp. leafy oregano
1/2 tsp. dill weed

Mash butter in bowl; add garlic, 2 tsp. parsley, oregano, dill and Parmesan
cheese to taste (approx. 2-3 Tbsp.).  Blend.
Pull out two sheets of aluminum foil, enough to wrap around bread when
necessary.  Unwrap bread and set on foil.
Butter 1 side of each slice of bread with butter mixture.  Be generous.
Once buttered, stand loaf on foil.  Wrap foil up and around bread to form a
boat (don't cover top with foil, just sides).  Sprinkle top of loaf with
additional grated Parmesan cheese and sprinkle with parsley flakes.  Place
bread on a cookie sheet and bake in a pre-heated 350 degree oven for 20-25
minutes or until heated through.
This can be made ahead, refrigerated and baked before serving (allow extra

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Title: BBQ Meatballs:
Keywords: beef, pork

2 lb. ground beef                     1 lb. bulk pork sausage
1 small finely chopped onion          1 cup milk
1 lightly beaten egg                  2 cups dry bread crumbs
2 tsp. salt                           1/2 tsp. pepper
1/2 tsp. allspice

Combine all and form into 1" balls.  Bake at 350 degrees for about 45 minutes
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Title: BBQ Sauce:
Keywords: sauce

1 Tbsp. oil                            1/4 cup minced onion
8 oz. can tomato sauce                 1 Tbsp. lemon juice
1 Tbsp. brown sugar                    1 1/2 tsp. sugar
1 tsp. Worcestershire sauce            1/2 tsp. dry mustard
1/2 tsp. salt                          1/8 tsp. pepper

Cook onion in oil till tender.  Add remaining ingredients.  Simmer for 10
minutes.  Place meatballs in crockpot.  Pour sauce over meatballs and stir to
coat balls.  Keep warm in the crockpot.

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Title: Sausage Cheese Dip
Keywords:Steve, appetizer, mine, velveeta

2 lbs. Sausage
1 lb box Velveeta
13 oz can evaporated milk
1 pkg good seasons Zesty Italian Dressing Mix
1 pkg Good Seasons Ranch Dressing mix

Brown Sausage, drain well.  Cut velveeta into chunks, put in large pan
or crockpot.  Add Evap. Milk.  Melt over very low heat, stirring
frequently.   When melted, add sausage and salad dressing mixes, stir
well, serve warm.

May use regular Italian dressing, rather than zesty for a less spicy
dip, may use hot sausage or Velveeta with jalapenos for a VERY spicy
dip.


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Title: CUISINE ALIVE AND WELL IN CHINA
Keywords: Ken_Hom, Lesson

After years of official government policy in China against
the "decadent" practice of dining out--and the consequent
lack of decent food in restaurants--official policy is being
reversed. In the past decade, the government authorized the
revival of professional restaurant training. There are over
130 academies and vocational centers for training chefs.
Also, the government has sponsored a massive publication
project, a nine-volume series, Authentic Chinese Cuisine.
Authentic Chinese Cuisine is a lavishly illustrated set,
drawing on expert scholarship and the professional knowledge
of China's best chefs. It stands in the words of one
commentator as "a lasting testament to one of the world's
great cuisines." There are more accessible reflections of
this in daily life, too--during my most recent visit, there
were eight different magazines devoted to Chinese cuisine,
and I was told there are more in different regions. From
what I have seen, most of the future health and glory of
Chinese restaurant food will unfold within the family-run
restaurant kitchens and in cooperative restaurants.
As in the past, restaurants that specialize in one type of
food can be found by the adventuresome traveler. Cheng Ma
Po Doufu, in Chengdu, Sichuan, is one place I was directed
to, famous throughout China for its spicy beancurd dish.
The restaurant was established toward the end of the Qing
Dynasty (1644-1911), and its chefs passed their recipes down
from father and mother to son and daughter but never outside
the family. Jealously guarding the family recipe and
determined to keep the quality of food which has made this
restaurant famous, it has managed to maintain a high degree
of excellence.
One thing I noted was that the farther we traveled from
Beijing, the better the restaurant food became. In Yunnan,
young chefs are busy reviving regional dishes, long
forgotten or neglected. In the remote village of Yi Liang
Gou Jie, I discovered an unusual and unsung restaurant,
more like an eating house or glorified food stall, with
a patron's goat tethered outside. The food was basic but
delicious. I was served a superb roast duck, one of the
tastiest I have ever had anywhere, served hot from the
pit outside. On my latest trip I found the restaurants
of Hangzhou to vary from the mediocre to the very good.
In Shaoxing, I sampled delicious food served with the
sauce made with the famous rice wine of the city. I was a
bit disappointed in Shanghai--while there are some decent
private eating places, the great and authentic Shanghai
cuisine still awaits its true renaissance in the restaurants
of that city. However, it is alive and well in the kitchens
of private homes. Chinese history is replete with sudden
advances and just as sudden regressions but I am confident
and extremely hopeful that today's reforms in regard to
restaurant chefing will be permanent. The state-managed
restaurants are better than they were.
Private restaurants are generally at last creditable and
improving every day. There is room for hope, even optimism
--but only time will tell.

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Title: CHINESE CUISINE--UNITY IN VARIETY
Keywords: Lesson, Ken_Hom

The whole of China is vast, mysterious and seemingly
unending. It would take a dozen lifetimes to visit it all--
traveling to the Tibetan highlands and up to the wastes of
Inner Mongolia. Yet despite regional differences--like those
between the minority peoples of southwest China and the
majority Han Chinese, and the lush green of the south and
dried barren look of the north--there is a sense of unity.
By far the best food I ate during my recent visits to China
was in private homes. The meals varied from place to place,
and they reflect seasonal availability--refrigeration and
manufactured or processed foods are still the exception and
only 10 percent of households have refrigerators. The food
habits of my family and friends are quite different from
those one sees in the "official" restaurants or in the
government's "model families." I visited the Guans, who live
in the rather remote southwestern part of China, in Kunming,
Yunnan, a city of more than 1 million. Yunnan has the most
varied mix of ethnic minorities in all of China.
In the Guan household, Cantonese and Yunnan approaches to
food are evident. Both Guans do the cooking in the home, and
at the gate of their apartment complex there is a large
market that provides them with a wide variety of fresh foods
and ingredients. I went shopping with the Guans several
times and noted the varied specialty offerings in the market
place: fresh goat cheese; dried goat cheese in curled
sheets; so-called "stinky bean curd" (bean curd that has
been allowed to curdle and to acquire a strong cheese aroma
and flavor). There were fresh vegetables in profusion, from
Chinese broccoli to squash.
Mrs. Guan prepared her version of Yunnan clay pot-steamed
chicken. Most commercial or restaurant versions begin by
adding water but Mrs. Guan's recipe develops the broth
solely from the steam which condenses through the chimney of
the clay pot. She allows the chicken to steam for four
hours. Meanwhile, the dried goat cheese is soaked in water
to soften it, then dried with towels before being deep-fried
into savory chips. Other members of the family helped by
preparing savory Yunnan mushrooms, rice and the other foods
that made up the 12-course feast centered around the
delicious Yunnan chicken casserole.
At other times, I enjoyed the Guan's preparations of mild
goat cheese stuffed with Yunnan ham--another regional
specialty. I found especially memorable a dish of minced
pork with Chinese yellow chives (which I noted was very
Cantonese), and a dish of sliced beef with a version of
broccoli quite unlike the broccoli of Guangdong, having much
more assertive flavor and taste. From Kunming, I traveled
north to Sichuan, home of the fabled hot and spicy cuisine.
Despite my Cantonese background, I have always enjoyed the
fiery spices of Sichuan cookery (the Cantonese preferring
subtlety and delicate understatement in such matters).
Visiting the markets, food stalls and restaurants of
Sichuan, I indulged my passion for this zesty food. One
thing I noticed was how much more pungency and aroma Sichuan
peppercorns have in Sichuan--they lose so much in being
shipped so far. On the spot, the peppercorns and freshly
ground dried chilies have a richer, deeper dimension than
the same spices elsewhere. I decided then that these two
ingredients constitute the essence of the Sichuan style, and
I have ever since tried to recapture it in my own attempts
at Sichuan cookery. My hosts, the Huangs, served a special
birthday feast.
The Huangs' version of the washing-of-the-rice ritual was
one I had not seen before. The rice was first boiled in a
wok in much water for about 15 minutes. It was then drained
in a bamboo sieve to separate out any impurities; then it
was returned to the wok, covered, and cooked slowly until
done. While the rice cooked, I helped Mrs. Huang string the
crispy fresh green beans, breaking them into bite-size
pieces. Someone brought plump, pungent cloves of fresh
garlic in from the garden and Mrs. Huang proudly showed me
her earthen jar filled with red chilies she had pickled the
year before.
The meal, or rather banquet, included at least 16 dishes by
my count: cold spicy chicken; fried peanuts with salt and
Sichuan peppercorns; tender pork belly in a spicy sauce;
fresh green beans stir-fried with mild chile peppers; cooked
smoked meats; Sichuan-style duck; stir-fried yellow chives
with pork; stir-fried celery with minced pork; eggplant with
pork; stir-fried oyster mushrooms; stem lettuce with cloud
ears; stir-fried fresh chilies with pork; grass carp with
chile-bean sauce; stir-fried cloud ears; a tomato soup and,
finally, cucumbers stir-fried with pork. Roasted Sichuan
peppercorns were sprinkled on most dishes before serving.
The meal was finished with a rice-cabbage dish, the
cabbage having been boiled in water that the meats had been
cooked in.

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Title: FURU CHAO WENG CAI-Chinese Water Spinach With Fermented Bean Curd
Keywords: Ken_Hom, Chinese, Vegetables

  1 1/2-to-2 lb fresh Chinese water spinach or European
    spinach
  2 T peanut oil
  3 T chili fermented bean curd or plain fermented bean curd
  2 T rice wine or dry sherry
  3 T water

WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem.
Cut rest of spinach into 4-inch segments. Heat wok or large
saute pan until hot; add oil. Put in fermented bean curd and
crush with spatula, breaking into small pieces. Put in water
spinach and stir-fry 2 minutes. Pour in rice wine and water
and cook 3 minutes. Place on serving platter; serve at once.

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Title: LIANG BAN ROU-Twice-Cooked Pork
Keywords: Ken_Hom, Chinese, Meats, Main Dish

  2-to-2 1/2 lb fresh bacon or pork belly
  6 whole scallions (spring onions)
  6 slices fresh ginger
  1 T salt
  6 scallions (spring onions)
  3 T peanut oil
  2 T finely chopped garlic
  1 T finely chopped peeled fresh ginger
  1 1/2 T chili bean sauce
  1 T rice wine or dry sherry
  1 T light soy sauce
  2 t sugar
  1 t salt

ADD TO LARGE POT of boiling water: pork belly, scallions,
ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove
meat with slotted spoon and drain well. Discard liquid. When
pork belly has cooled, cut it into thin 1/4-inch slices.
Cut scallions into 3-inch pieces. Heat wok or large saute
pan until hot. Add oil and pork and stir-fry for 10 minutes.
Drain any excess oil. Add garlic and ginger; stir-fry 10
seconds. Add scallions and stir-fry 3 minutes. Add the other
ingredients; stir-fry 3 minutes, mixing well. Serve at once.

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Title: HUANG GUA SHAO ROUPIAN-Cucumber Stir-Fried With Pork
Keywords: Chinese, Ken_Hom, Meats, Main Dish

  8 oz lean boneless pork
  2 t light soy sauce
  1 t dark soy sauce
  1 t rice wine or dry sherry
  1 t sesame oil
  1/2 t cornstarch (cornflour)
  1 lb cucumber
  1 1/2 T peanut oil
  1 T chili bean sauce
  2 t finely chopped garlic
  1 t roasted ground Sichuan peppercorns
  1/2 t chili flakes or chili powder
  1/2 t salt
  2 t light soy sauce
  2 t rice wine
  2 t white rice vinegar
  1 t sugar

CUT THE PORK INTO THIN SLICES, 1/8-in thick by 3-in long.
In a medium-sized bowl, combine the pork with soy sauces,
rice wine, sesame oil and cornstarch (cornflour) and set
aside. Peel the cucumbers, split them in half and with a
spoon, scoop out the seeds. Then finely slice the cucumber.
Heat a wok or large saute pan until it is hot. Add the oil,
then chili bean sauce, garlic, Sichuan peppercorns, chili
flakes and salt, and stir-fry for 10 seconds. Then add the
pork; stir-fry 1 minute.
Add cucumbers, stir-fry for 1 minute. Pour in soy sauce,
wine, vinegar and sugar. Stir-fry 2 minutes, or until all
the liquid has evaporated.
Serve at once. Serves 4 as part of Chinese meal, or 2 as a

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Title: HUA JI FAN-Chicken Cooked With Rice
Keywords: Ken_Hom, Chinese, Chicken, Main Dish

  1 1/2 c long grain white rice
  8 oz boneless chicken thighs with skin removed
  1 T light soy sauce
  2 t dark soy sauce
  2 t rice wine or dry sherry
  1 t salt
  2 t sesame oil
  1 t cornstarch (cornflour)
  1 1/2 T peanut oil
  2 t finely chopped peeled fresh ginger
  Garnish
  1 T dark soy sauce
  2 T finely chopped scallions (spring onions)

PUT RICE IN CLAY POT or medium-sized pot with water to cover
about 1 inch. Bring rice to boil; cook until most water
evaporates. Reduce heat to low and cover tightly. Coarsely
chop chicken; combine with soy sauces, wine, salt, sesame
oil and cornstarch. Heat wok or large saute pan until hot.
Add oil and ginger; stir-fry for 10 seconds. Add chicken,
and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes.
Just before serving, drizzle the soy sauce on top of the
rice and garnish with the scallions. Serves 4 as part of a

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Title: JIDAN CHAO XIHONGSHI-Stir-Fried Eggs With Tomatoes
Keywords: Chinese, Eggs, Breakfast, Ken_Hom

  6 eggs, beaten
  2 t sesame oil
  1 t salt
  1 lb fresh tomatoes
  6 whole scallions (spring onions)
  1 1/2 T peanut oil
  1/2 t salt

IN A MEDIUM-SIZED BOWL, combine the eggs with the sesame oil
and salt. Set aside. Cut the tomatoes into quarters and then
into eights. With the flat of a cleaver or knife, crush the
scallions and then finely shred them. Heat a wok or large
saute pan until it is hot. Add the oil, salt, and scallions
and stir-fry for 30 seconds.
Then add the tomatoes and eggs and continue to cook,
stirring continually until eggs are set, about 5 minutes.
Quickly place on a platter and serve at once.

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Title: Butterscotch Peach Pie
Keywords: Pie, peaches
Servings:

        QUAN    MEAS    ING
       =====================
        1       #2 1/2  can (3 1/2 cups) sliced peaches
        1       recipe  plain pastry
        1/2     c       brown sugar
        2       Tbs     enriched flour
                        dash salt
        1/4     c       syrup from canned peaches
        1/4     c       butter or margerine
        2       tsp     lemon juice, fresh, frozen or canned.

     DIRECTIONS ---------------------------------------------------------
Place peaches in 9 inch pastry lined pie pan.  Combine sugar, flour, salt,
peach syrup.  Add butter, cook until thick.  Remove from heat, add lemon
juice, pour over peaches.

Make lattice top crust.  Bake in hot oven (425 degrees) 30 minutes.

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Title: Strawberry Cream Pie
Keywords: Pie, strawberries
Servings:

        QUAN    MEAS    ING
       =====================
        1       c       sugar
        6       Tbs     cornstarch
        1/2     tsp     salt
        2 1/2   c       milk, scalded
        2       eggs    slightly beaten
        3       Tbs     butter or margerine
        1/2     tsp     vanilla
        1       pint    fresh strawberries, sliced
        1       c       heavy cream, whipped
        1       9"      pastry shell - baked

    DIRECTIONS ---------------------------------------------------------
Mix sugar, cornstarch, salt, gradually add milk.  Cook and stir in double
boiler till thick.  Add small amount of hot mixture to eggs, stir into remain-
ing hot mixture.  Cook until thick, stirring constantly.  Remove from heat,
add butter and vanilla.  Chill.

Pour into cooled baked shell.  Cover with strawberries.  Chill.  Spread with
sweetened whipped cream just before serving.

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Title: Cream Pie
Keywords: Pie
Servings:

        QUAN    MEAS    ING
       =====================
        1/3     c       sifted flour or 1/4 c cornstarch
        2/3     c       sugar
        1/4     tsp     salt
        2       c       milk, scalded
        3               egg yolks, slightly beaten
        2       Tbs     butter or margerine
        1/2     tsp     vanilla
        3               stiff beaten egg whites
        6       Tbs     sugar
        1       9"      baked pie shell

    DIRECTIONS ---------------------------------------------------------
Mix flour, 2/3 c. sugar and salt. Gradually add mild.  Cook over moderate heat
stirring constantly until mixture thickens and boils.  Cook 2 minutes, remove
from heat.

Add small amount to egg yolks, stir into remaining hot mixture.  Cook 1 minute,
stirring contantly.  Add butter and vanilla.  Cool slightly.  Pour into baked
pie shell.  Cool.

Cover with meringue made of egg whites and 6 Tbs. sugar.  Bake in moderate
oven (350 degrees) for 12 - 15 minutes.

VARIATIONS:

Banana: Slice 3 bananas in shell - add filling.

Butterscotch: Substitute 1 cup brown sugar for 2/3 c. granulated sugar,
               increase butter to 3 Tbs.

Caramel: Carmelize 1/4 cup of the sugar, gradually add scalded milk, mix well.

Chocolate: Increase sugar to 1 c., melt two one oz. squaraes unsweetened choc.
           in scalded milk.

Coconut: Add one cup moist, shredded coconut to filling.  Sprinkle 1/2 C.
         coconut over meringue before browning.

Pineapple: Add 1/2 c. thoroughly drained, crushed pineapple to cooled filling.

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Title: Veal-Sausage Stew
Keywords: veal, meat, sausage, mine

1/2 lb pork sausage  (standard bulk breakfast sausage)
2 lbs stewing veal
1 cup flour
1 medium onion, chopped
1 tsp paprika
1/2 tsp basil
1/4 tsp thyme
3/4 C white wine (that's what the recipe calls for, I use at least 1/2 chicken
broth!...boullion cube type works fine)  and usually use about one cup total
liquid...

brown the sausage lightly, remove from pan and set aside.
dredge the veal in flour and brown in the sausage drippings. set aside.  Drain
as much grease as humanly possible from the pan. Deglaze pan with wine/broth
mixture.  Add sausage, veal, onion & seasonings to a casserole, pour wine/broth

over top.  (at this point you can refrigerate it overnite or whatever.)  When
ready to cook...bake at 350 for one and a half hours.

I serve this over noodles, with the juices as unthickened gravy.  cooked
broccoli and an arranged salad work well with it.

one thing....based on the amount of meat in the recipe, it should serve about 5

or 6 people.  it DOESN'T!  I always doubled the recipe for the 5 of us, and had

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Title: Chocolate Turtle Cheesecake
Keywords: cheesecake, chocolate

2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
.
1 14oz bag of Kraft Caramels
1 5oz can evaporated milk
1 cup chopped pecans, toasted
2 8oz pkgs cream cheese
softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi sweet chocolate pieces, melted
.
Combine crumbs and margarine; press into bottom and sides of 9 inch
springform pan.  Bake at 350 10 minutes.
.
In a 1 1/2 quart heavy saucepan, melt caramels with milk over low heat.
stirring frequently, until smooth.  Pour over crust.  Top with pecans.
Combine the cream cheese, sugar and vanilla, mixing at medium speed on
electric mixer until well blended.  Add eggs, one at a time, mixing
well after each addition.  Blend in chocolate; pour over pecans.  Bake
at 350, for 40 minutes.  Loosen cake from rim of pan; cool before
removing rim of pan.  Chill. Garnish with whipped cream, additional
chopped nuts and maraschino cherries if desired.

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Title: Mushroom Almond Pate
Keywords: pate
Servings:

1 c slivered almonds
1/4 c butter
1 small onion, chopped
1 clove garlic, pressed or minced
3/4 lb mushrooms, sliced
3/4 t salt
1/2 t thyme leaves
1/8 t white pepper
2 T salad oil

Toast almonds at 350 for about 8 minutes, or until lightly browned.

Melt butter in large frying pan over medium high heat.  Add onion, garlic,
mushrooms, salt, thyme and pepper.  Cook, stirring occasionally, until the
onion is soft and most of the pan juices have evaporated.

In a food processor or blender (I use my blender) whirl almonds to form a
paste.  With motor running, add oil and whirl until creamy.  Add mushroom
mixture and blend until smooth.  I usually either pour this over almonds in a
loaf pan (so that when you turn it out, it is covered with almonds) or pour it
into fancy bowls, and refrigerate until set.  This is one of the things that I

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Title: OYSTER CRACKERS:
Keywords: bread, appetizer
Servings:

1-10oz package of oyster crackers
1 tsp of dill
1 tsp of garlic powder
1 package of Ranch Dressing mix (butter milk recipe)
3/4 cup olive oil

*Preheat oven to 250 degrees
*Mix the dill, garlic, and Ranch Dressing mix into the olive oil.
*Put the 10oz package of oyster crackers into a pyrex baking dish.
*Pour the olive oil over the crackers and coat the crackers with
  the oil.
*Bake the crackers for 20 minutes total.  At about 10 minutes into
   baking, stir up the crackers so they will absorb the remaining oil
   and spices on the bottom of the baking dish.

Talk about addicting!  As they might say in New Orleans, "It's so good,
it'll make you slap your mama!..."

It may even cure your popcorn addiction...

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Title: Corn Chowder
Keywords: vegetable
Servings:

5 slices bacon
1 medium onion, thinly sliced and separated in to rings
2 medium potatoes, peeled and diced
1/2 cup water
2 cups milk
1 can (17-oz) cream-style corn
1 tsp salt
dash pepper
margarine or butter

In saucepan, cook bacon until crisp.  Drain bacon, reserving 3 tbsp drippings.
Crumble bacon and set aside.  In same saucepan, cook onion in reserved
drippings until lightly browned.  Add diced potatoes and water; cook over
medium heat until potatoes are tender, ten to fifteen minutes.  Stir in milk,
corn, salt and pepper; cook until heated through.  Pour chowder in to warm
soup bowls and top each serving with crumbled bacon and a pat of margarine or
butter.

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Title: Orange & Corn Flake Muffins
Keywords: dessert, muffins, bread
Servings:

1 1/2 cups corn flakes
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 tbsp grated orange rind
1 cup orange juice
1/2 cup finely chopped nuts
1/2 cup raisins

Crush corn flakes until they measure 3/4 cup; set aside.  Sift together flour,
baking powder and salt; set aside.

Preheat oven to dg350.  Place butter and sugar in large mixing bowl and beat
until light and fluffy.  Add eggs and orange rind and beat again.  Stir in
orange juice.  Add flour mixture, stirring until just combined.  Stir in corn
flakes, nuts, and raisins.  Fill greased muffin tins three-fourths full.  Bake
for about 25 minutes.  Cool 10 minutes before removing from pan.  Makes 15

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Title: Butter Balls
Keywords: dessert, candy
Servings:

1 c butter or margarine
4 Tbs confectioners sugar
1 tsp vanilla
2 c all-purpose flour
1 c chopped nuts, preferably hazelnuts (filberts)
Additional confectioners sugar

Preheat oven to 350 degrees.
Cream butter.
Add confectioners sugar and beat until light.
Add vanilla and mix well.
Stir in flour, and then nuts.
Shape into small balls, about 3/4" to 1" in diameter.
Place on an ungreased cookie sheet, and bake for 15 minutes.

While still hot, roll in addional confectioners sugar.
If desired, roll in confectioners sugar again just before serving.

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Title: CHERRY-PECAN BALLS
Keywords: dessert, candy
Servings:
.
1        cup   shortening
1        pkg   cream cheese, softened (3 oz)
1        cup   sugar
1              egg
1        tsp   almond extract
2 1/2    cup   flour, all purpose
1/4      tsp   baking soda
1/2      tsp   salt
1 3/4    cup   pecans, finely chopped
36             maraschino cherries, halved
.
        Cream shortening and cream cheese in a large mixing
bowl; gradually add sugar, beating until light and
fluffy. Add egg; beat well. stir in almond extract.
.
        Sift together flour, soda and salt in a medium mixing
bowl; add to creamed mixture, beating well. Chill 1 hour.
.
        Shape dough into 1 inch balls; roll in pecans. Place 2
inches apart on ungreased cookie sheets. gently press
a cherry half in center of each cookie. Bake at 350 degrees

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Title: CHOCOLATE DESSERT PANCAKES
Keywords: breakfast, pancakes, chocolate
Servings:

This recipe was in the Local newspaper, may even have come from here....but I
thought someone might be interested. I'm sorry, I don't have a cookbook pgm
online to enter this so please forgive the format.

2 Tbsp. Butter
2 oz semisweet chocolate
3/4 c. milk
1 egg beaten
1 c. flour
1 Tbsp unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. sugar
Dash salt
Vegetable oil
1 small banaa
Vanilla ice cream, optional
Chocolate Sauce, recipe in following message,

Melt together butter & chocolate in top of dbl boiler set over simmering
water. Stir in milk & egg and set aside.
Sift together next 5 ingred. in a bowl. Add egg mixture to flour mix. stirring
just to mix.
Using a little oil, grease pancake griddle, then heat. Pour out batter for 2
large or 4 med. pancakes (if necessary, cook large pancakes one at a time)
Cook pancakes until air bubbles form on uncooked tops. Gently turn over and
cook second side. When done, arrange on plates, (use one pancake per serving
for lg., 2 if med.)
Slice banana into 1/4 in. slices,. Scatter half the slices over each large
pancake, then fold in half. If making 4 med. pancakes, scatter 1/4 of slices
over each pancake. But don't fold as it will be difficult. Top each pancake w/

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Title: CHOCOLATE SAUCE
Keywords: chocolate, sauce
Servings:

2 oz bittersweet chocolate
2 Tbsp Butter
2 Tbsp Brown sugar
1/4 c. whipping cream
1/4 tsp. vanilla

Melt together chocolate and butter in top of dbl boiler set over simmering
water. Stir in brown sugar and cream. Cook, stirring, over low heat until
smooth and thick. Remove from heat and stir in Vanilla.

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Title: Beef Filets and Roasted Quail Californian
Keywords: Victoria, Beef/filet, Quail, Sauces/meat, Sauces/poultry
Servings: 6

INGREDIENTS:
        PORT WINE TRUFFLE GLAZE:
        1/2     cup     chopped carrot
        1/2     cup     chopped celery
        1/2     cup     chopped onion
        1       small   tomato, chopped
        3       sprig   parsley
        3               peppercorns, crushed
        2       clove   garlic, peeled
        1               bay leaf
        1/2     tsp     fresh thyme, or 1/8 tsp dried
        4       cup     beef broth
        1/2     cup     red wine
        1/2     cup     port wine
        2       fresh   truffles or mushrooms, chopped
                        salt & pepper to taste
        CHARDONNAY SAUCE:
        1/2     cup     chopped onion
        2       Tbsp    unsalted butter
        1/2     cup     chopped celery root
        1/2     cup     chopped leeks, white part only
        1       clove   garlic, minced
        1       cup     chicken broth
        1       cup     dry Chardonnay
        1       Tbsp    sour cream
        1       Tbsp    chopped fresh tarragon or 1 tsp dried
                        salt & pepper to taste
        ROASTED QUAIL CALIFORNIAN: ***
        1/3     cup     cream sherry
        8               dried figs, chopped
        1/4     cup     golden raisins
        6               (4 oz each) boneless quail
        3       Tbsp    unsalted butter, melted
                        salt & pepper to taste
        1       cup     cooked wild rice
        1/2     cup     toasted chopped pecans
        2       small   country-style link sausage, sliced,
                        cooked, & drained
        1       Tbsp    fresh thyme, or 1 tsp dried
        3       Tbsp    cooking oil
        1/4     cup     lime juice
        2       Tbsp    honey
        BEEF FILETS:
        6       slice   bacon
        6               (4 oz each) beef filet steaks, about 1" thick
                        (I used filet mignon, already bacon wrapped)
                        salt & freshly ground pepper
        2       Tbsp    clarified unsalted butter (I used plain, melted)
        2       Tbsp    port wine
        1               fresh truffle or mushroom, sliced
                        cooked fresh seasonal vegetables for garnish

*** I think Cornish game hens (1/2 per person) could be substituted for the
    quail, or maybe even chicken breasts.

DIRECTIONS:
Port Wine Truffle Glaze:
In large saucepan, combine carrot, celery, onion, tomato, parsley,
peppercorns, garlic, bay leaf, and thyme. Stir in beef broth and red wine.
Bring to boiling. Reduce heat. Boil gently until reduced to 2 cups, about 1
hour. (I overcooked this, ending up with a little over 1 cup.)

Strain sauce discarding solids. Return liquid to saucepan. Stir in 1/2 cup
port wine. Bring to boiling. Boil until reduced to 1 1/2 cups, about 20
minutes. (I overcooked this, also- ending up with about 1 cup.)

Stir in chopped truffles and salt & pepper to taste. Keep warm. (After
cooking the meat, I added a little beef broth and about another 1/4 cup port
and boiled for a few minutes to reduce it slightly.)

Chardonnay Sauce:
In medium saucepan, saute onion in 2 Tbsp butter until translucent. Add
celery root and leeks. Saute for 3 minutes. Whisk in 1 clove garlic, chicken
broth, Chardonnay and sour cream. Bring to boiling. Reduce heat. Simmer,
uncovered, 15 minutes.

Puree in blender. Press through a sieve. Discard vegetable pulp. Stir
tarragon and salt and pepper to taste into sauce. Keep warm.

Roasted Quail Californian:
Heat sherry in small saucepan. Add figs and raisins. Let stand 30 minutes.

Preheat oven to 400-F. Brush quail generously with 4 Tbsp butter, inside and
out. Season with salt and pepper.

Drain fruit. In medium bowl, combine drained fruit, wild rice, pecans,
sausage, and 1 Tbsp thyme. Mix well. Fill birds loosely with stuffing and
secure with wooden picks. Tie legs together. Twist wings behind back.

In large skillet, brown quail on all sides in hot oil. Arrange quail skin
side up in shallow baking pan.

In small bowl, combine lime juice and honey. Brush over quail. Bake at 400-F
for 25 to 30 minutes until thermometer registers 185-F, basting occasionally
with pan juices and more glaze.

Beef filets:
While quail are roasting, wrap bacon strips around sides of filets and
secure with wooden picks. Season with salt and pepper.

Melt 2 Tbsp clarified butter in large skillet over medium high heat. Brown
steaks in hot butter, about 3 minutes on each side. Arrange steaks in
shallow baking pan. Bake at 400-F for 5 minutes, or until done to your
liking.

While steaks are cooking, pour 2 Tbsp port wine into same hot skillet.
Reduce by half. Glaze steaks with port wine pan juices and garnish with a
slice of truffle. (I misread this and did it differently. I added the port
while browning the filets, then poured the pan juices over them before
putting them in the oven.)

To serve:
Using 2 ladles, slowly pour Port Wine Truffle Glaze and Chardonnay Sauce
simultaneously onto opposite sides of 6 serving plates, starting at edges of
plates. Arrange a beef filet on each pool of Port Wine Truffle Glaze and a
roasted quail on each pool of Chardonnay Sauce. Garnish rims of plates with
cooked fresh seasonal vegetables.

Source: Victoria magazine, February 1991

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